Vegan Zucchini Clouds

Light, fluffy, and packed with flavor, these Vegan Zucchini Clouds are the perfect bite-sized treats. Made with chickpea flour and zucchini, they’re gluten-free, nutritious, and great as a snack, appetizer, or side dish. Pair them with a tangy dipping sauce for an extra burst of flavor!

Ingredients

For the Zucchini Clouds:

  • 2 medium-sized zucchinis, grated
  • 1 cup chickpea flour
  • 1/4 cup nutritional yeast
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup plant-based milk (such as almond or soy)
  • 2 tablespoons olive oil

For the Optional Dipping Sauce:

  • 1/2 cup vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

1. Grate the Zucchini:

  • Grate the zucchinis using a box grater or food processor.
  • Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is key to ensuring the clouds hold their shape.

2. Prepare the Batter:

  • In a large mixing bowl, combine grated zucchini, chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, salt, pepper, and parsley.
  • Add the plant-based milk and olive oil, stirring until the mixture forms a thick, pancake-like batter.

3. Preheat and Grease:

  • Preheat your oven to 375°F (190°C).
  • Lightly grease a mini-muffin tin with olive oil to prevent sticking.

4. Spoon into the Muffin Tin:

  • Divide the batter evenly among the mini-muffin cups, filling each nearly to the top.

5. Bake:

  • Bake in the preheated oven for 20-25 minutes, or until the edges are golden and the centers are set.

6. Prepare the Dipping Sauce (Optional):

  • In a small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, salt, and pepper for a quick and tangy dipping sauce.

7. Serve and Enjoy:

  • Let the zucchini clouds cool slightly before carefully removing them from the muffin tin.
  • Arrange them on a serving platter alongside the dipping sauce and enjoy!

Tips for Success

  • Drain Thoroughly: Squeezing out the zucchini’s excess moisture is essential to avoid soggy clouds.
  • Mix Well: Ensure the batter is evenly combined for consistent texture and flavor in every bite.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven for the best texture.

Nutrition Facts (Per Serving – Approx. 20 Clouds)

  • Calories: 45
  • Total Fat: 2g
  • Saturated Fat: 0g
  • Total Carbohydrates: 5g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 2g

These Vegan Zucchini Clouds are a hit for parties, meal prepping, or a healthy midday snack. Let their soft, savory goodness brighten up your next gathering!