Vegan Zucchini Clouds

Yield: 10–12 clouds
Prep time: 20 minutes
Bake time: 20–25 minutes
Oven temperature: 400°F (200°C)

Ingredients

Main Ingredients

• 2 medium zucchinis (about 2 cups grated)

• 1 teaspoon salt (for drawing out moisture)

• 3/4 cup chickpea flour

• 1/4 cup nutritional yeast

• 1 teaspoon baking powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon black pepper

• 2 tablespoons olive oil

• 1/3–1/2 cup unsweetened plant milk

• 1 tablespoon lemon juice or apple cider vinegar

Optional Add-Ins

• 2 tablespoons finely chopped chives or parsley

• 1 tablespoon tahini (for richer texture)

• Pinch of chili flakes

Instructions

1. Prepare the Zucchini

• Grate zucchini using the large holes of a box grater.

• Place in a bowl and sprinkle with 1 teaspoon salt.

• Let sit 10–15 minutes to draw out moisture.

After resting:

• Transfer zucchini to a clean kitchen towel.

• Squeeze firmly to remove as much liquid as possible.
  (This step is crucial for fluffy texture.)

2. Preheat Oven

• Preheat oven to 400°F (200°C).

• Line a baking sheet with parchment paper.

3. Mix Dry Ingredients

In a bowl combine:

• Chickpea flour

• Nutritional yeast

• Baking powder

• Garlic powder

• Onion powder

• Smoked paprika

• Black pepper

Whisk to combine.

4. Combine Wet Ingredients

In a separate bowl mix:

• Olive oil

• 1/3 cup plant milk

• Lemon juice

• Tahini (if using)

5. Make the Batter

• Add squeezed zucchini to the dry ingredients.

• Pour in wet mixture.

• Stir until combined.

The batter should be thick but scoopable.
If too dry: add 1 tablespoon plant milk at a time.
If too wet: add 1–2 tablespoons chickpea flour.

Fold in fresh herbs if using.

6. Shape the Clouds

• Scoop 2 tablespoons of mixture per cloud onto prepared baking sheet.

• Lightly mound them higher rather than flattening.

• Leave about 2 inches between each.

7. Bake

• Bake 20–25 minutes until golden on the edges and firm on top.

• For extra browning, broil 1–2 minutes at the end.

Let cool 5–10 minutes to firm up before serving.

Texture & Flavor Notes

• Chickpea flour provides structure and protein.

• Nutritional yeast adds savory, cheesy flavor.

• Removing zucchini moisture keeps them fluffy instead of soggy.

• Baking powder gives lift.

Serving Ideas

• Serve with garlic aioli (vegan)

• Pair with tomato soup

• Add to grain bowls

• Use as savory breakfast bites

Storage

• Refrigerate up to 4 days.

• Reheat at 350°F (175°C) for 8–10 minutes.

• Freeze up to 2 months; reheat directly from frozen.