Seaweed Rolls with Cashew Nut Spread

The first time I tasted these incredibly delicious seaweed rolls was at Leafy Greens Cafe in Muldersdrift.  To make my version of  these yummy rolls you are going to need a packet of 10 Nori Sushi Sheets. 

Ingredients for Cashew Spread: 

1 1/2 cup raw cashews, ground ( I use my coffee bean grinder) 

1 - 2 tablespoons nutritional yeast 

2 teaspoons lemon juice

1/2 cup water

2 tablespoons Tamari Sauce

1 tablespoon Brown Onion Powder ( Nature's Choice or any other vegan option) 

1/3 teaspoon Himalayan salt 

¼ teaspoon white pepper 

½ teaspoon dry mustard 

1 clove crushed garlic or ¼ teaspoon dry bottled crushed garlic 

Method: 

Place all the ingredients in a food processor and mix well, mine still has a few cashew nut crumbles.   

Spread a thin layer onto the seaweed.  Cover well on the edges otherwise it won't stick.

Roll fairly tight and cut in half.  You will now have 10cm long rolls.  Place them on a dehydrator sheet and dehydrate for approximately 4 hours on 45oC.  You can also put them in the oven at the lowest temperature (50oC) and just watch them not to burn.