12-15 heart of palm “sticks” (~2 inches each) in brine
1/4 cup raw cashews, pulverized
1 cup breadcrumbs
2 tablespoons nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1-2 tablespoons dried parsley, optional
Marinara sauce, for serving
Prep: Preheat the oven to 375º F.
In a powerful blender, add the cashews, nutritional yeast, garlic powder, salt, and pepper. Blend until the cashews are pulverized into a powder. Add this mixture to a bowl and combine with the breadcrumbs and parsley.
Grab your hearts of palm from the can/jar and rinse thoroughly, then dip each one into the batter with one hand and use the other (dry) hand to transfer to a parchment-lined baking sheet. When you’re done, pop them in the oven for about 45 minutes until the batter just starts to darken.
You won’t get the same kind of dark golden color that you would by frying, but you can put them right under the broiler for 45-90 seconds to get a little more crispiness if needed.
Serve with your favorite marinara sauce. They actually keep quite well and can easily be reheated the next day in the microwave or oven.