Ingredients:
2 large zucchini
1 cup raw cashews, soaked in water for at least 2 hours
1 tablespoon olive oil
3 cloves garlic, minced
1 cup vegetable broth
1 cup unsweetened plant-based milk (such as almond or soy milk)
1 tablespoon nutritional yeast
1 teaspoon lemon juice
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
For the stuffing:
1 cup spinach, chopped
1/2 cup mushrooms, finely chopped
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
Cut the zucchini in half lengthwise and scoop out the seeds and center to create a hollow cavity. Set aside.
In a pan, heat olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the chopped mushrooms, onion, and spinach to the pan. Sauté for about 5 minutes until the vegetables are softened. Season with salt and pepper to taste. Remove from heat and set aside.
Drain and rinse the soaked cashews. In a blender, combine the cashews, vegetable broth, plant-based milk, nutritional yeast, lemon juice, minced garlic, salt, and pepper. Blend until smooth and creamy.
Take a baking dish and spread a thin layer of the cashew Alfredo sauce on the bottom.
Stuff each zucchini half with the sautéed vegetable mixture, pressing it firmly into the hollow cavity.
Place the stuffed zucchini in the baking dish. Pour the remaining Alfredo sauce over the zucchini, ensuring they are well covered.
Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the zucchini is tender.
Once cooked, remove the foil and broil for an additional 3-5 minutes until the top is golden brown.
Garnish with freshly chopped parsley and serve hot.
Enjoy your Vegan Stuffed Vegan Alfredo!
