CASHEW ZUCCHINI CAKES
These vegan cakes pack anti-inflammatory fats as well as provide protein from the cashews.
- 2 Cups Zucchini, grated
- ½ T. Sea salt
- 2 Cups Cashews, lightly salted and roasted
- 1 each Shallot, or ⅓ cup of red onion
- 2 each Garlic cloves
Place a cheesecloth or very thin dish rag (clean) into the bottom of a fine mesh sieve or colander.
Add grated zucchini into the sieve/colander. Top and mix zucchini, with hands, with the salt. Allow this to rest for 20 minutes.
While the zucchini is resting, place cashews into a food processor and pulse/grind until the cashews reach a breadcrumb like texture. Avoid processing too long because you don’t want to make a cashew butter.
Pour cashews into a medium sized mixing bowl.
Place shallot and garlic into food processor and pulse until diced size.
Add vegetables to the cashews.
Once the zucchini has rested for 20 minutes, squeeze the rag or cheesecloth around the zucchini to remove excess water. Squeeze a few times to remove as much water as possible.
Add zucchini to the cashew mixture. Stir until everything is combined.
Make 8— 2 oz. cakes using a ¼ cup measuring scoop or 2 oz. scoop.
Place cakes on a parchment paper lined baking sheet.
Bake in a 350 degree oven for 25-30 minutes. Enjoy!!
Nutrition Information: These vegan cakes pack anti-inflammatory fats as well as provide protein from the cashews. Feel free to add an egg, pulsed cooked chickpeas and personal flavor-enhancers for something different. Gluten-free, dairy free.