Stop what you’re doing and make these fried squash blossoms stuffed with cashew cheese. You won’t regret it. Trust me.
Hey, you. Sitting at your laptop.
You know that you’ve thought about stuffing and frying delicate squash blossoms. You’ve seen them at the farmers market in their vibrant hues of yellows, greens, and orange. But then you’ve stopped, wondering what you’d stuff them with, if they’d fall apart at the seams, if they’d be worth all the trouble.
I know, because I’ve been there. I was you, oh, but two days ago. I’d heard friends wax poetic about the beauty of fried squash blossoms, but with no restaurants in the area offering such a thing, let alone a vegan version of the thing, it would mean I’d be in charge of the cashew soaking and processing, blossom dredging and sizzling…
So while I’ve seen squash blossoms at the farmers market, I’ve given a wanton look and then taken my adventurous culinary spirit to the stands selling oyster mushrooms and garlic scapes. These have been worthy endeavors, sure. No regrets. But stuffed squash blossoms… It’s not often that my husband bandies about “This tastes like something we’d get at Millennium…” But bandy he did. And referring to something I’ve made in our little kitchen as rivaling that of that legendary restaurant in the heart of the Bay Area… Well, that’s high praise.
So I encourage you, while the squash blossoms are still on offer at the farmers market, before they’re replaced with the season of actual squash to be served with gravy, cranberries, green bean casserole, sweet potatoes, and all of those fall foods that are lovely, but can we postpone that a bit…
Before the opportunity passes I entreat you to pick up a handful of squash blossoms, fresh herbs, and some raw cashews. One bite of the crisp outer breading through the slight give of the blossom and into the rich and decadent cashew cream, and you’ll have that experience that forces you to stop conversation and just sit with the total envelopment of taste satisfaction.
I found this recipe on Vegan for the People’s blog and made a few minor tweaks and adjustments 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, because organic miso can be pricey. Get the miso. It’s completely worth it for the hit of round notes and umami it brings to the blossoms.