Vegan Filipino Banana Lumpia with Cashew Cream Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 ripe bananas 10 lumpia wrappers 1 cup raw cashews, soaked overnight 1/2 cup water 1 tbsp coconut oil 1 tsp cinnamon powder 1/4 cup brown sugar Salt to taste

Instructions

1. Soak the cashews in water overnight or for at least 4 hours. Drain and rinse them thoroughly.
2. In a blender, blend soaked cashews with 1/2 cup of water until you get a smooth cream. Set aside.
3. In a pan, heat coconut oil over medium heat. Add the cinnamon powder and brown sugar, mix well, and let it cook for about 30 seconds.
4. Slice the bananas into rounds. Add them to the pan with the cinnamon mixture and cook for about 2 minutes until slightly softened and coated in the syrup. e) Season with a pinch of salt. Remove from heat and allow to cool. f) Lay out lumpia wrappers on a flat surface. Place a spoonful of bananas at one end of each wrapper, roll them into cigar shapes, and then fold both ends inward and continue rolling until you reach the other end of the wrapper. Seal with a little water if needed. g) Heat coconut oil in a pan over medium heat. Add the lumpia rolls seam side down and fry for about 2 minutes per side or until golden brown and crispy. h) Serve immediately with cashew cream sauce on top. Enjoy!

Chef’s Insight

The balance of flavors in this dish highlights the versatility of Filipino cuisine, which can be adapted to vegan diets while still maintaining its rich, satisfying taste.

Notes

This recipe is best enjoyed fresh, but can also be reheated in the oven at 350°F (175°C) for about 3-4 minutes or until heated through.