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Ingredients
- 1/3 cup cashew nuts unsalted
- 2 zucchinis
- 2 tsp extra virgin olive oil
- 4 tsp apple cider vinegar
- salt
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
Ingredients
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Instructions
- Soak the cashews in one cup of water and set aside.
- Preheat oven to 190F and line two baking trays with parchment paper.
- Use a peeler to slice the zucchinis into thin slices.
- Mix the oil with 3 teaspoons of the vinegar and a 1⁄4 teaspoon of salt in a bowl. Add the zucchini slices. Mix well and set aside for 5 minutes.
- Lay the zucchini strips onto the prepared trays and bake for 2-3 hours in the oven, flipping over after an hour. Cook until crisp and golden.
- Once the cashews have soaked for approximately 3 hours, drain and place in a blender with 1⁄4 cup of water, the lemon juice, remaining 1 teaspoon of apple cider vinegar and mustard. Blend until smooth to form the vegan sour cream.
- Divide zucchini chips evenly into two portions and serve with vegan sour cream for dipping.
- Leftover chips can be stored in an airtight container in the cupboard for 1-2 days. Leftover sour cream can be stored in an airtight container in the fridge for 2-3 days.
Recipe Notes
166 calories per serving