Lemon, Zucchini and Cashew Cream

A lemon cream as surprising as it is irresistible

I think I can say this without hesitation: this lemon cream is one of my biggest favorites. And yet, when you see what goes into it, there is reason to be surprised. Picture an incredibly silky cream, fresh, delicately tart, with a sweetness that balances the brightness of the lemon beautifully… and whose main ingredient is none other than raw zucchini.

Yes, you read that right: zucchini.

And believe me, if you have never dared use this vegetable in a dessert, this recipe could change how you see it for good.

What I particularly love about this cream is how disarmingly simple it is. Only a handful of ingredients: zucchini, lemon juice, cashew butter, maple syrup and a little deodorized coconut oil. It all goes into the blender and, as if by magic, turns into a smooth, silky, absolutely delicious preparation.

I should confess something: in my house, this cream has a hard time making it as far as the refrigerator. Barely out of the blender, I already want to put a spoon in. And I promise you it is sometimes difficult to stop, it is that good.

Raw food, a culinary world that opened new doors for me

It was in discovering raw food, also called living cuisine, that I began exploring all these combinations that can seem improbable at first.

And what a discovery.

That world genuinely fascinated me. It showed me that you can work with ingredients differently, play with their natural textures and imagine desserts of incredible richness without necessarily cooking anything.

I discovered that with vegetables, nuts, fruit and a few well-chosen ingredients, you can create creams, mousses, cheesecakes and plenty of other sweets with nothing to envy in traditional desserts.

For me, this lemon cream is one of the finest examples of that.

The zucchini brings lightness and a very pleasant texture without imposing its taste. The cashew butter gives it that velvety, generous quality, the lemon wakes everything up with its freshness, while the maple syrup brings just the right amount of sweetness. As for the deodorized coconut oil, it helps the cream hold once chilled, without masking the other flavors.

The result is simply astonishing.

And what I also appreciate about this preparation is that nothing is cooked. The zucchini is used raw, the lemon is freshly squeezed and nothing goes in the oven or a pan. That preserves nutrients sensitive to heat, though the nutritional qualities of course depend on the ingredients and how they are prepared.

It is another way of baking, more spontaneous, more intuitive, but always with that same search for indulgence that has driven me from the start.

A small marvel to vary as you like

With the first zucchini arriving in spring and early summer, this recipe makes even more sense.

It is the ideal moment to make the most of this seasonal vegetable and above all to discover it in an entirely different light.

Because no, zucchini is not only for gratins, sautés and soups.

It can also become the star of a dessert, and even a particularly refined one.

This cream stands perfectly well on its own. Served well chilled in a small glass, it already makes a very fine moment.

But you can also have fun varying it a thousand ways.

Picture it with a few fresh raspberries, strawberries, blueberries or pieces of seasonal fruit. The marriage of the tart lemon, the sweet cream and the fresh fruit is absolutely delicious.

You can also use it as the base for a no-bake plant-based cheesecake. It holds beautifully in the refrigerator, and its texture gives a result both creamy and melting.

That is exactly what I love about this kind of recipe: one preparation can open the door to a multitude of creations.

And then there is another small pleasure I find particularly amusing…

Getting children to eat vegetables without their noticing

You have to admit it is rather extraordinary.

When you offer a nice glass of lemon cream, nobody imagines it contains raw zucchini.

And yet there it is.

For children who turn their noses up at vegetables, it is an original way of introducing them differently. You offer a sweet, rich, fresh dessert, with none of the taste or texture they usually associate with zucchini.

And I find that absolutely wonderful.

It does not replace the vegetables of a varied diet, of course, but it is a lovely way to broaden the horizons of young and old alike.

And between us, I am certain a few adults will be just as astonished when they learn the secret of this cream.

Dare to step off the beaten path

If I had one piece of advice to give you with this recipe, it would be this: let your curiosity and your appetite take over.

Do not stop at the idea of putting zucchini in a dessert.

I know it can be surprising. I too discovered with astonishment everything this different way of cooking makes possible. But that is precisely what makes pastry so fascinating to me: continuing to learn, to experiment, to question certain habits and to discover pairings we would never have thought of.

And when the result is this good, what a satisfaction.

This lemon cream is one of those recipes you make once out of curiosity and then make again simply because you love it.

For me it has found a place of honor among my favorites, and I would be truly happy if it found its place in your kitchen too.

A word from the chef

To finish, I mostly want to thank you for following me in these discoveries and for being willing, through my recipes, to open up to a world sometimes rather different from traditional pastry.

That too is what I love sharing with you: showing that with simple, sometimes unexpected ingredients, we can make real little marvels.

I sincerely hope this lemon, zucchini and cashew cream surprises you as much as it won me over.

And above all, I would very much like to know what you think.

So once you have made it, come and tell me about it on my social media or write to me directly by email. Tell me whether you too had trouble waiting for it to chill before putting a spoon in.

Hearing from you is always an immense pleasure and keeps this lovely adventure we share alive.

I wish you a very fine discovery, a good time in the kitchen and above all, enjoy.

A very, very good tasting to you all.

With all my love of good food,

Les Secrets d’une Cheffe