Cashew Cheeze Stuffed Squash Blossoms

In working on the book, some of the wonderful recipe testers were making suggestions of other recipes to be included in my cookbook (that sounds so surreal when I say it) and a squash blossom recipe was one of the ideas. That’s all it took for me to try to get my hands on some.

This is the first year I’ve ever played with squash blossoms. It turns out that one of the farmers (read: the only vegetable farmer!) at our local farmer’s market is happy to sell them as long as you order ahead. After a few test batches, this is what I came up with.

Cashew Cheeze Stuffed Squash Blossoms
Makes 8

1/2 cup raw cashews
1 tablespoon white miso
2 teaspoons nutritional yeast
1 tablespoon white vinegar
1 teaspoon capers plus 1 teaspoon caper juice

In a small bowl, soak the cashews in 1 cup of water overnight in the refrigerator. The next day, drain the cashews and process them in whatever works for you. My blender (aka Linda Blair) didn’t do the trick, but my Magic Bullet did. Grind them up then add the rest of the ingredients to the cashews. Process them until smooth and set aside. You can do this ahead of time or right before filling the blossoms. (Side note: this cheeze is great on crackers, too.)

For the blossoms:
8 squash blossoms
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon onion powder
Pinch of sugar
1/2 cup cold club soda
1/3 to 1/2 cup cold water
oil for frying

Gently open the squash blossoms and stuff with about 1 tablespoon of cheeze filling. Somewhere on the net I had read that you could kind of twist the ends of the blossom closed. That worked well….for one. But others tore. So instead I gently pasted them together by letting some of the cheeze be between the leaves rather than just in the blossom cavity. Fill them all, then start the batter.

Heat about 1/8 inch of oil in a large skillet over medium to medium high heat.

Now, for the batter. You will have extra, but it’s easier to coat them this way. In a bowl just bigger than the blossoms are across (so you have more depth to the batter), combine the dry ingredients. Mix them together with a fork, then add the soda and 1/3 cup cold water. If the mixture is too heavy, add some additional water. Dip the blossoms in the batter, turning to coat them well. Place in the hot oil and fry until golden, about 5 to 7 minutes, turning as needed so all sides brown. Be sure to adjust your heat if it is getting too hot or too cool. Drain on a paper covered baking sheet and serve hot.

For what it’s worth, I actually pinched out that nubby inside part in some of my early batches, but didn’t bother in later versions. I couldn’t tell the difference and decided it wasn’t worth the effort.

I’d always thought these would be incredibly hard to make and was surprised that the technique really isn’t as challenging as I thought. The combination of the creamy cheezy filling, the delicate blossom and the amazing crisp outside combine to make something so much bigger than the parts. These are something I’ll make again and again.

Kirsten is the tester who suggested these and you can check out her blog here.

Don’t forget– a new book give-away is coming soon!

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  1. Posted July 22, 2009 at 10:20 pm | Permalink

    gah… *jaw drops*… those looks ridiculously good! they were just making those at my farmer’s market (and giving away free samples) but alas goat cheese stuffed… this looks great… Mr. Guava & I were also thinking we might try a hummus filling!

  2. Posted July 22, 2009 at 10:26 pm | Permalink

    Those are gorgeous!


  3. Posted July 23, 2009 at 12:40 am | Permalink

    Okay were you reading my mind? I’m so so so so happy you have this recipe!!! I have so many blossoms in my garden that I was thinking I was going to have to hunt down a recipe for stuffed blossoms and here it is, it just popped up on my blog right in front of me. Can’t wait to try it. So excited!

  4. Posted July 23, 2009 at 2:55 am | Permalink

    Crazy! I’ve never eaten a squash blossom. I think they’re gone for the year here. Yours look very impressive!

  5. Posted July 23, 2009 at 7:54 am | Permalink

    They look yummy. We can’t get all those blossoms here, but I just stumbled across this on something else I read, which looks yummy and is accidentally vegan!

