Preheat your oven to 180°C.
Slice your zucchini into thin strips lengthways and place on an oiled baking tray. Cook in the oven for 10-15 minutes or until your eggplant is soft and easy to roll without breaking.
Next add the vegan butter to a pan over medium-high heat. Once the butter has melted add in the mushrooms and saute until they lose their water. Add in the garlic and sage and lightly fry for a couple of minutes until the raw garlic smell goes away. Set aside.
In your food processor, add the rest of the cashew cheese ingredients and blend until smooth. Fold in your mushroom mixture.
Take spoonfuls of your cashew cheese and place it onto the zucchini strip, roll it up and place it face up (like we have done in our photos) in a well oiled casserole dish. Once you have filled your casserole dish, pour the passata sauce over the top, sprinkle on the cheese and breadcrumbs and place into the oven for 20-30 minutes at 180°C until the top is nice and golden brown.
Serve with fresh salad and top with basil.