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

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
• <span class="bold">Vegan Lemon Cream</span> *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)