As I was cruising around the Farmer’s Market last Saturday I noticed these beautiful bright yellow and orange flower-like veggies at one of the stands. Upon further investigation, I realized that these beauties were squash blossoms!
I’ve never eaten squash blossoms before and I always love expanding my veggie repertoire, so my blog mission for the week became crystal clear!
To my new discovery, squash blossoms can be found on any variety of squash, zucchini or pumpkin plant, making these varieties “double agent” veggies.
We love any veggie that can be enjoyed “root-to-tip” and our recipe today is the perfect way to turn part of the “leftover” squash plant into a delectable and gourmet-looking appetizer!
Today’s recipe for Cashew Cheese Stuffed Squash Blossoms comes from our friend and natural food chef extraordinaire (seriously, she’s a genius!), Casey Easton.
Casey is the owner and mastermind behind one of Boulder’s latest and greatest new venues called Food Lab.
We’re really excited about the opening of Food Lab, a gorgeous new cooking school where we’re planning on hosting some upcoming Conscious Cleanse cooking classes! Stay tuned for more details.
In the meantime, be sure to check out the recipe below. It is absolutely deeelicious and will be sure to wow your friends at your next gathering
With love and squash blossoms,
Cashew Cheese Stuffed Squash Blossoms
Yields: 4 Squash Blossoms
- 1 cup raw unsalted cashews, soaked for an hour
- ¼-½ cup water
- 2 TB. freshly squeezed lemon juice
- 1 tsp. garlic powder
- ¼ cup parsley leaves, finely chopped
- 4 squash blossoms
- 1 zucchini, diced small
- 1 carrot, diced small
- ½ cup apple cider vinegar
- ¼ cup honey
- ¼ cup water
- Sea salt. to taste
Soak cashews in water for an hour and then drain.
To make a quick pickle garnish, place zucchini and carrots in a small glass bowl, cup or mason jar. In a small saucepan, place vinegar, honey, ¼ cup water and a dash of salt and bring to a boil. Once boiling, remove from heat and pour into vegetables. Set in fridge until cool.
To make cashew cheese, put cashews plus ¼ cup water in blender or food processor. Add lemon juice, garlic powder and salt. Blend on high until smooth. Here you can add more of the water if you want a little thinner consistency.
Scrape into bowl and add parsley. Stir to combine, remove from bowl and put in a large plastic zip lock, cutting half an inch of the bottom corner off, making a piping bag.
Open squash blossom gently with your fingers, insert the corner of the baggie with cashew cheese and squeeze in about a ¼ cup. Repeat until all four are done. Garnish with a spoonful of quick pickle veggies. Set a damp paper towel over them or put in airtight container and store in fridge up to one day.