For the cashew sour cream:
140g RAW Organic Cashew Butter
1-2 tbsp. RAW Organic Apple Cider Vinegar with Mother
35g coconut yoghurt
10g nutritional yeast
½ tsp. smoked paprika
Pinch cayenne pepper
Salt, to taste
Zest and juice of ½ a lime
For the veggie wraps:
1 head of collard greens with large leaves
1 red pepper, sliced thinly
1 yellow pepper, sliced thinly
1 ripe avocado, sliced thinly
3 spring onions, sliced thinly
1 small courgette, sliced into thin batons
2-3 heaped tbsp. RAW Organic Sauerkraut
Put all of the ingredients except for the sour cream into a food processor or blender and blend until smooth.
Take one leaf from the collard greens, wash it and trim the end. Place the leaf upright on a work surface with the stem pointing away from you.
Spoon a heaped tablespoon of the sour cream onto the middle, the widest part, of the leaf and spread it out with the back of the spoon. Arrange an assortment of the prepared vegetables horizontally on top of the sour cream, finishing with a bit of sauerkraut.
Roll the leaves up tightly and arrange on a serving platter.
Put any leftover sauce into a pot for dipping.