Raw Vegan Collard Wraps with Spicy Cashew Creme

We all know that I’m not a fan of vegetables, right? I mean, I’ve stated it many times and unless you’re new (hi new friends!) then you’re fully aware. Well I’m trying to take my relationship with veggies to the next level. I think it’s about time. We’ve known each other for 21 years now. It’s time to put our differences aside and just go for it.  Which is how these Collard Wraps with Spicy Cashew Creme happened. I used to buy collard wraps from Organic Avenue when I spent a lot of time in NYC and ohhh man they were so good. Organic Avenue is now the only thing I’ll think about for the next 12 hours. Anyways, I’ve never really messed around with collards much before on my own. I was shopping last week and I came upon them thinking to myself that I needed to buy them. So I did and ta-da! We were a match made in heaven. Actually we were a match made in the produce department of Walmart, but it’s almost the same thing.

I liked these “as is” but the spicy cashew creme is like the cherry on top. It’s all so easy to put together, as usual! You know how I like simplicity. Well here it is, friends. Get to your kitchen asap and get wrapping!

Collar Wraps with Spicy Cashew Creme

Spicy Cashew Creme:

makes 1 cup

1/2 cup cashews, soaked 8-12 hours
1/4 cup + 1 tablespoon water
2 tablespoons lemon juice
Curry powder, to taste
Cayenne pepper, to taste

Blend together all ingredients in food processor or blender until smooth. Set aside.

Collard Wraps:

makes 8 wraps

4 collard leaves
4 mangoes, sliced
2 cups carrots, sliced
1 1/2 cup cherry tomatoes, sliced
1 avocado, cubed

Lay collards out and evenly portion mangoes, carrots, cherry tomatoes, and avocado onto collards. Roll horizontally so that the stem doesn’t snap. Slice in half. Repeat for each collard leave. Serve with spicy cashew creme, enjoy!

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