This recipe is a fun take on the “zucchini egg nest,” a popular recipe for paleo and keto lovers. Of course, this recipe doesn’t use a real egg - It’s a delicious zucchini vegan egg nest for the plant-based foodie.
Zucchini Vegan Egg Nests [Vegan]
- 2 zucchinis
- 1 small sweet potato
- olive oil to spray
- 1/2 cup raw cashews soaked overnight
- 2 tablespoons nutritional yeast
- 3 cloves garlic
- 1 lemon juiced (approx. 2 tablespoons)
- 1/2 cup water plus more if needed
- 1/2 teaspoon onion powder optional
- pinch salt
Turn oven to 400°F. Using a fork, poke small holes in sweet potato going all the way round, about 1-inch apart. Line baking tray with parchment paper and place sweet potato on top. Bake for 30 minutes, or until cooked through. Place to the side.
Spiralize zucchinis into noodles and spread onto sheets of paper towel. Place more paper towel on top and gently press the water out of zucchini as best you can.
In a blender add "egg whites" ingredients: soaked cashews (strained), nutritional yeast, garlic, lemon juice, water, onion powder (optional) and salt. Blend until creamy and smooth.
Line a baking tray with tin foil and lightly spray with olive oil. Build “egg nests” onto tray by bunching the noodles tightly together to look like a nest. (Should make about 5 nests). Pour 3 tbsp "egg whites" sauce into the centre of each egg nest. Bake nests in the oven for 10-12 minutes, or until zucchini is lightly browned.
Slice open sweet potato. Using a melon baller scoop the insides to form a ball. This will be your “egg yolk.” Place a ball of sweet potato into the centre of each cooked nest.
Serve zucchini egg nests with more "egg white" sauce to drizzle.