Blend Hemp-Seed Cheese ingredients (except for spinach and basil) in a high powered blender until smooth. Add water by tablespoon till you get a smooth paste.
Transfer to a large bowl and chill in the fridge for 20 minutes to let it set.
After 20 minutes, remove the mixture from the fridge and fold in the dried basil and chopped spinach.
Over medium heat, add flax oil, garlic, onion and saute till translucent. Add in mushrooms,
carrot and spices. Saute for another 10 minutes to sweat the veggies. Add canned tomatoes and coconut sugar.
Macerate sauce with a potato masher until only smaller chunks are left. Bring up to a simmer, reduce heat and cover slightly, cooking for about 25 minutes.
Blend ingredients until smooth. And put aside
Ladle some sauce into a pie dish or an oven proof square baking dish.
Take a tablespoon of the cheese/spinach mixture and dollop it on the end of a zucchini strip and roll it up. Insert a toothpick through the midsection to hold it together and place in the baking dish. If you don’t want to use toothpicks, you can place the zucchini roll-ups seam down and bake them like you would cabbage rolls instead.
Cover with the remainder of the tomato sauce and sprinkle with a few generous pinches of ground flax and nutritional yeast. Drizzle cashew cream over the entire dish, saving a little for serving.
Sprinkle chopped basil over top and cover with foil. Bake for 30 minutes.
Remove foil and bake for another 15-20 until the sauce has thickened a bit and the top is golden. Let sit for 5-10 minutes before serving.