Gluten Free Grilled Peach and Cashew Cheese Zucchini Spears Recipe
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
These grilled peaches and zucchini, souped-up with my dairy-free cashew cheese and honey chili sauce, take the boredom out of vegetarian barbecuing.
Servings: 8 Servings
Calories: 161kcal
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 Facts
Gluten Free Grilled Peach & Zucchini Spears with Honey Chili Sauce & Cashew Cheese Recipe
Amount Per Serving
Calories 161
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 299mg12%
Potassium 311mg9%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Vitamin A 270IU5%
Vitamin C 13.5mg16%
Calcium 16mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Text excerpted from EATING CLEAN © 2016 by Amie Valpone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Images © Lauren Volo.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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