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Ricotta Stuffed Squash Blossoms

Name: Ricotta Stuffed Squash Blossoms (Dairy Free & Baked, not Fried!)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ cup raw cashews (boiled for 5 minutes); 7 oz extra firm tofu (drained); 3 tbsp nutritional yeast; 1 tbsp lemon juice; 2 tsp white miso paste; 1 small garlic clove (pressed); ¼ tsp sea salt; freshly cracked black pepper; 2 tbsp fresh basil (finely chopped); 1 tbsp fresh chives (chopped); 2 tbsp sun-dried tomatoes (not oil-packed) (finely chopped); 10 squash blossoms; olive oil or avocado oil spray; flaky salt; lemon zest; fresh basil ribbons; ½ cup marinara sauce; pistachios (chopped); ¼ cup maple syrup; 1 tsp cayenne; 1 tsp sriracha; 1 tsp lemon juice

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If you're looking for the perfect summer appetizer, you need to make these Stuffed Squash Blossoms! They're light, dairy-free, and baked, not fried! The zucchini blossoms are filled with a creamy tofu-cashew ricotta, fresh herbs, lemon, garlic, and sun-dried tomatoes. Tender, savory, and elegant without being fussy, making this the perfect summer recipe for patio dinners and summer entertaining!

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Dairy Free Ricotta Stuffed Squash Blossoms

The very first Aspen farmers market of the season might honestly be one of my favorite days of the entire year.

After a long winter, strolling through rows of vibrant produce, fresh flowers, herbs, and local ingredients with the mountains in the background feels almost surreal. We wandered through the market this past weekend and immediately spotted piles of delicate squash blossoms alongside fresh basil, garlic, and bags of sun-dried tomatoes, and instantly knew exactly what I wanted to make!

This recipe is truly one for the books. Make this for a crowd, and they will quite literally freak out at how beautiful the presentation is and how delicious the flavors are! Instead of frying them, I wanted to create a lighter baked version stuffed with a creamy dairy-free ricotta that still feels rich, savory, crispy, delicate and satisfying without overpowering the blossoms themselves.

The Tofu Cashew Ricotta Filling – perfection!

The filling is made with tofu, cashews, nutritional yeast, a touch of lemon, fresh herbs, and just enough white miso to create that salty, cheesy depth, and the little bursts of sun-dried tomato woven throughout the ricotta completely take them over the top. Once baked, the blossoms become perfectly crisp on the exterior while the filling stays creamy and rich with fresh basil and garlic in every bite. Finished with flaky salt, lemon zest, a sprinkle of chopped pistachios or pumpkin seeds, a drizzle of hot honey if you want a little sweet heat situation, and dunking in your favorite marinara sauce? Unreal.

What Are Squash Blossoms?

I’ve always been enamored by squash blossoms because they feel so delicate and fleeting. They’re one of those ingredients that instantly make a recipe feel elevated and restaurant-worthy, even though they’re surprisingly simple to work with. They show up for such a short window in the summer, so when you see them, you grab them.

If you’ve never seen a squash blossom, you’d probably be surprised to know that they are exactly as they sound: the edible flowers that grow on squash plants. They’re soft, delicate, and usually yellow-orange in color, with a mild flavor that’s slightly sweet and very subtle.

Because they’re so perishable, you’ll usually only find them at farmers’ markets instead of regular grocery stores. They don’t last long after being picked, so if you spot them, take it as a sign.

They can be sautéed, added to pastas, folded into frittata-style dishes, or used for stuffed squash blossom recipes like this one! Their delicate texture makes them especially beautiful when filled and baked.

If you grow squash or zucchini in your own garden, you can actually harvest the male blossoms without affecting your harvest. The male flowers grow on long, thin stems and won’t produce fruit anyway, while female blossoms have a tiny baby squash attached at the base. Harvesting some of the male blossoms is actually encouraged since squash plants typically produce far more male flowers than needed for pollination.

