Grilled Zucchini with Whipped Cashew Labneh

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Grilled Summer Squash with Whipped Cashew Labneh and Herbs

Grilled veggies in the summer served on a bed of zesty cashew labneh 🥒🍋 is my ideal side dish for a dinner party!

Inspired by my fave chef @ottolenghi with a dairy free twist on the labneh. I had cashew cream cheese as my inspiration.

I whipped into a labneh, by adding lemon juice, zest, garlic paste and olive oil. It was the perfect zesty and creamy layer for the base of this dish and even better it was dairy free.

The perfect side dish for dinner party! 🍋 #summerrecipes #grilledzucchini #ottolenghitestkitchen #dairyfreelabneh #plantbasedrecipes


  • 4 medium-sized zucchinis (summer squash), sliced lengthwise into 1/4-inch thick strips
  • 3 tablespoons unsalted grass fed butter, melted
  • Salt and pepper to taste
  • 1 cup raw cashews, soaked in water for 4-6 hours or overnight
  • 1/4 cup water (for blending cashews)
  • 1 tablespoon lemon zest
  • 1 cup blanched green beans (trimmed and cut into 1-inch pieces)
  • Fresh basil leaves, roughly chopped, for garnish
  • Fresh dill sprigs, for garnish
  • Fresh lemon juice, for drizzling


1. Grilled Summer Squash:

  • Preheat your grill to medium-high heat.
  • In a large bowl, toss the sliced zucchini with melted butter, salt, and pepper, ensuring the slices are evenly coated.
  • Place the zucchini slices on the preheated grill. Cook for 2-3 minutes per side, or until grill marks appear, and the zucchini is tender but not mushy. Remove from the grill and set aside.

2. Whipped Cashew Labneh:

  • Drain the soaked cashews and rinse them under cold water.
  • In a high-powered blender or food processor, combine the soaked cashews, water, and a pinch of salt. Blend until smooth and creamy, resembling the texture of labneh (strained yogurt). If needed, add more water gradually to achieve the desired consistency.
  • Transfer the cashew labneh to a bowl and fold in half of the lemon zest, garlic paste, olive oil. Taste and adjust the seasoning if necessary. Set aside in the fridge.

3. Blanched Green Beans:

  • Bring a pot of water to a boil. Add a pinch of salt to the boiling water.
  • Add the trimmed and cut green beans to the boiling water and blanch for 2-3 minutes until they are bright green and slightly tender. Be careful not to overcook.
  • Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. This helps the green beans retain their vibrant color and crunch. Once cooled, drain and set aside.

4. Assembling the Dish:

  • On a serving platter or individual plates, spread a generous layer of the whipped cashew labneh, creating a smooth bed for the grilled zucchini.
  • Arrange the grilled zucchini slices on top of the labneh bed in an overlapping pattern.
  • Scatter the blanched green beans over the grilled zucchini.
  • Sprinkle the remaining lemon zest, chopped basil, and dill sprigs on top.
  • Finish the dish with a drizzle of fresh lemon juice over the assembled summer squash and herb medley.
  • Serve immediately, and enjoy this fresh and vibrant summer delight!

Feel free to adjust the seasoning and herb quantities to suit your taste preferences. This dish works wonderfully as a side or even a light main course for your summer gatherings.