Grilled Zucchini and Vegan Cashew Ricotta Manakish

Name: Grilled Zucchini and Vegan Cashew Ricotta Manakish
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2½ cups (330 g) bread flour; 1½ tsp (5 g) instant yeast; 1¼ tsp (7 g) fine sea salt; 1 cup (240 ml) warm water (110°F / 43°C); 2 tbsp (30 ml) olive oil; 1¼ cups (175 g) raw cashews, soaked in hot water for 20 minutes, drained; 3 tbsp (45 ml) fresh lemon juice; 3 tbsp (27 g) nutritional yeast; 2 clove (10 g) garlic cloves, minced; ½ tsp (3 g) fine sea salt; ¼ cup (60 ml) water; 3 whole (450 g) medium zucchini, sliced lengthwise into ¼-inch-thick planks; 3 tbsp (45 ml) olive oil; to taste fine sea salt; to taste freshly ground black pepper; 3 tbsp (45 ml) extra-virgin olive oil; ⅓ cup (12 g) fresh mint leaves, torn; ⅓ cup (15 g) fresh flat-leaf parsley, finely chopped; 1 tsp (3 g) sumac (optional); ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Crispy, pillowy manakish flatbread topped with a tangy vegan cashew ricotta, charred grilled zucchini, fresh herbs, and a drizzle of herbed olive oil. This plant-based take on the beloved Levantine street food is tender inside, golden outside, and bursting with Mediterranean flavors.

Prep: 30 min
Cook: 35 min
Wait: 1 hr 30 min
Total: 2 hr 35 min
Makes: 4 manakish (serves 4 as a main, or 8 as an appetizer)

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Ingredients

4 servings

For the dough
2½ cups (330 g) bread flour
1½ tsp (5 g) instant yeast
1¼ tsp (7 g) fine sea salt
1 cup (240 ml) warm water (110°F / 43°C)
2 tbsp (30 ml) olive oil
For the vegan ricotta
1¼ cups (175 g) raw cashews, soaked in hot water for 20 minutes, drained
3 tbsp (45 ml) fresh lemon juice
3 tbsp (27 g) nutritional yeast
2 clove (10 g) garlic cloves, minced
½ tsp (3 g) fine sea salt
¼ cup (60 ml) water
For the topping
3 whole (450 g) medium zucchini, sliced lengthwise into ¼-inch-thick planks
3 tbsp (45 ml) olive oil
to taste fine sea salt
to taste freshly ground black pepper
For assembly
3 tbsp (45 ml) extra-virgin olive oil
⅓ cup (12 g) fresh mint leaves, torn
⅓ cup (15 g) fresh flat-leaf parsley, finely chopped
1 tsp (3 g) sumac (optional)
¼ tsp (0.5 g) red pepper flakes (optional)

Equipment (10)

Large mixing bowl
Measuring cups and spoons
Blender or food processor
Baking sheets
Parchment paper
Rolling pin
Grill or large grill pan
Tongs
Pastry brush
Small skillet or saucepan

Steps

Before you start

Soak cashews in hot water for at least 20 minutes before blending
Preheat your grill or grill pan 10 minutes before cooking zucchini
If using instant yeast, let dough rise for 1 hour at room temperature before portioning
Have all toppings prepped and ready before assembling

