Courgette Cannelloni with Lemon Ricotta
Thursday, 03 June, 2021

Courgette Cannelloni with Lemon Ricotta

Author: Lauren Lovatt


Lemon Ricotta 

200g cashews, soaked for 4 hours then rinsed 

100ml filtered water 

50ml olive oil  

2 tbsp preserved lemons 


Tomato Salsa 

200g ripe plum tomatoes, finely chopped into small cubes 

1 spring onion, outer layer removed, topped and tailed then finely chopped 

1 red chilli, chopped with seeds removed 

2 tbsp kimchi or sauerkraut brine 

2 tbsp olive oil 


Herb Salad 

30g parsley 

200ml olive oil 

½ tsp salt 

2 courgettes  

1 handful of fresh leaves and herbs, washed 

4 tbsp pumpkin seeds, toasted 

SERVES: 4 FERMENT TIME: 24 hours PREP TIME: 15 minutes 

This courgette cannelloni is simple yet effective with a fresh tomato salsa, Udos lemon Ricotta and fresh herbs. A wonderful summer treat for lunch! 


Blend the cashews with 2-3 tbsp water until very smooth, or if using a less powerful blender, you may need to add a little more water and, in that instance, use less liquid in the second part of the recipe. Make sure that the cashews are not too hot from blending, then open the Udo’s probiotic capsule and mix the contents  with the cashews. 

Place the cashews in a glass bowl or jar and leave overnight to ferment, covered with a cloth, somewhere not too warm as the process will happen too quickly or not too cold when nothing will happen. 

The next day you will see that the mixture is slightly aerated and ready to use.  

Blend the fermented cashews with the remaining sour cream ingredients and store in a sealed container in the fridge until ready to serve. 


Make sure that all of the vegetables are chopped into evenly sized small pieces, then mix them with the brine and oil. Leave in the fridge until ready to serve. 


Blend the parsley oil and salt in a high-powered blender until the oil is bright green, then set aside. 

Prepare the courgettes taking off the tops and the ends, then, using either a vegetable peeler or mandolin, make long thin strips about 2mm thick, which will be the ‘cannelloni’. 

Lay the cannelloni on your chopping board, then place 1 tbsp of the lemon ricotta at the end and roll the courgettes around the filling, continuing until you have filled all of the courgette. 


Spoon the tomato salsa onto the plate, top with 3-5 cannelloni and top with leaves, toasted seeds and parsley oil. 

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