Using a mandolin or a sharp knife slice zucchini into thin strips.
Trim asparagus, and cut the tip end into 6-8 cm/2-3 inch long pieces.* Halve thicker stems lengthwise. Halve scallions lengthwise as well then cut into smaller pieces.
Put a dollop of cashew cheese at the end of a zucchini slice. Top with asparagus, scallion and dill, and season with salt and pepper. Roll up tightly and place seam side down on a serving plate. Repeat this with remaining zucchini slices. Enjoy!
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