Zucchini flowers with turmeric cashew cheese

Zucchini flowers typically blossom in autumn 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 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

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  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: Serves 4 as an entree 1x



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

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 (12 capsules)

To serve

Fresh finger lime or pearls or a squeeze of lemon


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

Turmeric cashew cheese    

  1. Blend all ingredients in a high-speed blender until smooth.
  2. Place the mixture in a strainer that has been lined with cheesecloth.
  3. Place a weight on top.
  4. The weight should not be so heavy that it pushes the cheese through the cloth.
  5. Leave to culture for 24 hours.
  6. If using as a filling or stuffing, transfer contents into a piping bag with nozzle.
  7. Use within 5 days.


If you don’t have any probiotics handy, use 1 teaspoon miso paste – this will give you a funkier umami flavour

  • Prep Time: 1 + 24 hours
  • Cook Time: 15
  • Category: Plant-based
  • Cuisine: Plant-based


Zucchini noodles, sea vegetables, nuts and seeds




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