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Ricotta Roulade (Raw & Gluten-Free)

by David Cote & Mathieu Gallant

Ricotta Roulade (Raw & Gluten-Free)

Ricotta Roulade, page 50, RawEssence by David Cote and Mathieu Gallant ~ this is the perfect summer gluten-free appetizer. It's absolutely divine as part of a brunch or bridal shower!

3⁄4 cup Macadamia ‘Ricotta Cheese’ (see below recipe)

175 mL
 1 large zucchini 1

1⁄4 red bell pepper, cut into 25 very thin sticks

 1 cup clover or alfalfa sprouts 250 mL


Preparation: 10 minutes

Equipment: mandoline

Makes 25 rolls 6 appetizers or 3 main dishes

1. Using mandoline, slice zucchini lengthwise into 25 very thin pieces.

2. Spread zucchini slices on work surface. Place 11⁄2 tsp (7 mL) of Macadamia Ricotta Cheese on one end of each slice. Place 1 stick of bell pepper on top of ricotta, allowing it to slightly extend past the edge of the zucchini slice. Place a pinch of sprouts on top.

3. Roll up each slice starting at the end with the filling. Hold roll in place with a toothpick, if necessary. Arrange rolls on a tray. Serve cold.



Macadamia ‘Ricotta Cheese’

Makes about 12⁄3 cups (400 mL)

11⁄3 cups macadamia nuts 325 mL

1⁄3 cup water 75 mL

2 tbsp freshly squeezed 
lemon juice 30 mL

1⁄4 clove garlic 1⁄4

1⁄2 tsp sea salt 2 mL

1⁄8 tsp ground black pepper 0.5 mL


Preparation: 10 minutes

Equipment: food processor

1. In food processor, reduce macadamia nuts to small pieces.

2. Add remaining ingredients and blend for a few seconds to form an emulsion. The ‘cheese’ will turn white and creamy with small crunchy pieces of nut.

Tips: Serve as a dip with raw vegetables, in a salad, on crackers or as a sandwich, either wrapped in lettuce or spread on raw bread. Keeps 2 weeks in the refrigerator in an airtight container.


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