Are Zucchini Blossoms and Squash Blossoms the Same?

You’ll notice that I use the term interchangeably here in this recipe because they are the same thing! Zucchini blossoms are a type of squash blossom, so if you’re strolling through the farmers market this week and you see “zucchini blossoms” or squash blossoms,” know that they are referring to the same thing!

The Quintessential Summer Appetizer

There is something so special about cooking with ingredients that only show up for a short season, which is why I just adore making stuffed squash blossoms. They feel delicate, beautiful, and a little rare, which in turn makes the whole recipe feel fancy and elevated.

They’re perfect for a dinner party, wine on the patio, or one of those slow summer evenings where you want to make something beautiful just because. The final result tastes like an Italian summer: creamy, savory, bright, fresh, and rich enough without feeling heavy. The blossoms almost melt into the filling, and the basil, garlic, lemon, and sun-dried tomatoes keep everything vibrant and garden-fresh!

Ingredients for Ricotta Stuffed Zucchini Blossoms

This ingredient list is simple and packed with pantry staples. Get your hands on some zucchini blossoms and let’s make the most beautiful summer appetizer you’ve ever seen!

Squash Blossoms: Delicate, tender, mildly flavored and oh so pretty! Squash blossoms, also known as zucchini blossoms, are the flower that comes from zucchini while it’s growing. They are only around for a small window in the summer, so if you see them at the farmers market, do not hesitate! They make this recipe so special and are the perfect vessel for the dairy free ricotta filling.
Raw Cashews: Boiled cashews add creaminess and richness to the dairy-free ricotta. Boiling them quickly softens them so they blend more easily without needing to soak overnight.
Extra Firm Tofu: Tofu gives the filling structure and protein. When blended with cashews, it creates a texture similar to ricotta cheese without actually having any dairy.
Nutritional Yeast: This adds the savory, cheesy depth to the homemade ricotta.
Lemon Juice: Brightens the filling and balances the richness from the cashews. It also helps mimic the slight tang you’d expect from ricotta.
White Miso Paste: Brings salty, umami depth. It’s one of my favorite ingredients to use when I want something to taste rich, cheesy and more complex.
Garlic: Essential for giving the filling that savory bite you’d expect from anything that’s stuffed with cheese!
Fresh Basil and Chives: The herbs make the filling feel fresh and summery. Basil adds sweetness and aroma, while chives bring a gentle onion flavor.
Sun-Dried Tomatoes: These add concentrated bursts of salty-sweet flavor throughout the filling. They make the ricotta squash blossoms taste more layered and a little more special.
Flaky Salt and Lemon Zest: These finishing touches wake everything up. Flaky salt adds texture, and lemon zest makes the baked blossoms taste like summer.
Marinara Sauce: Warm marinara is perfect for serving. It adds acidity and makes the blossoms even more satisfying to dunk.
Pistachios: Chopped pistachios add crunch, color, and a little richness.
Vegan Hot “Honey”: Optional, but sooo good – and feel free to use regular hot honey if you so choose. Mix maple syrup, cayenne, sriracha, and lemon to create a sweet-heat drizzle that pairs beautifully with the savory ricotta filling.

How to Make Stuffed Zucchini Blossoms

Start by preheating the oven to 400°F and lining a baking sheet or small baking dish with parchment paper.

Make the Dairy Free Ricotta

Add the boiled cashews, tofu, nutritional yeast, lemon juice, white miso paste, garlic, salt, and pepper to a food processor. Pulse until creamy but still slightly textured, like ricotta.

Try to avoid over blending because you don’t want the mixture to be completely silky; a bit of texture is a good thing, especially if you want it to really mimic ricotta. Fold in the basil, chives, and sun-dried tomatoes, or pulse just a few times. You want the herbs and tomatoes distributed, but still visible.

