July 29, 2021

Cashew Ricotta Stuffed Squash Blossoms

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You all know we LOVE eating flowers.

There is something soft and magical about their presence in a meal adding such beauty and delight. During the Summer months we thoughtfully harvest the extra squash blossoms on our exploding plants to share with loved ones representing such abundance in season. And if you find yourselves with some serious squash in the Summer, we know you’ll love our Cashew Ricotta Stuffed Squash Blossoms!

Learn more! Check out another creative squash recipe, our post on the Qualities in Nature or our online programs![/vc_column_text][vc_empty_space height=”2px”][vc_column_text]

Start in the garden and pick 8-12 Squash Blossoms. Try to harvest only the male blooms but don’t pick them all! They are needed for the females to pollinate- male flowers have a long skinny stalk.

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Cashew Ricotta Stuffed Squash Blossoms

Prep Time: 120 Minutes

Cooking Time: 30 Minutes

Total time: 2 Hour 30 Minutes

Ingredients

1 cup raw cashews soaked for at least 2 hours
1 handful of fresh basil
1 large sprig tarragon (optional)
1/2 cup oat milk or alternative
1 tsp nutritional yeast
1/8 cup lemon juice
1/2 tsp Himalayan Salt
Pinch black pepper

Instructions

1. Blend all ingredients listed.

2. Stuff carefully into blossoms and place on baking sheet.

3. Lightly brush with oil and bake for 10 minutes at 400F or until lightly brown.

Delightful alongside any meal or as an appetizer. Try it on pizza! Enjoy!

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