This pesto is dairy-free and delicious. So easy to whip up a batch and eat it in all different ways. I love to put it on "zoodles" but it is also great on any pasta (my favorite is chickpea), toast or even as a dip for raw vegetables!
These dairy-free, oil-free, gluten-free faux-fries SOUND terrible but let me tell you they will trick your tummy! These taste sinfully good but are so light and lean. They are also super simple. Make some tonight!
1/4 Cup almond flour
3 Tbsp nutritional yeast
2 Tsp garlic powder
1/2 Tsp salt
1/4 Tsp pepper
cayenne pepper (optional if you like spice)
1/3 about cup almond milk
1) Preheat your oven to 425 degrees F and spray a wire rack with coconut oil or other cooking spray and place on baking sheet.
2) Wash and cut zucchinis into 1/4 inch thick coins. Pour almond milk into one bowl and mix dry ingredients in another bowl.
3) Douse the zucchinis in the almond milk then transfer to the almond flour/nutritional yeast bowl to coat them with the mixture.
4) Place the floured zucchini coins on the wire rack on the baking sheet and bake at 425 for 15-20 minutes until the edges are golden brown. You don't need to flip them half way but you can.