Cashew Garlic Zucchini Pinwheels
Garlicky cashew and cilantro filling in browned zucchini sliced.
Servings 10
Ingredients
- 2 zucchini, sliced lengthwise into ¼" slices
- 1 tablespoon butter
- 1 ½ cups raw whole cashews
- 1 bunch cilantro
- 6-8 garlic cloves
- 2 tablespoons sour cream
- 1 tablespoon olive oil + more as needed
- ½ teaspoon real salt
Instructions
- Heat the butter in a large frying pan over medium-high heat until lightly browned. Arrange zucchini strips on pan and cook until browned (2-3 minutes). Flip and cook the other side (additional 1-2 minutes). Set aside on paper towels to absorb excess fat. Continue with the remaining zucchini strips.
- In a food processor, pulse cashews, cilantro, garlic, sour cream and salt to combine well. Pour olive oil through spout and continue to pulse until it forms the consistency of thick paste. Add more olive oil as needed.
- Spread about 2 tablespoons of cashew mixture on each strip and carefully fold over to create a pinwheel. Do this for the remaining zucchini strips.
- Best eaten immediately but can be refrigerated up to 3 days.
Notes
Soaking Cashews (optional)
Cover raw cashews with filtered water so that all nuts are completely submerged. Add ½ tablespoon of Celtic Sea Salt. Loosely cover with a tea towel or cheesecloth and allow to stand on the counter for 6 hours. Rinse nuts to remove salt residue and spread out in single layer on a tray to dehydrate at 150F degrees for 12-16 hours or until nuts are slightly crispy.
Cover raw cashews with filtered water so that all nuts are completely submerged. Add ½ tablespoon of Celtic Sea Salt. Loosely cover with a tea towel or cheesecloth and allow to stand on the counter for 6 hours. Rinse nuts to remove salt residue and spread out in single layer on a tray to dehydrate at 150F degrees for 12-16 hours or until nuts are slightly crispy.