Looking for a fresh, flavorful meal that’s easy to make and packed with nutrients? These vegan nori wraps are filled with colorful veggies and a delicious creamy spiced cashew-based sauce – perfect for a light lunch, snack, or sushi-style dinner without the fish.
These vegan wraps are gluten free, low calorie, nutrient dense, and easy to make!
Miso Turmeric Cashew Butter is so delicious and creamy with the perfect mix of sweet and savory. This sauce makes these raw vegan veggie filled nori wraps irresistible! Plus, turmeric is an awesome anti-inflammatory with tons of health benefits. So why not give this amazing recipe a try?
Benefits of this Nori Wrap recipe
This vegan recipe is veggie-packed, wrapped in dried seaweed, and filled with a decadent creamy sauce that is also nutrient dense! The nutritional benefits of this recipe include:
- Low calorie and high fiber, making this a meal that is perfect for weight loss without restriction.
- Nori is a good source of iodine to support healthy thyroid function and metabolism
- High in vitamins A and C to support immunity and fight inflammation.
- High in potassium and other minerals that support heart health and blood pressure regulation.
- Healthy fats, such as omega-3, which is essential for hormone balance and cardiovascular health.
Nori Wrap Fillings
You can use any mix of fruits and veggies you like. I find that the key to eating enough veggies is eating the ones you like and not the ones you dislike.
I chose to use crunchy romaine lettuce, kale and cabbage shreds, fresh cucumber, thin sliced carrot, red bell pepper, juicy mango, and creamy avocado. Other raw ingredients that work well in a seaweed wrap include jicama, broccoli slaw, orange slices, and shredded beets.
For the Miso Turmeric Cashew Butter, you will need to blend:
- Raw unsalted cashews. For an allergy-friendly sauce, the cashews can be replaced with hemp seeds. The cashews will need to be soaked overnight for a smoother sauce.
- Coconut aminos. Can be substituted with soy sauce or tamari.
- White or mellow miso paste
- Turmeric powder or fresh turmeric
- Ginger powder or fresh ginger
- Water to blend and thin the sauce to your preference
How to make vegan Nori Wraps
- Thinly slice the raw ingredients using a veggie peeler or mandolin slicer.
- Make the sauce with a blender by blending the cashews, miso, coconut aminos, turmeric, ginger, and water until very smooth.
- Lay out a nori sheet and layer leafy greens first, then drizzle sauce, so that the sauce doesn’t make the nori soggy. Alternatively, the sauce can be dipped while eating.
- Layer the rest of your sliced produce.
- Roll up the wrap and use a bit of water to seal the edge of the nori together.
Equipment Needed
Storage Tips
When prepared, these nori wraps do not last more than a few hours because the moisture from the veggies can lead to soggy nori that easily tears. However, you can store the sliced veggies in sealed containers in the fridge for the week, ready to make more wraps.
The Miso Turmeric Cashew Sauce can be stored in mason jars in the fridge for a week and is also freezer-friendly to thaw when you want to make the wraps again. This sauce also makes a delicious creamy salad dressing or veggie dip!
Want more light and fresh vegan recipes? Try these:
Vegan nori wraps are a simple, nutritious way to enjoy bold flavors and vibrant ingredients in every bite. Whether you’re prepping lunch or looking for a light, satisfying meal, these wraps are a delicious plant-based option you’ll want to make again and again!
Nori Wraps with Miso Turmeric Sauce
- Total Time: 30 minutes
- Yield: 10 wraps 1x
Description
This vibrant vegan nori wrap is loaded with crisp fresh veggies like cucumber, carrots, bell pepper, and avocado, all rolled tightly in nutrient-rich seaweed. Paired with a creamy, spiced dipping sauce made from cashews, miso, turmeric, and ginger – it’s a refreshing yet satisfying bite bursting with flavor!
Ingredients
Miso Turmeric Cashew Sauce
- 2 cups raw unsalted cashews, soaked at least 2 hours
- 2 tablespoons coconut aminos
- 2 tablespoons white or mellow miso paste
- 1 teaspoon turmeric powder
- 3/4 teaspoon ginger powder
- 1/3 to 1/2 cup water
- 10 Nori sheets
- 3 cups Romaine or Greenleaf Lettuce
- 2 cups shredded cabbage
- 2 avocados, sliced
- 1 mango, sliced
- 1 large carrot, sliced lengthwise or shredded
- 1 cucumber, sliced
- 1 red bell pepper, sliced
Instructions
- Make the Miso Turmeric Cashew Sauce by using a high-speed blender to blend all of the sauce ingredients until very smooth and creamy.
- Thinly slice the avocados, mango, carrot, cucumber, and bell pepper using a sharp knife, veggie peeler, or mandolin.
- Lay out a Nori sheet and layer on the greens, only covering the bottom half of the sheet.
- Drizzle 1-2 tablespoons of the Miso Turmeric Cashew Sauce over the greens.
- Layer on the desired amount of sliced produce, being careful to not over-fill the wrap.
- Roll up the wrap upwards from the bottom, using your hands to keep the veggies in place. For easier rolling, use a bamboo sushi mat. Use a dab of water along the edge of the nori sheet to seal it to the other side.
- Enjoy!
Notes
- See above for storage tips and ingredient substitutions
- Prep Time: 30
