Gluten-Free Zucchini Fritters with Lemon Basil Cashew Cream

Ingredients

• Flaxseed

  Seeds

  1 ½ tbsp, ground or 11g

• Water

  Plain, clean water

  3 tbsp or 44g

• Zucchini

  Summer squash, includes skin, raw

  4 cup, sliced or 452g

• Salt

  Table

  ½ tsp or 3g

• Chickpea flour

  (besan)

  3 tbsp or 17g

• Chives

  Raw

  3 tbsp chopped or 9g

• Arrowroot flour

  1 tbsp or 8g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tsp or 14g

• Cashew nuts

  Nuts, raw

  1 cup or 137g

• Water

  Plain, clean water

  ¾ cup or 178g

• Lemon zest

  3 tsp or 6g

• Lemon juice

  Raw

  2 tbsp or 30g

• Miso

  2 tsp or 11g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Soak cashews for at least one hour, up to 4.
2. Prepare a flax "egg” by mixing ground flaxseed and water and let sit 5-10 minutes until thickened.
3. Meanwhile, grate zucchini, place in a colander set in the sink, and toss with salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel.
4. Place zucchini in a large bowl and gently mix in flax egg, chickpea flour, chives, and arrowroot flour, and nutritional yeast. Season with salt and pepper to taste.
5. Heat oil in a large skillet over medium heat. Working in batches, drop 1/4-cupfuls of the zucchini mixture into skillet, flattening slightly. Cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate.
6. For cashew cream, combine cashews, water, lemon zest, lemon juice, white miso paste, and basil together in a high-speed blender, and blend until smooth.
7. Serve fritters with lemon basil cashew cream.