For the sour cream
sauce: Soak the cashews in filtered water for 1 hour and drain
. Blend the cashews, oil, lemon juice, vinegar, salt and 1/2 cup filtered water in a high-speed blender
until very smooth and creamy, about 30 seconds. If necessary, scrape down the sides of the blender jar with a spatula
and blend again. The sauce will keep for up to 5 days in a covered container in the refrigerator.
For the ratatouille
filling: Heat the oil in a large saute pan over medium heat. Cook the onions
and garlic, stirring occasionally, until they are lightly caramelized, about 6 minutes. Add the eggplant and cook, stirring occasionally, until slightly softened, about 5 minutes. Stir in the peppers and zucchini
and continue to cook until slightly softened, about 5 minutes. Add the tomatoes, parsley, basil, thyme, marinara sauce
, vinegar, crushed red pepper and some salt and pepper and cook until the mixture is cohesive with each vegetable retaining its individual character
, 5 to 7 minutes.
Mix the ratatouille well and place a large scoop on a fresh lavash or tortilla
. Spoon a healthy dollop
of the sour "cream" sauce on top and fold over both sides of the wrap to close it. Put a small spoonful of the sour "cream" sauce on top of the sealed wrap and sprinkle with fresh chopped parsley.