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

Name: Vegan Zucchini Cakes (Gluten-free, Plant-based, Oil-free)
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; Vegan Lemon Cream *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)

nutritionicity.com

Baked Vegan Zucchini Cakes crisp to a golden brown with a fresh herbal flavor. Dollop them with tangy Vegan Lemon Cream. Gluten-free and oil-free!

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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)