Modified a recipe that I picked up at my local greenmarket. The quantity and measurements are approximations as I just eyeball things. Any kind of oil could be used instead of hemp and almond butter can be used instead of the cashew. For the peas I used a mixture of snow and snap. I made these into patties and had...
  • Rating

    Rate me!
  • Yield

    2 Patties
  • Equipment

Found in:

Recipe Directions

Blend cashews and water in blender until creamy. Add cashew butter and blend again. Should have the consistency of a ‘heavy cream’ and not be too runny.

Grate the zucchini. Put in bowl and toss with sea salt. Remove and pat dry. Put back in bowl and toss with hemp oil.

Cut up scallions and add to bowl.

Remove peas from the pod and add to bowl.

Pour in the cashew cream and mix with hands. Until everything is coated.

Let sit for a few hours or in refrigerator overnight.

Form into patties, top with shreds of fresh basil and dill and put on teflex sheet lined dehydrator at 105 for about 4-10 hours. Mine were in for about 10 hours and were still moist and not overly dry.

CanarsieBK's Thoughts

By CanarsieBK

Modified a recipe that I picked up at my local greenmarket. The quantity and measurements are approximations as I just eyeball things. Any kind of oil could be used instead of hemp and almond butter can be used instead of the cashew. For the peas I used a mixture of snow and snap.

I made these into patties and had on top of an English muffin.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Top voted

All

Leave a Comment

The Rawtarian wants to hear from you! Let's get the conversation going! Leave a comment or review below.