Recipe Time!! Cucumbers Rolls With Lemon Cream Cheese!
These easy to make, but fancy rolls will impress your guests and yourself. 🙂
Great as a appetizer or along with a Salad.
Makes approximately 24 rolls.
Prep time 30 minutes.
2 – 3 cucumbers
2 cups macadamia nuts, soaked for 2 hours (optional but will be easier to blend)
Juice from 2 lemons
1/4 tsp himalayan salt
1 tbsp nutritional yeast
1 tsp light miso, I like chickpea miso
1/3 cup water
3 drops lemon essential oil from Young Living, if not on hand you can use finely grind lemon peel, but it won't give you the same lemony taste.
Place all ingredients, except the essential oil, into your blender and mix till a creamy texture is achieved. Add the essential oil and give it another quick mix.
Peel the cucumbers and slice them into 2mm thin slices, best done on a mandoline.
Only use the flesh without the seeds, so stop slicing when you come to the core, you can use that in your juice or cut into pieces for your salad.
Place a heaping tablespoon of the Lemon Cream Cheese onto a slice of cucumber and spread it out. Now simply roll the slices up and place on a plate.
Garnish with fresh or dried herbs, dill compliments very nice, finely grind lemon peel is great too.
Recipe and picture by Jana