Healthy, crispy and crunchy goodness. Vegetables have never tasted so good.
- ⅓ cups Almond milk
- 1 teaspoon Lemon juice
- ½ cups Cashew nut
- 1 tbsp nutritional yeast
- 1 tbsp Cornstarch
- ½ teaspoon Sea salt
- ¼ teaspoons Black pepper
- ¼ teaspoons garlic powder
- ¼ teaspoons onion powder
- 1 Zucchini cut stick
- 1 tbsp Avocado oil
Preheat the oven to 425ºF. Line a large baking sheet with parchment paper and set aside. Put the lemon juice and milk in a small bowl, mix and set aside.
Place the cashews, nutritional yeast, cornstarch, salt, pepper, garlic powder, and onion powder in a food processor and pulse until it resembles breadcrumbs.
Take each piece of zucchini and dip it in the lemon milk mixture. Then dip the zucchini in the breadcrumb mixture and place them on the prepared baking sheet. Repeat until all zucchini pieces are breaded.
Spray or drizzle avocado oil evenly over the zucchini. Bake for 25 minutes or until golden and crispy.
Serve immediately with marinara or garlic aioli on the side. Enjoy!