Gluten Free Grilled Peach & Zucchini Spears with Honey Chili Sauce & Cashew Cheese Recipe

5 from 2 votes

These grilled peaches and zucchini, souped-up with my dairy-free cashew cheese and honey chili sauce, take the boredom out of vegetarian barbecuing.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Appetizer, Side Dish

Cuisine: American

Servings: Servings

Calories: 161kcal

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

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

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.

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.