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Vegan No-Bake Basil Pesto Zucchini Rolls

Vegan No-Bake Basil Pesto Zucchini Rolls

Fresh basil pesto, silky cashew “ricotta,” and crisp zucchini ribbons rolled into bite-sized summer perfection — no oven required. Pretty, light, and totally vegan. Who’s bringing these to the next picnic?
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • For the zucchini rolls
  • 2 large zucchini about 1¾–2 lb, trimmed
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • For the vegan basil pesto
  • 2 cups fresh basil leaves packed
  • ¼ cup toasted pine nuts or raw sunflower seeds for nut-free
  • 2 garlic cloves smashed
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice fresh
  • ½ cup extra virgin olive oil or a neutral oil to taste
  • Salt & pepper to taste
  • For the cashew ricotta vegan filling
  • 1 cup raw cashews soaked 2–4 hours (or boil 15 min)
  • 2 –3 tbsp water add as needed
  • 1 tbsp lemon juice
  • 1 small garlic clove grated
  • 2 tbsp nutritional yeast
  • ½ tsp salt
  • Freshly ground black pepper to taste
  • Optional garnishes
  • 1 cup chopped cherry tomatoes
  • 2 tbsp toasted sesame seeds or extra pine nuts
  • Fresh basil leaves or microgreens
  • Zest of ½ lemon
  • Bold note: To keep this 100% vegan I replaced the dairy elements with cashew ricotta and nutritional-yeast Parmesan

Equipment

  • Vegetable peeler or mandoline (for thin zucchini ribbons)
  • Food processor or high-speed blender (for pesto + cashew ricotta)
  • Large bowl and a strainer or paper towels (to drain zucchini)
  • Measuring spoons/cups and a cutting board
  • Optional: piping bag or small spoon for filling

Method
 

  1. Make the zucchini ribbons (Active: 8–10 minutes)
  2. Use a vegetable peeler or mandoline to slice each zucchini lengthwise into thin ribbons (aim for 1/8" thick). Lay the ribbons flat in a colander, sprinkle with ¼ tsp kosher salt, and let them sweat for 15–20 minutes. Pat dry with paper towels to remove excess moisture — this prevents soggy rolls.
  3. Pesto time (Active: 5 minutes)
  4. In your food processor, combine basil, pine nuts (or sunflower seeds), garlic, nutritional yeast, lemon juice, salt, and pepper. Pulse while slowly drizzling in oil until you get a smooth, spreadable pesto. Taste and adjust salt or lemon.
  5. Cashew ricotta (Active: 6–8 minutes)
  6. Drain soaked cashews and add to the blender with water, lemon juice, garlic, nutritional yeast, salt, and pepper. Blend until creamy and slightly grainy — like ricotta. Add more water by the teaspoon only if needed.
  7. Assemble the rolls (Active: 8–10 minutes)
  8. Lay a zucchini ribbon on a board. Spread ~1 tablespoon of cashew ricotta down the center, then dot or lightly smear a teaspoon of pesto. Optionally add a few chopped cherry tomato bits for brightness. Roll up tightly and place seam-side down on a serving platter.
  9. Chill & finish (Passive: 10–15 minutes)
  10. Refrigerate the rolls for at least 10–15 minutes so they firm up. Right before serving, sprinkle toasted sesame seeds or pine nuts, add basil leaves, and grate a little lemon zest on top.
  11. Pro tip: If you want uniform rolls, pipe the cashew ricotta into the ribbons using a piping bag with a round tip.

Notes

Tips to keep the rolls crisp 

  • Salt then drain the zucchini ribbons to remove water. Don’t skimp on this step.
  • Pat dry before filling; moisture ruins presentation and texture.
  • Make the pesto less oily if you worry about sogginess — reduce oil slightly and use more lemon.
Assemble close to serving time if possible. If you must prep early, store unfilled ribbons and fill just before guests arrive.