Description
Healthy, crispy, crunchy goodness. Vegetables never tasted this good.
Ingredients
- ⅓ cups Almond Milk
- 1 teaspoon Lemon Juice
- ½ cups Cashews
- 1 Tablespoon Nutritional Yeast
- 1 Tablespoon Cornstarch
- ½ teaspoons Sea Salt
- ¼ teaspoons Black Pepper
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Onion Powder
- 1 Zucchini Cut Batonnet
- 1 Tablespoon Avocado Oil
Preparation
Preheat oven 425ºF. Line a large baking sheet with parchment paper and place to the side. Place the lemon juice and milk into a small bowl, stir, and set aside.
Place the cashews, nutritional yeast, cornstarch, salt, pepper, garlic powder, and onion powder into a food processor and pulse until it looks like bread crumbs.
Take each zucchini piece and dip into the lemon milk mixture. Then dip zucchini into the breadcrumb mixture and set on the prepared baking sheet. Repeat until all the zucchini pieces are breaded.
Spray or pour over avocado oil evenly on the zucchini. Bake for 25 minutes or until golden crispy.
Serve immediately with marinara or garlic aioli on the side. Enjoy!
