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Vegan Scalloped Zucchini


I got inspiration for this dish from a keto based recipe. The only way I am watching my carbs is by watching them get in my mouth, but I thought this was a fun variation on scalloped potatoes and decided to veganize it! It makes a great side dish for Easter or any holiday, and it’s so creamy and garlicky and good! It’s also gluten free, oil free, and refined sugar free! This is how we made it:


Ingredients:


3 zucchinis, thinly sliced

1 cup raw cashews

1 ½ cups boiling water

2 cloves garlic

½ tsp salt (or to taste)

Pepper to taste

2 tsp chopped rosemary


Directions:


Place the raw cashews and boiling water in your mixer, and let them sit for about 30 minutes. Then add the garlic, salt, and pepper. Blend until smooth.


Chop the rosemary, and then add it into the blended cashew mix.


Preheat your oven to 400 F.


Pour a little bit of the cashew mix into the bottom of a pie or brownie pan.

Place the sliced zucchini on top of the cashew mix in the pan, and layer all of the slices. It should make about 4 layers of zucchini.


Pour the remaining cashew mix on top of the zucchini.


Place your baking dish in your preheated oven, and bake for about 30-35 minutes. You may want to broil the dish for the last 5 minutes to get the top nice and brown. Do not cook the zucchini much longer than 35 minutes or it will start to turn to mush and then you will have creamy zucchini soup...which also sounds delicious!


Let it cool down slightly and serve!

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©Not That Kind of Vegan 2018