Here’s what you need:
Fresh squash
blossoms – yellow squash, zucchini, pumpkin
½ C raw
cashews, soaked overnight in water in the fridge
1 T white
miso
2 T
nutritional yeast
1 T olive
oil
1 T fresh
basil
1 C almond
milk (or other non-dairy milk)
1 T
cornstarch
½ C flour
A pinch of
oregano, thyme, basil, etc for the flour
Salt and
pepper
Vegetable oil
for frying
Here’s what
you do:
Make the
cashew cheese by blending the cashews, miso, nutritional yeast and oil in a
high powered blender. I had to stop and
scrape and press down the cheese quite a bit because it’s really thick. Mine
never got totally creamy, but it didn’t matter. When it’s pretty well blended,
add the basil. Scoop it into a pastry bag (or zip lock type bag).
Prepare the
blossoms by opening up a seam and removing the pistol and rinsing away any
unwanted stuff….like bees and such. Fill
each blossom cavity with some cheese. The yellow tips of the blossoms will wrap
right around the filling. Don’t worry if the flowers break apart – the cheese
will hold them together.
Mix the
cornstarch milk and place in a shallow bowl. Season the flour with oregano,
thyme, salt, pepper. Dip each flower in the milk and then dredge in the flour.
Fry them in a bit of oil until brown and crisp. Serve immediately.
Tracy's Living Cookbook
