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