Vegan zucchini cream
Preparation time: 30 min. medium difficulty
To help you pamper yourself, here is a vegan zucchini cream recipe that can be both a winter dish to warm up and a summer one if served as a cold cream. With our almond drink, we give it a soft and creamy touch.
Used Products:
Ingredients
- 1 zucchini
- 2 spring onions
- 1 leek
- 1 garlic clove
- 1 l of vegetable stock
- 220 ml of Natur All almond drink
- 30 ml of EVOO (Extra Virgin Olive Oil)
- 4 g of Fresh parsley
- 4 g of Ground black pepper
- 4 g of Salt
Preparation
- Wash the vegetables and cut the zucchini. Chop the spring onions, the leek and the garlic.
- In a pot with Extra Virgin Olive Oil, poach the spring onions and garlic. Add the leek and sauté for a few minutes.
- Add the zucchini. After 5 minutes, add salt and pepper.
- Add the vegetable stock or water, cover the pot and boil for 20 minutes.
- Crush the contents, add the Natur All almond drink and beat again until it reaches the desired consistency.
- Serve with a little extra drink in each portion and fresh parsley on top.
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