Zucchini & dill paste


Crisp zucchini strands are gently simmered with aromatic onions, creating a tender and savory base. Mixed with a luscious blend of cashew cream and plant-based yogurt, the dish blooms with creamy indulgence. Fresh dill and minced garlic add a burst of herbal elegance, while a sprinkle of salt and pepper harmonizes the flavors. Savor the essence of the season as each bite transports you to a garden-fresh oasis. 

Video recipe:

Prep time: 5 minutes

Cook time: 5 minutes

Cooling time: 20 minutes

Total time: 30 minutes

Servings: 2



🌱1 zucchini (medium-large)

🌱1 onion

🌱2 Tbsp olive oil

🌱2 Tbsp cashew cream

🌱2 Tbsp plant-based yogurt

🌱Fresh dill (1-2 Tbsp)

🌱1 clove of garlic

🌱Salt and pepper to taste


  • Cut the zucchini in half lengthwise and scoop out the seeds.
  • Grate the zucchini using the large side of the grater.
  • Transfer the grated zucchini into a pan.
  • Finely chop an onion and add it to the zucchini in the pan.
  • Add the olive oil and cook over low heat until the zucchini and onion soften. The goal is to allow it to simmer slowly rather than frying.
  • Season with salt and continue cooking for an additional 2-3 minutes.
  • Once the zucchini is cooked, place it in a strainer to drain any excess water.
  • Allow the cooked zucchini to cool for about 20 minutes.
  • In a mixing bowl, combine the cooled zucchini with cashew cream, plant-based yogurt, fresh dill, minced garlic, and salt and pepper to taste.
  • Mix the ingredients thoroughly until well combined.
  • Your delicious dish is now ready to enjoy!


Please enter your comment!
Please enter your name here

The maximum upload file size: 2 MB. You can upload: image, video, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here