Gluten-Free Zucchini “Egg” Nests
These adorable Gluten-Free Zucchini “Egg” Nests consist of spiralized zucchini, vegan alfredo sauce, and sweet potato. They don’t contain eggs. To make, you’ll need a spiralizer (unless you’ve got some serious knife skills).
- 1 small sweet potato
- 2 large zucchini
- Olive oil cooking spray
- ½ recipe Vegan Alfredo Sauce (see below)
Preheat the oven to 400°F. Using a fork, poke small holes in the sweet potato, going all the way around, about ½ inch apart. Cover in foil and bake for 30 minutes, or until cooked through.
Spiralize zucchini into noodles and spread onto paper towels. Place more paper towels on top and gently press out the water as best you can.
Line a baking sheet with foil and lightly spray with olive oil. Build “egg nests” onto tray by bunching the noodles tightly together to look like nests. (Should make about 5 nests.) Pour 3 tablespoons alfredo sauce into the center of each egg nest. Bake in the oven for 10-12 minutes, or until zucchini is lightly browned.
Slice open the sweet potato. Using a melon baller, scoop the insides to form a ball. This will be your “egg yolk.” Place a ball of sweet potato into the center of each cooked nest.
Serve zucchini egg nests with more alfredo sauce to drizzle.
- 1 cup raw cashews, soaked overnight and strained*
- ¼ cup nutritional yeast
- 6 cloves garlic
- 1 lemon , juiced
- 1 cup water, plus more if needed
- 1 teaspoon onion powder (optional)
- ¼ teaspoon kosher or fine sea salt
In a blender, add soaked/strained cashews, nutritional yeast, garlic, lemon juice, water, onion powder (if using), and salt. Blend until creamy and smooth.
*Cashews must be soaked in advance, otherwise pour boiling water over cashews in a bowl and let sit for 1 hour. If you do not have time for this, or if you can’t have nuts, you can also substitute the cashews for hemp hearts. Hemp hearts require no soaking before use.
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