Vegan Zucchini Egg Nests
Ingredients
- 2 zucchinis
- 1 small sweet potato
- olive oil, to spray
Egg whites sauce
- 1/2 cup raw cashews, preferably soaked overnight but not necessary
- 2 tbsp nutritional yeast
- 3 cloves garlic
- 1 lemon, juiced (approx. 2 tbsp)
- 1/2 cup water, plus more if needed
- 1/2 tsp onion powder, optional
- pinch salt
Preparation
Turn oven to 400F/200C. Using a fork, poke small holes in sweet potato going all the way round, about 1-inch apart. Bake sweet potato for 30 mins, or until cooked through. Place to the side.
Spiralize zucchinis into noodles and spread onto clean dish cloth. With another clean dish towel on top, gently press the water out of zucchini as best you can.
In a blender add 'egg whites' ingredients: soaked cashews (strained), nutritional yeast, garlic, lemon juice, water, onion powder and salt. Blend until creamy and smooth.
Line a baking tray with tin foil and lightly spray with olive oil. Build 'egg nests' onto tray by bunching the noodles tightly together to look like a nest. Pour 3 tbsp 'egg whites' sauce into the centre of each egg nest. Bake nests in the oven for 10-12 minutes, or until zucchini is lightly browned.
Slice open 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 centre of each cooked nest.
Serve zucchini egg nests with more 'egg white' sauce to drizzle.
