This walnut zucchini dip is to die for, it’s creamy, crunchy, hearty, and full of flavor. I am not the biggest fan of zucchini, and often find myself wondering why I bought one in the first place, because I never can seem to find a way to prepare zucchini deliciously, until now. One week, my mom picked up three zucchini’s from the store, and after discussing my zucchini dilemma with my teacher who also doesn’t like zucchini very much, I was sent this recipe from the Guardian. Skeptically, I gave this recipe a try, and it turned out great. From now on, this is the only way I will be making and loving zucchini, because it really is amazingly delicious!
I also veganized this recipe by replacing the yogurt with cashew cream. Lately, I have been using cashew cream to replace most dairy in recipes, and you really would never know the difference. There are a few drawbacks to this method however, one is that you must remember to soak the cashews at least an hour before you are using them, and two is that the cashew cream seems to turn gray when interacting with certain ingredients after several hours. So, serve this immediately, or if the color doesn’t bother you, you can eat it again the next day a little gray as I did. The flavor and consistency hold up well even a day after, so these more important aspects are no problem.
I suggest serving this recipe at a party, as a hummus alternative, or as a main course over some crisped tostadas. But, my mom ate this straight out of a bowl with a spoon, so really anyway you choose to eat this you will be happy, because the flavor is delicious!
Try this out and let me know what you think, and I am dying to know, what is your favorite way to eat zucchini?
- 2 Zucchinis
- ½ cup Walnuts
- 2-3 tbsp Lemon Juice (separated)
- 1 tbsp Tahini
- 3 tbsp Olive Oil
- 1 tsp Salt (separated)
- 3 tbsp chopped Parsley
- ⅓ cup soaked Cashews
- ½ tsp warm Water
- Pepper to taste
- Soak the cashews in warm/hot water (not boiling) for at least an hour, or up to 8 hours.
- Once your cashews are ready, you can begin the recipe.
- Grate the zucchinis, and sprinkle with ¼ tsp of salt, and allow to sit for 5-10 minutes in a colander or strainer.
- Squeeze the additional liquid from the grated zucchini.
- Heat 2 tablespoons of oil in a pan.
- Place the zucchini in the oil and allow to cook for about 10 minutes until the zucchini is cooked, and much of the liquid has evaporated.
- In the meantime, rinse and drain the soaked cashews, and place into a food processor.
- Add about 1 tablespoon of lemon juice, and ½ tablespoon of warm water, and a dash of salt, and process until creamy. (You may need to add a little more warm water, and scrape the sides of the processor regularly so all the cashews are well incorporated).
- Chop walnut into small pieces.
- Chop parsley well.
- Remove the zucchini from the pan into a mixing bowl.
- Mix in tahini, remaining lemon juice, chopped walnuts (reserving a few for garnish), parsley (reserving some for garnish), remaining tablespoon of olive oil, and the cashew cream.
- Garnish with a few walnuts and a little parsley, serve and enjoy!