Gluten Free Grilled Peach and Cashew Cheese Zucchini Spears Recipe
Updated Feb 15, 2021, Published May 01, 2017
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Fresh Grillin’ – Recipes for Eating Clean
As summer heats up, everyone always wants to know what meatless edibles I’m putting on the grill. Veggie burgers and grilled mushrooms are great, but I don’t stop there. These grilled peaches and zucchini, souped-up with my dairy-free cashew cheese and honey chili sauce, take the boredom out of vegetarian barbecuing – I promise you, even the carnivores will gobble them up. The sauce is also great paired with sweet potato fries, dairy-free ice creams, and brownies.
Gluten Free Grilled Peach & Zucchini Spears with Honey Chili Sauce & Cashew Cheese Recipe
Ingredients
For the Peaches, Zucchini & Honey Chili Sauce
- 1½ tablespoons extra-virgin olive oil, divided, plus more for coating the grill basket
- 3 tablespoons raw honey
- ½ teaspoon chili powder
- 2 large zucchini, cut into spears or ½-inch rounds
- ½ teaspoon smoked sea salt
- ¼ teaspoon freshly ground black pepper
- 2 slightly firm large peaches, cut in half and pitted
- 2 fresh basil leaves or chives, thinly sliced, for garnish
For the Creamy Cashew Cheese:
- 1 cup raw cashews, quick soaked for 10 minutes in boiling water or soaked in water for 2 hours, drained, and rinsed
- 3 tablespoons fresh squeezed lemon juice
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- Water, as needed
- 2 fresh chives, thinly sliced
Instructions
For the Peaches, Zucchini & Honey Chili Sauce
- Preheat a grill to medium. Lightly coat a grill basket with oil.
- In a small bowl, whisk together the honey and chili powder. Set aside.
- In a large bowl, toss the zucchini with 1 tablespoon of oil, the salt, and pepper. Brush the cut side of the peaches with the remaining ½ tablespoon oil. Place the zucchini in the grill basket and the peach halves cut-side down directly on the grill. Grill the zucchini and peaches for 7-10 minutes, and then flip and continue to grill until golden brown with grill marks, about 5 minutes.
- Transfer the zucchini and peaches to a serving plate and drizzle with the honey chili sauce. Garnish with the basil and serve warm with dollops of the cashew cheese on top.
For the Creamy Cashew Cheese:
- Combine the cashews, lemon juice, salt, and pepper in a food processor and process until smooth. Add water, 1 teaspoon at a time, if needed, to create a smooth texture.
- Transfer to a bowl, stir in the chives, and mix well. Store in a sealed container in the refrigerator for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text excerpted from EATING CLEAN © 2016 by Amie Valpone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Images © Lauren Volo.
