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Creamy Vegan Zucchini Bake

Enjoy this delicious and comforting vegan zucchini bake, featuring layers of tender zucchini, creamy cashew sauce, and a crispy breadcrumb topping. A perfect main course for a vegetarian or vegan meal.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
4
Ingredients
  • 3 medium Zucchini
  • 1 cup Cashews (raw, unsalted)
  • 1/4 cup Nutritional Yeast
  • 2 tablespoons Lemon Juice
  • 2 cloves Garlic
  • 1/2 cup Vegetable Broth
  • 2 tablespoons Olive Oil
  • 1/2 cup Breadcrumbs (panko)
  • 2 tablespoons Fresh Parsley
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Prepare the Cashew Cream

Soak cashews in hot water for at least 30 minutes (or preferably 2 hours) to soften them. This will make them easier to blend into a smooth cream. Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, nutritional yeast, lemon juice, garlic, vegetable broth, salt, and pepper. Blend until completely smooth and creamy. Add more vegetable broth if needed to reach the desired consistency. Set aside.

Prepare the Zucchini

Preheat oven to 375°F (190°C). Lightly grease a baking dish. Wash and trim the zucchini. Slice the zucchini into thin rounds, approximately 1/4 inch thick.

Assemble the Bake

In the prepared baking dish, layer the zucchini slices, overlapping slightly. Pour about one-third of the cashew cream sauce over the zucchini. Repeat the layering process with the remaining zucchini and cashew cream, ending with a layer of cashew cream on top.

Prepare the Topping

In a small bowl, combine the panko breadcrumbs, olive oil, and chopped fresh parsley. Mix well until the breadcrumbs are evenly coated with oil.

Bake

Sprinkle the breadcrumb mixture evenly over the top of the zucchini bake. Bake in the preheated oven for 30-35 minutes, or until the zucchini is tender and the topping is golden brown and crispy. Let cool slightly before serving. Garnish with extra fresh parsley if desired.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120kcal, Protein: 4g, Fat: 8g, Carbohydrates: 9g (Note: These values are estimates and can vary based on specific ingredients and portion sizes.)

Other Considerations for Nutrition

This recipe is a good source of plant-based protein and healthy fats. Cashews provide healthy fats and protein, while zucchini is low in calories and high in vitamins. Nutritional yeast adds a cheesy flavor and B vitamins.

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FAQ

  • Can I use a different type of nut for the cream sauce?

    Yes, you can substitute other nuts like almonds or macadamia nuts for cashews, but the flavor and texture will be slightly different. You may need to adjust the amount of liquid to achieve the desired creaminess.
  • Can I add other vegetables to the bake?

    Absolutely! Feel free to add other vegetables such as sliced onions, bell peppers, or mushrooms to the layers for extra flavor and nutrition.
  • How can I make this recipe gluten-free?

    Use gluten-free breadcrumbs for the topping to make this recipe gluten-free.