Vegan Smoked Salmon Cheese Rolls

CREAM CHEESE:--
4 cups (600 g) cashews, soaked overnight
8–10 tbsp (120-180 ml) water
4 capsules acidophilus probiotic or ⅛ tsp mesophilic culture
SIDS SALT & PEPPER to taste
4 tbsp freshly chopped basil
2 tsp lemon juice
½ clove of garlic, minced
SMOKED “SALMON”:--
4 orange bell peppers
2 tbsp olive oil
2 cups water
2 tbsp (2 g) dried wakame seaweed
4 tbsp (60 ml) lemon juice
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) SIDS SMOKEY GARLIC SAUCE

CREAM CHEESE: Drain the cashews and place them in the bowl of a food processor or blender.
Add the water and blend on high speed for 3-5 minutes, scraping down the sides from time to time. Add one tablespoon of water at a time if the cream is too thick. Continue to blend until it’s smooth and creamy.
Stir in the powder from the acidophilus capsules and blend for another 20 seconds. Transfer to a clean bowl and cover with plastic wrap.
Place the bowl in a dark place at room temperature and let it ferment for at least 24 hours. Depending on the temperature of your house it might take up to 48 hours. The cashew cream should have a tangy flavour.
Once fermented, place about 1 cup of the cashew cream in a mixing bowl. Add SIDS SALT & PEPPER, chopped basil, lemon juice and minced garlic. Mix until combined. Taste and adjust seasonings if needed. Cover with plastic film and keep in the refrigerator until ready to use. The cashew cream will keep for up to 7 days in the refrigerator.
SMOKED “SALMON”: Preheat the oven to 235°C and line a baking sheet with baking paper.
Wash the bell peppers and remove the stems and seeds. Cut each bell pepper into 4-5 slices. Arrange the slices on the baking sheet and brush with olive oil.
Roast for about 25 minutes until the skin is charred. Remove from the oven and let cool 10-15 minutes.
Once cooled down, carefully remove the skin from the peppers. The skin should peel off easily.
In a small baking dish, make a marinade by combining the water, wakame seaweed, lemon juice, soy sauce and SIDS SMOKEY GARLIC SAUCE together. Add the pepper slices to the marinade and let marinate at least 6 hours or overnight in the refrigerator.
The next day, remove the bell pepper slices from the marinade. Place the slices on a kitchen paper towel, top with another sheet of paper towel and press slightly to drain excess water. This step is essential to get the right texture, otherwise, the “salmon” will be too watery.
To make the rolls: lay the bell pepper slices on a cutting board. Spread some cream cheese on each pepper slice and roll up tightly into a roll. Place on a serving plate and serve immediately, or cover with plastic wrap and refrigerate at least 2 hours.
Rolls will keep in the refrigerator for up to 3 days.
NOTE: If you don’t have time to make cultured cream cheese, skip the fermentation process and replace the probiotic capsules with 1 tbsp lemon juice and 2 tsp nutritional yeast.