In this first week of July, we are finally getting the our first vegetables other than greens! Beets, cucumbers, onions and zucchini. We are so happy to see squash blossoms coming out! The are delicious stuffed and either deep fried or pan fried.
They are usually stuffed with ricotta or some other dairy cheese, but actually a nut cheese is even easier to work with and just as delicious!
8-12 squash blossoms
For sundried tomato cashew nut cheese:
1 cup cashew nuts, soaked overnight
4-6 sundried tomatoes, soaked 20 minutes in water
1/4 cup lemon juice
3 Tablespoons nutritional yeast
1/4 Teaspoon sea salt, or more to taste
1/4 cup water, to aid in blending to the right consistency
1/8 cup rosemary, chopped (optional)
1/8 cup basil, chopped (optional)
1/8 cup chives, chopped (optional)
Puree the cashews, sun dried tomato, lemon juice, salt and water in a food processor until smooth, and then fold in the chopped nuts by hand. Set aside until ready to use.
For the batter:
1 cup chickpea flour
7/8 cup water
Blend the water and chickpea flour in a blender until smooth. Set aside until ready to use.
Heat about 1-2 inches of oil to 325-350 degrees F. Fill the squash blossoms carefully with the cashew cheese, about 1 Tablespoon worth, depending on the size of the blossom. Dip into the batter and fry immediately until golden brown. After you remove them from the oil allow to drain on a paper towel and sprinkle with salt. Serve immediately.
We garnished them with balsamic and fresh greens.
Hi! This looks beautiful. How long can the cashew cheese last in the fridge? xx
The cashew cheese will keep for about a week!