Fried green tomatoes are a southern classic! They’re a combination of crispy cornmeal coating and piping hot, tart, and tender cooked green tomatoes, made all the more delicious accompanied by a cool, creamy dip. In this particular recipe, the tomatoes are "fried" in the oven and are served with a dairy-free cashew cream. These are a healthier, but just as delicious, version of the original!

‘Fried’ Green Tomatoes With Cashew Cream [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

153

Serves

10-12

Ingredients

For the Fried Tomatoes:

  • 1 cup gluten-free bread crumbs
  • 1/2 cup cornmeal
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup almond milk
  • 2 tablespoons, plus 2 teaspoons chickpea flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 teaspoons nutritional yeast
  • A few pinches each of salt and pepper

For the Herbed Cashew Cream:

  • 3/4 cup cashews, soaked for a couple of hours, preferably
  • 1/2 cup water
  • 1-2 teaspoons apple cider vinegar
  • 1-2 tablespoons lemon juice
  • 1/4 teaspoon salt, or more to taste
  • A dash of garlic powder
  • 2 tablespoons minced fresh herbs: basil, cilantro, or parsley

Preparation

  1. Preheat oven to 400°F and prepare one or two baking pans by lining with very lightly oiled parchment paper.
  2. In a medium sized bowl, combine the first 5 ingredients, this will be the dry coating. In a separate container, whisk together the remaining ingredients, this will be the “wash.” Gently pat the tomato slices with a tea towel or paper towels; this is optional but will help the wash and coating stick.
  3. One at a time, dredge the tomato slices through the wash then immediately coat them with the dry crumb mixture and set them on the pan leaving a little room between them.
  4. Bake for 10 minutes, carefully flip, then bake another 10 minutes or until golden brown and crisp on the outside.
  5. To make the cashew cream, simply blend all ingredients except the herbs in a high-speed blender. Taste and adjust lemon juice, apple cider vinegar, and salt. Stir in the herbs and place in the refrigerator for an hour or so; it will get thicker and the flavors more pronounced as it chills.
  6. Serve the fried tomatoes hot with the cashew cream.

Nutritional Information

Total Calories: 1534 | Total Carbs: 204 g | Total Fat: 58 g | Total Protein: 46 g | Total Sodium: 2046 g | Total Sugar: 19 g Per Serving: Calories: 153 | Carbs: 20 g | Fat: 6 g | Protein: 5 g | Sodium: 205 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Larice Feuerstein

See My Recipes

Larice Feuerstein is the creator behind the plant-based food blog, Feeding Your Beauty. She posts recipes for tasty dishes that are designed to make you look and feel your best. In addition to healthy whole-food meals and desserts, she also publishes reviews of cruelty-free and vegan beauty and skincare products as well as recipes for making your own.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Pardon me but this recipe doesn\’t include how many tomatoes needed for the recipe, I have plenty of tomatoes as I grow them but it may cause confusion for others, thank you