Stuffing the Zucchini Blossoms

Gently open each squash blossom and carefully remove the stamen inside. Go slowly here because the petals are delicate, and a tiny tear is fine, but you don’t want to rip the whole blossom open. Now we fill, take your ricotta mixture and transfer it to a piping bag or zip-top bag with the corner snipped off. Pipe about 1 tablespoon of filling into each blossom, depending on the size of your blossoms. Gently twist the tops closed to help hold the filling inside. Think delicate, not perfect! Squash blossoms are naturally a little rustic, and that’s part of their charm.

Bake Until Tender

Arrange the squash blossoms stuffed with ricotta on the prepared baking sheet and lightly spray with olive oil or avocado oil spray. Bake for 12–15 minutes, until the blossoms are tender and the filling is warm. If you want slightly crispier edges, increase the oven to 425°F for the final 2–3 minutes. You’ll know they’re ready when the petals look soft and slightly golden around the edges.

Finish and Serve

While the blossoms bake, you can make the vegan hot “honey” by warming maple syrup, cayenne, sriracha, and lemon juice in a small saucepan for 2–3 minutes and then letting it cool slightly. At the same time you should warm the marinara so it’s ready when time to serve. Spread a layer of warm marinara onto a plate and arrange the blossoms over top. Finally drizzle with the vegan hot honey, and finish with flaky salt, lemon zest, basil ribbons, and chopped pistachios. Pecans or pumpkin seeds would also work instead of pistachios.

What to Do With Leftover Filling

Leftover filling is a gift! Use it as a dip with crackers, spread it onto toast, spoon it into wraps, dollop it onto pasta, or serve it with roasted vegetables. It also works beautifully as a dairy-free ricotta layer in lasagna, stuffed shells, or savory toast. Store it in an airtight container in the fridge and use it within 3–4 days.

Storing Leftover Stuffed Squash Blossoms

These baked stuffed zucchini flowers are best enjoyed immediately after baking as it’s when you’ll get the best texture from the blossoms, the filling is warm. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or air fryer until warmed through. Avoid microwaving if possible, since the blossoms are delicate and can become too soft. If you want to prep this for another day, you can make the filling in advanced and then stuff your blossoms just before baking.

Why You’ll Love These Stuffed Squash Blossoms

It is such a special recipe! If you’ve never had stuffed zucchini blossoms, prepare to fall deeply in love and find yourself rushing back to the farmers market with your fingers crossed! This summer appetizer truly feels fresh and simple yet totally elevated and unique.

Many recipes for stuffed squash blossoms are fried but I really wanted to make this a little healthier and in a way that allows all the flavors to truly shine. The filling is creamy and cheesy, but completely dairy-free, so you don’t have to worry about a bellyache, and everyone at the table can enjoy one!

Stuffed Squash Blossom FAQ

Where can I find squash blossoms? Squash blossoms are most commonly found at farmers’ markets during the summer.

Can I make stuffed squash blossoms ahead of time? You can make the filling ahead, but it’s best to stuff and bake the blossoms close to serving time. The flowers are delicate and can wilt if filled too far in advance.

Do squash blossoms taste like squash? They have a very mild flavor with a subtle sweetness, but they don’t really taste like squash. Their texture and delicate appearance are really what make them special.

Can I make this without cashews? Yes. You can use all tofu, but the filling will be slightly less rich. Cashews add creaminess and help create that ricotta-like texture.

What should I serve with stuffed squash blossoms? Serve them with warm marinara, fresh basil, lemon zest, flaky salt, pistachios, or a drizzle of vegan hot “honey.” They’re also lovely alongside pasta, salad, or a summer appetizer spread.

Did you make this recipe?

If you made this recipe, I would love to hear from you! Leave a rating and review below, and let me know how you liked these! Before you go, try these other delicious summer appetizers next:

Checkerboard Cubed Watermelon Salad

Sesame Tempeh Cucumber Boats

Strawberry Salsa

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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