Cashew Cheese Zucchini Bites

  • Difficulty: Basic
  • 25 minutes
  • 4 servings

Did you know that you can make some great ‘fake cheese’ using cashews? It’s especially useful if you choose not to have dairy in your diet. Once you’ve made the vegan cheese, use it to put together these spectacular zucchini bites!

Ingredients Needed for Cashew Cheese Zucchini Bites

1 zucchini
2 tablespoons of olive oil
sea salt
pepper
1 teaspoon Italian seasoning
1 cup cashews
2 garlic cloves
2 tablespoons of lemon juice
2 ounces of nitrate-free pepperoni, sliced
2 ounces of cherry tomatoes, quartered

How to Cook Cashew Cheese Zucchini Bites

  1. Preheat the oven to 360˚F/180˚C. Line a baking dish with parchment paper.
  2. Slice the zucchini. Lay the zucchini slices into the baking dish. Drizzle olive oil on them. Season with sea salt, pepper, and Italian seasoning. Bake for 3-4 minutes.
  3. Put the cashew in a saucepan and cover with water, on medium heat. Bring to a boil, reduce to medium and simmer for 15 minutes. Drain, allow to cool and add it to a food processor with the garlic, lemon juice and a pinch of sea salt. Blend until smooth.
  4. To serve, top the baked zucchini slices with the cashew cheese, chopped pepperoni, and tomatoes. Season with sea salt and pepper if you want.

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