Stuffed Cashew Cheese Squash Blossoms

Stuffed Squash Blossoms – cashew cheese and zucchini filling

When I saw these at the Farmer’s Market I was so excited!! I have been looking at recipes for them and knew I had to try making something with them. The farmer I bought them from recommended stuffing them with cheese. Making this recipe vegan was as easy whipping up a batch of cashew cheese (with an added zucchini bonus) and stuffing them full of goodness. With a crispy batter they fried up to be so ridiculously good that you will not believe it! This is EASY. I promise!

NOTE: This dish is cooked using a shallow frying method. Shallow frying is the cooking of food in a small quantity of pre-heated fat or oil in a shallow pan or on a flat surface (griddle plate). While we don’t recommend using this as an everyday cooking method nor do we claim to be giving nutritional advice, this was a perfect treat. If you are concerned about the small amount of trans fat you can use coconut oil (which doesn’t oxidize as easily as other oils) instead of safflower oil, adjusting the heat to from medium to low and the cooking time accordingly.  Hope you enjoy it as much as we did!

Ingredients:

8-10 Squash Blossoms (I bought these at the farmer’s market, 4 for $1)

Filling:

  1. 1/2 cup raw cashews soaked (Mine only sat for a couple of hours, overnight is best)
  2. 2 tbsp. nutritional yeast flakes (optional, but great if you like nooch)
  3. 1 tbsp. olive oil
  4. Herbs of your choice- I used Parsley & basil
  5. salt and black pepper to taste
  6. 1/2 of medium zucchini washed and chopped into large chunks

Batter:

  1. 1/2 cup whole wheat flour (any flour would work)
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon dried thyme
  4. 1/4 teaspoon onion powder
  5. 1/4 teaspoon garlic salt
  6. 1 packet of stevia
  7. 1/2 cup cold club soda
  8. 1/2 cup cold water
  9. safflower oil for frying

Squash Blossoms fresh from the farmer’s market

Get Started!

Drain Cashews and add all ingredients for filling EXCEPT zucchini to food processor. Blend until smooth and creamy. Taste and add salt and pepper to liking. Add in chunks of zucchini and process again until smooth. Using either a pastry bag or plastic bag with tip trimmed off gently open blossoms and squeeze cheese into the flower. Carefully twist top to close. It is okay if some of the mixture is visible…it won’t matter!

Next, mix batter in a shallow bowl.  Place pan and about an 1/8 inch of oil on medium heat.

Dip stuffed blossoms into batter thoroughly coat and place in heated pan. Brown one side completely before flipping. About 4-5 minutes each side. Drain on a paper-towel lined plate and serve immediately. These don’t need a sauce! They are so incredibly good!!!!

Categories: Appetizers, Entrees, Heather Millbach, Side Dishes | Tags: , , , , , , , , | Leave a comment

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