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Hasselback Zucchini With Cashew Cheese [Vegan]
This recipe is a creative way to use this amazing vegetable. It’s an easy but still powerful technique to make your zucchini a little bit more interesting if you are tired of usual zucchini slices. It might be even a way to convince people to eat zucchini when they don’... Read More
Ingredients You Need for Hasselback Zucchini With Cashew Cheese [Vegan]
How to Prepare Hasselback Zucchini With Cashew Cheese [Vegan]
- Preheat the oven to 350° F.
- Cut the zucchini in two and remove the ends. Make small crosswise cuts along each zucchini, slicing almost to the bottom but not all the way through.
- Mix melted coconut butter with minced garlic.
- Brush the zucchini with coconut butter mixture. Sprinkle with salt.
- Cook in the oven for 10-12 minutes.
- While the zucchini is in the oven make the “cheese”. In a food processor, blend together cashews, nutritional yeast and garlic.
- Season with some salt, pepper, chili flakes and basil.
- Add the milk and blend until nice and smooth.
- Add the cashew cheese on top of the zucchini and bake it for another 5-7 minutes until golden. Serve right away.
Nutritional Information
Per Serving: Calories: 147 | Carbs: 8 g | Fat: 10 g | Protein: 6 g |
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