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Vegan Savory Zucchini Tart
  • ½ cup raw cashews soaked overnight*
  • ⅓ cup water
  • 1 tbsp oil
  • 2 cloves of garlic minced
  • 2 medium zucchini grated
  • ¼ and ⅛ tsp salt
  • 1 tbsp white vinegar
  • 1 and ½ tbsp nutritional yeast
  • ¼ tsp each: rosemary, oregano, thyme
  • ⅛ tsp ground black pepper
  • ¼ tsp matcha optional, just for color
  • 1 refrigerated vegan pie crust
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