1
Make the dough
- In a large mixing bowl, combine 2.5 cups (330 g) bread flour, 1.5 tsp (5 g) instant yeast, and 1.25 tsp (7 g) fine sea salt.
- Whisk to distribute the yeast evenly.
- Pour in 1 cup (240 ml) warm water and 2 tbsp (30 ml) olive oil.
- Mix with a wooden spoon or dough hook until a shaggy dough forms, then knead by hand for 5–7 minutes until smooth and elastic.
- The dough should be slightly sticky but hold together.
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Ready when: dough is smooth, elastic, and slightly sticky
Tip: If the dough is too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time.
2
First rise
- Shape the dough into a ball and place it in a lightly oiled bowl.
- Cover with a damp cloth or plastic wrap.
- Let it rise at room temperature for 1 hour until roughly doubled in size.
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Ready when: dough has roughly doubled in volume
Tip: Proof in a warm spot, away from drafts, for best results.
3
Make the vegan ricotta
- While the dough rises, prepare the ricotta: place 1.25 cups (175 g) drained soaked cashews into a blender or food processor.
- Add 3 tbsp (45 ml) fresh lemon juice, 3 tbsp (27 g) nutritional yeast, 2 minced garlic cloves, 0.5 tsp (3 g) fine sea salt, and 0.25 cup (60 ml) water.
- Blend on high until completely smooth and creamy, 2–3 minutes, scraping down the sides as needed.
- The mixture should resemble thick ricotta cheese.
- Taste and adjust lemon juice or salt as desired.
- Transfer to a bowl.
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Ready when: mixture is smooth and creamy, resembling ricotta
Tip: If the ricotta is too thick, add water 1 tablespoon at a time. It should spread easily but not be runny.
4
Prepare zucchini for grilling
- Slice 3 medium zucchini lengthwise into ¼-inch-thick planks.
- Brush both sides generously with 3 tbsp (45 ml) olive oil and season with fine sea salt and freshly ground black pepper to taste.
- Arrange on a plate until ready to grill.
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Ready when: zucchini is evenly oiled and seasoned
Tip: Don't overlap the zucchini as you arrange them; crowding prevents even seasoning.
5
Grill the zucchiniOven 400°F / 205°C
- Heat a grill or large grill pan to medium-high heat (about 400°F / 200°C).
- Working in batches, place zucchini planks on the hot grill in a single layer.
- Grill for 3–4 minutes on the first side without moving, until charred grill marks appear.
- Flip and grill the other side for 2–3 minutes until tender and lightly charred.
- Transfer to a cutting board.
- Once cool enough to handle (about 5 minutes), cut the grilled zucchini into 1-inch pieces.
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Ready when: zucchini is tender with golden-brown grill marks on both sides
Tip: Don't move the zucchini around on the grill; let it sit undisturbed to develop those beautiful char marks.
6
Portion and shape the dough
- Turn the risen dough onto a lightly floured work surface.
- Divide it into 4 equal pieces.
- Shape each piece into a ball, then use your hands and a rolling pin to stretch it into a thin oval about 7 inches long and 5 inches wide, roughly ¼ inch thick.
- The dough should be thin but sturdy enough not to tear.
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Ready when: dough is stretched into thin, even ovals
Tip: If the dough springs back, let it rest for 5 minutes under a cloth, then continue stretching.
7
Preheat oven and prepare baking sheetsOven 450°F / 230°C
- While shaping the dough, preheat your oven to 450°F (230°C).
- Line two large baking sheets with parchment paper.
8
Assemble the manakish
- Place the shaped dough ovals on the prepared baking sheets, 2 per sheet.
- Spread each oval with 2–3 tbsp (30–45 ml) of the vegan cashew ricotta, leaving a ½-inch border around the edges.
- Distribute the grilled zucchini pieces evenly over the ricotta on each manakish.
- Drizzle each with a little of the 3 tbsp (45 ml) extra-virgin olive oil.
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Ready when: each manakish is evenly topped and oiled
Tip: Keep the border clear so the edges puff and crisp up in the oven.
9
Bake the manakishOven 450°F / 230°C
- Bake at 450°F (230°C) for 12–15 minutes until the dough is puffed, the edges are golden-brown, and the bottoms are crispy and light golden.
- Check at 10 minutes; if the edges are browning too fast, reduce heat to 425°F (220°C) for the final minutes.
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Ready when: dough is puffed and golden-brown; edges are crispy
Tip: Don't open the oven door in the first 10 minutes; sudden temperature drops can prevent proper rise.
10
Finish and garnish
- Remove the manakish from the oven and transfer to a wire rack or serving platter while still warm.
- Scatter the torn fresh mint leaves and chopped fresh parsley over each manakish.
- Sprinkle with sumac (if using) and red pepper flakes (if using) for a pop of color and extra flavor.
- Serve warm.
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Ready when: manakish are garnished and ready to serve
Tip: Add the fresh herbs at the last moment so they stay vibrant and aromatic.

Good to know

Tips

Cashew ricotta is best made fresh but keeps well—make it up to 2 days ahead for convenience, or a few hours before topping if you prefer warm ricotta.
The dough benefits from a cold overnight rise in the fridge (bulk ferment 8+ hours in the refrigerator, then bring to room temperature before shaping). This develops deeper flavor and makes the dough easier to stretch.
If you don't have a grill, roast the zucchini slices on a baking sheet at 425°F (220°C) for 12–15 minutes, tossing halfway through, until golden and tender. They won't have grill marks but will be equally delicious.
Serve manakish hot or warm with lemon wedges, a simple salad of tomato and cucumber, or a drizzle of tahini sauce for a complete meal.

Make ahead

Prepare the vegan ricotta up to 2 days ahead; store covered in the refrigerator. The dough can be mixed and bulk-fermented up to 8 hours ahead; cover and refrigerate, then bring to room temperature before shaping. Grill the zucchini up to 4 hours ahead and store in an airtight container at room temperature.

Storage & reheating

Store leftover manakish in an airtight container at room temperature for up to 1 day, or refrigerated for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through and crispy, or wrap in foil and warm over a grill. Freezer: freeze cooled manakish on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F (190°C) for 12–15 minutes.

Substitutions

raw cashews → raw sunflower seeds or blanched almonds (soaked). Use the same amount by weight; both will create a slightly grainier but equally creamy ricotta with a subtle flavor shift.
nutritional yeast → finely grated vegan Parmesan or omit entirely. If omitted, increase lemon juice by 1 tablespoon and taste for tanginess. The umami and cheesy flavor will be less pronounced.
fresh mint leaves → fresh basil or fresh dill. Basil gives an Italian herbaceousness; dill lends a fresher, more herbaceous note. Use the same amount.
medium zucchini → grilled eggplant, summer squash, or roasted bell peppers. Eggplant and bell peppers work beautifully; use the same weight and grill method. Roasted peppers can go on raw if time is short.