Sautéed Squash Blossoms with Cashew-Chive Filling

• 2 cups raw, unsalted cashews, soaked*
• 2 tbsp chives, chopped roughly
• 1 tbsp apple cider vinegar
• 3 tbsp extra virgin olive oil, plus more for drizzling to finish
• 1 tbsp lemon zest
• 1 large lemon, juiced (roughly 2 tbsp)
• 1 garlic clove, chopped
• 1/2 tsp maple syrup
• 1/2 tsp salt, plus more to finish 
• 1/4 cup water
• 10-15 squash blossoms
• 2 tbsp vegan butter
• 1 tbsp thyme leaves or flowers, stems removed

Step 1

Add to a blender the cashews, chives, apple cider vinegar, 3 tbsp oil, lemon zest, lemon juice, garlic, maple syrup, 1/2 tsp salt and water. Blend, using a tamper if necessary. Add the filling to a bowl.

Step 2

If you have squash blossoms with stems, gently remove the flower from the stem by cutting as close to the bottom of the flower as you can. The blossoms are very delicate, so take all precaution to keep them intact. 

Step 3

To wash them, place one or two in your open palm. Run under water for a few seconds. Place them on paper towels or a clean towel to dry. Carefully remove the stamen, or petal, inside the flower. Use a tweezer, small scissor or your hand to do so.

Step 4

Add the cashew-chive filling. For male blossoms, which are large, add 1 tbsp of filling to the flower, using a small spoon. For female, or small, blossoms, add 1-2 tsp, depending on size. Ensure not to overfill, so that the filling doesn’t spill out. To close, gently press the tops of the petals together and gently twist them to form a seal.

Step 5

Heat a pan over medium heat. Cook the blossoms in batches. Add 1 tbsp vegan butter to the skillet. Once the butter begins to melt, swirl it around to coat the pan. Depending on the size of your pan, add 3-5 blossoms. Cook for 1 minute and then carefully flip. Cook for 1 more minute and transfer the cooked blossoms to your serving platter. Add the final tbsp of vegan butter to the pan and repeat for the remaining blossoms. If you need to do 3 batches, add more butter if needed.

Step 6 

Top the cooked squash blossoms with sea salt, a drizzle of olive oil and the thyme leaves or flowers. Serve hot, with extra cashew-chive sauce on the side. The blossoms may stay on the counter at room temperature for 4 hours, but they’re best enjoyed the day they’re cooked.

*To soak the cashews, there are three options. The first option, soaking overnight or for 5-8 hours at anytime, keeps the cashews fully raw. Cover with room-temperature water in a bowl overnight, and then drain and rinse. Or you may bring a pot of water to a roiling boil, turn off the heat, toss in the cashews and cover the pot. Leave in for 30 minutes and then drain and rinse. The final option is to boil the cashews. Add the cashews to a pot with water to cover them. Bring the water to a boil and boil for 15 minutes, until soft. Drain and rinse.

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