Zucchini Fritters with dairy-free Lemon Cashew Cream

Vegan Zucchini Fritters  with dairy-free Lemon Cashew Cream
Ingredients
Scale
For the Lemon Cashew Cream:
1 cup cashews, soaked for at least 1 hour and up to 4 (the longer the better)
3 garlic cloves
2 lemons, zested
½ tsp salt
2 tsp white miso paste
You may need ¼ cup cashew soaking water or more, to blend

 
 For the Zucchini Fritters:
4 cups grated zucchini cone #2
3 tbsp scallions, finely chopped
2 tbsp basil, finely chopped
1 1/2 tbsp flax meal + 3 tbsp water
1/4 cup gluten free all purpose flour
1/4 cup plain gluten free regular or panko style bread crumbs
2 tbsp nutritional yeast
1 1/2 tsp salt plus 1/2 tsp more to season mixture
1/2 tsp garlic powder
1/4-1/2 tsp ground pepper
1 tbsp of olive oil for cooking
Instructions
Grate zucchini first- toss with salt it and let  it sit over a mesh colander- sit for 20 min – squeeze out extra moisture.
For the Lemon Cashew Cream:
Drain the cashews, reserving soaking water in case you need it to blend the sauce. 
Combine the cashews, garlic, all the lemon zest, juice from one lemon, salt, and miso in a blender. Blend until smooth, adding cashew soaking water one tablespoon at a time if necessary to achieve a creamy sauce.  
To make the fritters:
Grate zucchini. Mix together the flour, bread crumbs, nutritional yeast, 1/2 tsp of salt, garlic powder, and 1/4 tsp of pepper.
Add flax meal to a bowl with water, stir and let sit for 20 minutes. Stir once or twice.
Add zucchini to a bowl with scallions and basil. Mix well, then add in all of the dry ingredients. Add flax + water mixture and mix well. Let mixture sit at room temp for 15 minutes so the flax egg has some time to bind the mixture together. Taste and adjust salt and pepper if desired.  
Pre Heat a  large skillet- EOS or Griddle pan over medium heat. Add 1 tbsp of oil. Use a 1/4 cup measuring cup so patties are the same size. Form into a ball in your hand and press flat, about 1/4-1/2 inch thick. Cook for 4- 5 minutes on each side over medium heat, until golden brown and crispy.
Notes
Make sure to remove as much moisture as possible from the zucchini – this is what makes them crispy.