Ricotta Stuffed Squash Blossoms (Dairy Free & Baked, not Fried!)

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!

Course Appetizer

Cuisine American, Italian

Keyword easy summer recipe, stuffed blossoms, summer appetizer

Prep Time 10

Cook Time 15

Total Time 25

Servings blossoms

Calories 87kcal

Author Jackie Akerberg

Equipment

Food Processor
Oven

Ingredients

For the Stuffed Blossoms

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

For Serving

flaky salt
lemon zest
fresh basil ribbons
½ cup marinara sauce
pistachios chopped

Vegan Hot “Honey” Ingredients

¼ cup maple syrup
1 tsp cayenne
1 tsp sriracha
1 tsp lemon juice

Instructions

Preheat oven to 400°F and line a baking sheet or small baking dish with parchment paper.
Add the boiled cashews, tofu, nutritional yeast, lemon juice, miso, garlic, salt, and pepper to a food processor. Pulse until creamy but still slightly textured like ricotta.
Fold in the basil, chives, and sun-dried tomatoes or pulse 3-4 times.
Gently open each squash blossom and carefully remove the stamen inside, trying not to tear the petals.
Transfer the ricotta mixture to a piping bag or zip-top plastic bag with the corner snipped off. Pipe about 1 tablespoon filling into each blossom, depending on size, then gently twist the tops closed.
Arrange the blossoms on the prepared baking sheet and lightly spray with olive oil or avocado oil spray.
Bake for 12–15 minutes until tender. For crispier edges, increase the oven to 425°F for the final 2–3 minutes of baking.
While the blossoms bake, prepare the vegan hot “honey.” Add the maple syrup, cayenne, sriracha, and lemon juice to a small saucepan over low heat for 2–3 minutes until warm and combined.
Warm the marinara sauce separately.
To serve, spread a layer of warm marinara onto the plate. Arrange the baked squash blossoms over top, then drizzle with the vegan hot “honey.” Finish with flaky salt, lemon zest, fresh basil ribbons, and chopped pistachios, pecans or pumpkin seeds.

Notes

Leftover filling can be used on crackers as a dip!

Nutrition