Cashew and Sprout-Stuffed Nori Wraps
The following recipe and photography was provided courtesy of Recipe Developer and Food Photographer, Allianna Moximchalk from Allianna’s Kitchen.
Have you ever tried nori? If you enjoy sushi, you’ve likely had it without even knowing. That’s right! Nori is the dried seaweed paper that is commonly wrapped around the outside of your favorite sushi rolls, and its available in Heinen’s international foods aisle for you to experiment with at home.
Light and crunchy, these deep green seaweed sheets are the perfect substitute for traditional tortillas when making lunchtime wraps. In addition to being delicious, nori wraps are high in iodine, which is a mineral that many of us lack, but is key for optimizing thyroid and overall immune health.
Stuffed full of fresh and tangy veggies and a creamy dairy-free spread, this plant-based spin on a classic wrap is a lunchbox essential.
Cashew and Sprout-Stuffed Nori Wraps
Servings: 4 Wraps
Ingredients
- 4 Nori wraps
- 1 container cashew-based cheese (Treeline or Miyoko's)
- 1 cup Heinen's spinach or mixed greens
- ½ cup shredded carrots
- ½ cup broccoli sprouts
- 1 avocado, sliced
- ¼ head of purple cabbage, chopped
- 1 cup Bragg apple cider vinegar
Instructions
- Pour the apple cider vinegar into a mixing bowl and add the chopped cabbage and shredded carrots. Allow to soak for at least 1 hour.
- After an hour, lay the nori wraps flat and spread a thin layer of the cashew spread onto each wrap.
- Divide the other ingredients amongst the 4 wraps and roll tightly.
- Serve immediately.
