NEED SCONES?! Make My Easy Cheesy Plant-Based Zucchini Scones

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast offers a similar flavor profile, while parmesan cheese adds a cheesy taste.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content, while cake flour is often less expensive.

plant-based milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Soy milk is often cheaper and has a similar consistency.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute with a neutral flavor.

Start by whisking together 1 cup of almond flour, 1 cup of oat flour, 1/3 cup of nutritional yeast, 1 teaspoon of onion powder, and 2 teaspoons of baking powder in a mixing bowl.

Add 1 1/2 cups of shredded zucchini directly to the mixture without squeezing out the moisture.

Incorporate 1 tablespoon of apple cider vinegar and 1 tablespoon of low sodium tamari into the mixture.

Add 1/3 cup of chives, finely chopped, to the bowl.

Pour in 1/2 cup of unsweetened soy milk and stir the mixture until well combined, ensuring the zucchini is coated.

Prepare a baking tray with parchment paper and transfer the mixture onto it, clumping it in the middle.

Spread the mixture out to about 1 inch thick, smoothing the corners and sides with your hands.

Score the mixture into six pieces, cutting about halfway through to make it easier to separate after baking.

Preheat the oven to 350°F (175°C) and bake the scones for 50 minutes.

Allow the scones to cool for a bit before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens