Vegan Zucchini Cakes (Gluten-free, Plant-based, Oil-free)

Ingredients

• 3 medium zucchini (4 cups grated)
• 2 teaspoons sea salt finely ground (divided)
• 2 tablespoons golden flaxseed meal (plus 6 tablespoons filtered water)
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh cilantro chopped
• 1/3 cup sweet onion (chopped fine)
• 1/4 teaspoon granulated garlic
• 1/8 teaspoon black pepper finely ground
• 1/4 cup coconut flour
• Vegan Lemon Cream *Optional* (optimal if made and refrigerated in advance)
• 1 cup raw cashews (soaked)
• 1/2 cup plus 2 tablespoons plant-based milk (I use cashew milk)
• 3 tablespoons fresh lemon juice (more or less to taste)
• 2 teaspoons apple cider vinegar
• 3/4 teaspoon sea salt finely ground (a little more may be added if desired)

Instructions

• 1) Grate zucchini with food processor or box grater. Place in colander, sprinkle with one teaspoon sea salt and mix with hands. Set aside. (Place in sink or on towel as liquid will come out the bottom.)
• 2) Mix flax with six tablespoons filtered water, set aside. Chop herbs and onion.
• 3) After at least 10 minutes, squeeze excess fluids from zucchini in handfuls and place on a handtowel. Wring out excess moisture in handtowel. Place zucchini in large mixing bowl.
• 4) Add herbs, onion, remaining one teaspoon salt, granulated garlic, black pepper, and flax mixture. Stir together well with wooden spoon. Mix in coconut flour.
• 5) Make six 1/4 cup cakes by scooping, packing and flattening in palm. Place on parchment-lined baking sheet. Sprinkle top side with fresh lemon juice to remain oil-free, or olive oil. Place in 400 degree Fahrenheit oven and bake for 15 minutes. Turn cakes over, sprinkle with lemon juice or olive oil and return to oven for additional 10 minutes (more baking time can be added if cakes are not firm). Cool on baking sheet for 5 to 10 minutes, then serve. Cakes can be stored in airtight container in refrigerator for a couple of days and reheated in microwave, oven, or toaster oven.
• Vegan Lemon Cream *Optional* (Tastes optimal if made and refrigerated in advance)
• 1) Place raw cashews in one cup of very hot water and soak for 30 minutes. Empty water and repeat process again. After one hour rinse and drain cashews (they should be soft and swollen).
• 2) Add soaked cashews and remaining ingredients (plant-based milk, lemon juice, apple cider vinegar, and salt) to high-speed blender and blend until smooth (about 3 to 5 minutes). Periodically stop blender and scrape sides. Refrigerate when complete. Will keep in refrigerator for several days.

Notes