Soak <quantity>400<unit>g</unit></quantity> of raw cashew nuts in water overnight

Thinly slice <quantity>1<unit>bunch</unit></quantity> of chives

Strain the soaked cashew nuts and stir to remove excess water

Add the cashew nuts, ½ of the sliced chives and <quantity>3<unit>tbsp</unit></quantity> of the nutritional yeast to the cup of a blender

Add salt and black pepper to taste

Halve <quantity>1</quantity> lemon

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and squeeze the juice out of the lemon

Blend on maximum speed until homogenous and scrape the sides occasionally. Elongate the texture with more extra virgin olive oil and water if needed, until it becomes a smooth paste

Add <quantity>2</quantity> crushed ice cubes and blend until homogeneous

Transfer the paste to another recipient, add the remaining chives and mix. The cashew nut and chives spread is ready

Preheat the oven at <temperature>220<unit>°C</unit></temperature>

Cut <quantity>1</quantity> tomato in half. Remove the core and cut the tomato into eights

Peel and finely chop <quantity>1</quantity> garlic clove

Transfer the tomato and garlic to a bowl. Drizzle with extra virgin olive oil to taste

Season with salt and ground black pepper to taste. Gently stir to combine

Spread onto a roasting tray lined with parchment paper

Roast for 20-30m until golden brown

Preheat a skillet over medium heat

Add <quantity>2<unit>tbsp</unit></quantity> of blueberries and <quantity>3<unit>tbsp</unit></quantity> of balsamic vinegar

Add <quantity>1½<unit>tbsp</unit></quantity> of brown sugar. Cook while tossing until the bubbles are larger. To check the correct point, run your finger along the back of a spoon coated with the sauce, edges should stay apart

Add the juice of <quantity>½</quantity> a lemon and combine. The balsamic reduction with blueberry is ready

Thinly slice <quantity>1</quantity> zucchini lengthwise. Choose the larger part from the center, keeping the edges for another recipe

Transfer the tomato to a plate and drizzle with extra virgin olive oil to taste. The roasted tomato is ready

Place the zucchini slices on a countertop and spread a portion of the Cashew Nut & Chive Spread on each slice

Sprinkle <quantity>1<unit>tbsp</unit></quantity> of chopped roasted almonds and place 1 Roasted Tomato near the end of each zucchini. Leave a portion for rolling

Add the leaves of <quantity>¼<unit>bunch</unit></quantity> of arugula

Gently roll each slice. Be careful not to tighten too much to prevent the filling from leaking

Plate the rolls and add a portion of the Cashew Nut & Chives Spread

Finish with a portion of the Balsamic Reduction with Blueberry and garnish with alfafa sprout. Tha Zucchini Carpaccio Roll is ready

Serve it on its own as a delicious starter or pair it it with some hummus, tofu, mushrooms or as you prefer.