Zucchini flowers typically blossom in autumn in Australia. They used to be the domainĀ 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 cruditƩ or your favourite crispy bits.
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Zucchini flowers with turmeric cashew cheese
- Total Time: 3 minute
- Yield: Serves 4 as an entree 1x
Ingredients
12 freshly picked zucchini flowers, wiped over, stamens carefully removed
1 Ā¼ cups cashew cheese (depending on the size of the flower)
1 teaspoon macadamia nut oil
Turmeric cashew cheeseĀ Ā
Yields about 2.5 cups
2 cups cashews, soaked for 20 minutes
1 cup water
Ā½Ā teaspoon ground turmeric
1 teaspoon probiotics (1 –2 capsules)
To serve
Fresh finger lime or pearls or a squeeze of lemon
Instructions
- Preheat oven to 170 C. Line a baking sheet with greaseproof paper.
- Using a piping bag, pipe cashew cheese into each flower.
- Do not overfill.
- 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 cheeseĀ Ā Ā Ā
- Blend all ingredients in a high-speed blender until smooth.
- Place the mixture in a strainer that has been lined with cheesecloth.
- Place a weight on top.
- The weight should not be so heavy that it pushes the cheese through the cloth.
- 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.
Notes
If you donāt have any probiotics handy, use 1 teaspoon miso paste ā this will give you a funkier umami flavour
- Prep Time: 1 + 24 hours
- Cook Time: 15
- Category: Plant-based
- Cuisine: Plant-based
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