Step 1

Drain the cashews and place them in the bowl of a food processor or blender.

Step 2

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.

Step 3

Stir in the powder from the acidophilus capsules and blend for another 20 seconds. Transfer to a clean bowl and cover with plastic wrap to touch.

Step 4

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 flavor.

Step 5

Once fermented, place about 1 cup of the cashew cream in a mixing bowl. Add the salt, chopped basil, lemon juice, and optionally, the minced garlic. Mix until combined. Taste and adjust seasonings if needed. Cover with plastic film to touch and keep in the refrigerator until ready to use. The cashew cream will keep for up to 7 days in the refrigerator.

Step 6

Preheat the oven to 455°F (235°C) and line a baking sheet with parchment paper.

Step 7

Wash the bell peppers and remove the stems and seeds. Cut each bell peppers into 4-5 slices. Arrange the slices on the baking sheet and brush with olive oil.

Step 8

Roast for about 25 minutes, or until the skin is charred. Remove from the oven and let cool 10-15 minutes.

Step 9

Once cooled down, carefully remove the skin from the peppers. The skin should peel off easily.

Step 10

In a small baking dish, make a marinade by combining the water, wakame seaweed, lemon juice, soy sauce, and liquid smoke together. Add the pepper slices to the marinade and let marinate at least 6 hours or overnight in the refrigerator.

Step 11

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.

Step 12

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.

Step 13

Rolls will keep in the refrigerator for up to 3 days.