Zucchini Vegan “Egg” Nests

Vegan Desserts

Banana Split Sugar-Dusted Beignets

Find out more about Lauren's cookbook here. 


Zucchini Vegan “Egg” Nests


A vegan spin on the Zucchini Egg Nest. They are gluten-free, healthy and full of flavour. A delicious breakfast dish to wow your loved ones.



  • 2 zucchinis (230g each)
  • 1 small sweet potato (200g)
  • olive oil to spray

For the “egg whites” sauce

  • 1/2 cup raw cashews soaked overnight
  • 2 tbsp nutritional yeast
  • 3 cloves garlic
  • 1 lemon juiced (approx. 2 tbsp)
  • 1/2 cup water plus more if needed
  • 1/2 tsp onion powder optional
  • pinch salt


  1. Turn oven to 400F/200C. Using a fork, poke small holes in sweet potato going all the way round, about 1-inch apart. Line baking tray with parchment paper and place sweet potato on top. Bake for 30 minutes, or until cooked through. Place to the side.
  2. Spiralize zucchinis into noodles and spread onto sheets of paper towel. Place more paper towel on top and gently press the water out of zucchini as best you can.
  3. In a blender add “egg whites” ingredients: soaked cashews (strained), nutritional yeast, garlic, lemon juice, water, onion powder (optional) and salt. Blend until creamy and smooth.
  4. Line a baking tray with tin foil and lightly spray with olive oil. Build “egg nests” onto tray by bunching the noodles tightly together to look like a nest. (Should make about 5 nests). Pour 3 tbsp “egg whites” sauce into the centre of each egg nest. Bake nests in the oven for 10-12 minutes, or until zucchini is lightly browned.
  5. Slice open sweet potato. Using a melon baller scoop the insides to form a ball. This will be your “egg yolk.” Place a ball of sweet potato into the centre of each cooked nest.
  6. Serve zucchini egg nests with more “egg white” sauce to drizzle.


Cashews must be soaked in advanced, otherwise pour boiling water over cashews in a bowl and let sit for 1 hour. If you do not have time for this you can also substitute the cashews for hemp hearts. Hemp hearts require no soaking before use.

Zucchinis are naturally full of water, so it’s important to press out as much water as you can before baking. I do this by spreading the zucchini noodles out onto thick paper towel, place more paper towel on top and gently press the water out of zucchini as best you can.

Soaking the cashews and spiralizing the sweet potato noodles ahead of time will make the cook time for this recipe faster.

“Egg white” sauce will keep in fridge for up to one week. Use as a dressing for buddha bowls, or as alfredo sauce in my Sweet Potato Alfredo.



Hannah is one of Best of Vegan’s Toronto based contributors. Find out more about her by clicking here and be sure to check out her blog TwoSpoons.Ca for many more delicious recipes!


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