  6. Posted July 23, 2009 at 9:17 am | Permalink

    I wish we could get squash blossoms! They look yummy!!! I must be trying that cashew cheeze though.

  7. Posted July 23, 2009 at 10:23 am | Permalink

    yum those look awesome. squash flowers are soooo pretty! my workmate has some in her garden, i keep hinting that she should bring me some in but it’s not working so far!

  8. Posted July 23, 2009 at 1:58 pm | Permalink

    oh wow. i have only seen squash blossoms a few places, but they’re in my garden right now! so awesome. i couldn’t think of a good vegan recipe, because i know you can stuff them with cheese, but what a great idea!

  9. Posted July 23, 2009 at 2:04 pm | Permalink

    Those look so amazing! I have all the ingredients to make the cashew cheese :)

  10. Posted July 24, 2009 at 3:17 pm | Permalink

    Thank you for posting this. Here in Italy, I have to admit I have missed fried/stuffed zucchine flowers, and this is a great tip for me. I will try it very soon

  11. Posted July 24, 2009 at 5:35 pm | Permalink

    I’ve been frying up zucchini blossoms too– they come up faster than I can catch up with them! :) I usually just dip them in an Indian-style pakora batter and fry. I love your recipe though– especially that delicious cashew cheeze stuffing. I have to try it your way before the season’s out.

  12. Posted July 24, 2009 at 11:08 pm | Permalink

    oh..nice! I’ve always wondering what squash blossoms were all about..I guess I’d have to order them too since I’ve never seen them at my Farmer’s Market. Great post!

  13. Posted July 25, 2009 at 3:45 pm | Permalink

    Wow!!! Now those are some high end appitzers! I wonder if I should pick my squash blossoms from the garden?

  14. Posted July 26, 2009 at 12:48 am | Permalink

    Amazing! I’ve always wanted to try those squash blossoms, but I don’t know ehere to find them!

  15. Posted July 26, 2009 at 10:59 pm | Permalink

    Oh, man, I adore squash blossoms and your recipe looks amazing! I am on a mission to find a farmer at my market to bring me some squash blossoms.

  16. Posted July 27, 2009 at 4:34 pm | Permalink

    If I ever get the chance to grab some squash blossoms, I’m definitely gonna make this. It looks beautiful.

  17. Posted July 28, 2009 at 1:34 pm | Permalink

    thanks for the great recipe. our farmer’s market always has tons of zucchini flowers. i definitely want to try this recipe!

  18. Posted July 28, 2009 at 2:42 pm | Permalink

    sounds interesting and fancy. i’d eat ’em.

  19. Posted July 29, 2009 at 3:48 am | Permalink

    Those look delicious! I love squash blossoms.

  20. Posted July 31, 2009 at 11:18 pm | Permalink

    If you can get your hands on squash blossoms, you must make this recipe. It is ridiculously decadent and delicious.

    Thanks for the link to my blog Tami!!

  21. Posted August 1, 2009 at 10:48 pm | Permalink

    We just had these for dinner and they were delicious! Thank you so much for a vegan version.

  22. Posted August 3, 2009 at 12:51 am | Permalink

    I found your site cause Mike posted these awesome stuffed zucchini blossoms that he got from you!

    I’ve always wondered when someone was gonna make a vegan stuffed zucchini blossoms…then you came along! haha

    Love your site…

  23. Posted March 20, 2011 at 11:24 pm | Permalink

    Nice Recipe!Thats very Healthy.

  24. Posted July 8, 2012 at 3:43 pm | Permalink

    Haha, I was looking up other stuff and came to a blog with a link back to you. You are a vegan goddess!!! I was debating squash blossom fillings and am off to soak some cashews now…

  25. Posted July 8, 2012 at 3:50 pm | Permalink

    Yay, Jenn! I hope you like them. :)

One Trackback

  1. […] based on my own preferences and what I had on hand.  He had tweaked the recipe from Tami at Vegan Appetite.  One minor note, if you’re like me you might be tempted to omit the miso from the cheese, […]

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