Zucchini Flower Recipe Vegan: Stuffed With Herbed Cashew Ricotta
Ingredients
Directions / Instructions
Why You'll Love This Vegan Zucchini Flower Recipe
Zucchini flowers, also known as squash blossoms, are one of summer's most delicate ingredients. Their mild floral flavor pairs beautifully with creamy dairy-free cashew ricotta infused with fresh herbs, garlic, and lemon zest.
Instead of frying, this recipe gently bakes the blossoms, allowing their natural sweetness to shine while keeping the filling rich and creamy. The result is an elegant vegan appetizer that's surprisingly easy to prepare and perfect for entertaining.
Ingredients
- 12 fresh zucchini flowers, cleaned with stamens removed
- 1 cup raw cashews, soaked for at least 4 hours and drained
- 2 tablespoons nutritional yeast
- 2 tablespoons unsweetened plant milk
- 1 tablespoon lemon juice
- 1 teaspoon fresh lemon zest
- 1 garlic clove
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- Extra lemon zest and herbs for garnish
Instructions
1. Prepare the Cashew Ricotta
Add the soaked cashews, nutritional yeast, plant milk, lemon juice, garlic, salt, and pepper to a food processor. Blend until smooth and creamy. Fold in the basil, parsley, chives, and lemon zest.
2. Prepare the Blossoms
Carefully rinse the zucchini flowers and gently pat them dry. Remove the stamens from inside each blossom without tearing the petals.
3. Stuff the Flowers
Transfer the cashew ricotta to a piping bag or small spoon and gently fill each blossom with about one tablespoon of filling. Twist the flower tips lightly to help keep the filling inside.
4. Bake
Arrange the stuffed flowers on a parchment-lined baking tray. Brush lightly with olive oil and bake at 375°F (190°C) for 12 to 15 minutes until the blossoms become tender and the filling is warmed through.
5. Serve
Transfer to a serving platter and garnish with extra lemon zest, chopped herbs, cracked black pepper, and a drizzle of olive oil before serving warm.
Expert Tips
Handle zucchini flowers gently because they tear easily. Drain the soaked cashews thoroughly for a thick, creamy filling. Avoid overfilling the blossoms, and bake only until tender to preserve their delicate texture.
Storage
Stuffed zucchini flowers are best enjoyed immediately after baking. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently in the oven. Freezing is not recommended, as the blossoms become delicate after thawing.
Serving Suggestions
Serve as an elegant appetizer with crusty artisan bread, grilled vegetables, fresh tomato salad, roasted asparagus, vegan pesto pasta, or a light lemon vinaigrette salad.
Recipe Variations
Add chopped sun-dried tomatoes or olives to the filling, mix in fresh dill or mint for a Mediterranean twist, use almond ricotta instead of cashew ricotta, sprinkle with toasted pine nuts before serving, or finish with a drizzle of balsamic glaze for added depth.
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