Description
A creamy, plant-based twist on the traditional Mexican calabacitas con queso. Zucchini, corn, fire-roasted tomatoes, and a dairy-free cashew sauce create a comforting, nostalgic dish packed with flavor and fiber.
Ingredients
2 medium zucchini (or Mexican squash)
1 cup corn kernels (fresh or frozen)
1/2 red onion, finely diced
2 garlic cloves, minced
1 cup fire-roasted diced tomatoes
1 tbsp olive oil
1/3 cup soaked cashews
3/4 cup vegetable broth
2 tbsp nutritional yeast
Instructions
1. Heat olive oil in a large skillet over medium heat. Sauté diced onion until soft—about 3–4 minutes—then stir in garlic until aromatic.
2. Add zucchini and corn and cook until just tender (but not mushy), around 6–8 minutes. Toss in fire-roasted tomatoes and let them simmer.
3. In a blender, combine soaked cashews, broth, and nutritional yeast. Blend until silky. Adjust salt to taste.
4. Pour creamy sauce over your zucchini blend. Stir gently and let simmer for 4–5 more minutes.
5. Taste and season. Add hatch chiles, chipotle flakes, or seared tempeh if desired.
6. Serve warm with tortillas, brown rice, or quinoa. Garnish with avocado or cilantro.
Notes
Make ahead and refrigerate for up to 4 days or freeze for 2 months.
Add grilled corn, black beans, or leafy greens for variations.
Nut-free? Use tofu, cauliflower, or oat creamer.
Spice it up with jalapeño or chile oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: plant-based, creamy, calabacitas, vegan dinner