Zucchini flowers with turmeric cashew cheese

Zucchini flowers usually blossom in the late summer months in Australia. They used to be the domain of restaurant plates however with a little patience and a delicate hand, you can prepare them at home. The Greeks do a wonderful version stuffed with rice and spice, some chefs use a ricotta or other soft curd, but to keep to a vegan theme, try this version and be sure to have lots of cashew cheese leftover to have with crudité or your favourite crispy bits.

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Zucchini flowers with turmeric cashew cheese

12 freshly picked zucchini flowers, wiped over; stamens carefully removed
1 ¼ cups cashew cheese (depending on the size of the flower)
1 teaspoon macadamia nut oil

  • Preheat oven to 170 C. Line a baking sheet with greaseproof paper.
  • Using a piping bag, pipe cashew cheese into each flower.
  • Do not over fill.
  • Place filled flowers on the baking tray and brush lightly with a little oil.
  • Bake for 10-12 minutes until lightly golden and flower stems cooked through.

Turmeric cashew cheese    
Yields about 2.5 cups

2 cups cashews, soaked for 20 minutes
1 cup water
½ teaspoon ground turmeric
1 teaspoon probiotics (you can just empty a capsule or two)

  • Blend all ingredients in a high-speed blender until smooth.
  • Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top.
  • The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.
  • Leave to culture for 24 hours.
  • If using as a filling or stuffing, transfer contents into a piping bag with nozzle.
  • Use within 5 days

*TIP: If you don’t have any probiotics handy, use 1 teaspoon miso paste – this will give you a funkier /meatier flavour

Alternate cashew cheese recipe here

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