How are these 'fried' green tomatoes prepared without actual frying?

These green tomatoes are oven-baked at 400 degreesF for 20 minutes, flipping halfway, to achieve a golden brown and crisp exterior without deep-frying.

What makes the coating for these green tomatoes gluten-free?

The coating uses gluten-free bread crumbs combined with cornmeal, nutritional yeast, salt, and pepper, ensuring a crisp texture suitable for a gluten-free diet.

What is the best way to ensure the breading sticks to the tomato slices?

Gently patting the tomato slices dry with a tea towel or paper towels before dredging them through the almond milk and chickpea flour 'wash' helps the dry crumb mixture adhere better.

What fresh herbs are recommended for the cashew cream?

The recipe suggests using 2 tablespoons of minced fresh basil, cilantro, or parsley to infuse the cashew cream with a vibrant, aromatic flavor.

How should I store any leftover 'Fried' Green Tomatoes and Cashew Cream?

Store the baked green tomatoes and the cashew cream separately in airtight containers in the refrigerator. The cashew cream will thicken and flavors will deepen as it chills.

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

Name: ‘Fried’ Green Tomatoes With Cashew Cream [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 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

LF By: Larice Feuerstein

Author Bio

Larice Feuerstein is the creator behind the plant-based food blog, Feeding Your Beauty. She posts recipes... Read More

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Fried Green Tomatoes With Cashew Cream 4

Fried Green Tomatoes With Cashew Cream 3

Crispy oven-baked 'Fried' Green Tomatoes, golden brown and breaded, served on a plate with a side of creamy white herbed cashew sauce, garnished with fresh herbs.

Fried Green Tomatoes With Cashew Cream 1

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

153

10-12

Dairy Free

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... Read More

Ingredients You Need for ‘Fried’ Green Tomatoes With Cashew Cream [Vegan, Gluten-Free]

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

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

Preheat oven to 400°F and prepare one or two baking pans by lining with very lightly oiled parchment paper.
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.
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.
Bake for 10 minutes, carefully flip, then bake another 10 minutes or until golden brown and crisp on the outside.
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.
Serve the fried tomatoes hot with the cashew cream.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.