Prep time: 
Cook time: 
Total time: 
Serves: 2
Preparation time includes the soaking time (a minimum of 2 hours) for cashews. Cook time includes the baking time of cashew cheese and the baking of croutons.
1 cup = 2,4 dl
  • Vegan cashew cheese
  • You can find the recipes for both the lemon-turmeric cashew cheese and the roasted red pepper cashew cheese here.
  • Vegan, gluten-free croutons
  • 1 cup cubed gluten-free bread (a day old bread works well in this recipe)
  • 2 tbsp olive oil
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ⅛ tsp salt (or to taste. Depending on how salty the bread is)
  • Panzanella bowls for two
  • 1 medium spiralized zucchini
  • 1 cup cubed cashew cheese
  • 1 cup croutons
  • 1½ cups of small tomatoes
  • ½ cups of olives
  • ¼ cups sliced red onions
  • Fresh herbs: parsley, basil
  1. Vegan cashew cheese: make the cheese first. Start by soaking cashews for at least 2 hours (but preferably 4 hours) before making the cheese. Instructions for making the cheese can be found here.
  2. Croutons: pre-heat oven to 375F / 190C.
  3. Toss all crouton ingredients in a bowl and coat cubed bread with oil and spices.
  4. Bake in a baking sheet lined with parchment paper (or any baking tin) for 10 min. Flip croutons and bake another 5-10 min or until the croutons are crunchy (but not too hard).
  5. Panzanella bowl: spiralize the zucchini and cut the long spirals into smaller pieces.
  6. Start assembling the bowls by putting the spiralized zucchini on the bottom of the bowl and piling all other ingredients on top. Garnish with fresh herbs. The vegan cashew cheese and olives give enough flavor to the salad and no dressing is needed, but you can of course add extra virgin olive oil, salt and black pepper to taste.
  7. Enjoy this healthy and nourishing bowl!
Recipe by My Berry Forest at