Squash Blossoms with Vegan Ricotta

The yummiest, crunchiest summer snack! Love finding squash blossoms at the farmers market! Thank you #GreenOlaAcres for such lovely ones every time! 🌼

Squash blossoms are incredibly easy to make. I stuffed mine with my homemade vegan ricotta, dipped them in a batter of 1/3 cup tapioca flour 1/3 cup sparkling water, and then lightly fried them in avocado oil. Sprinkle with salt, and serve over pesto or enjoy plain! I used @gothamgreens vegan pesto and it was delicious!!! 🍽

Vegan Ricotta:

🧀 2 cups blanched almonds

🧀 1 cup warm water

🧀 1 garlic clove

🧀 1 Tbsp fresh oregano, or 1 tsp dried

🧀 2 Tbsp olive oil

🧀 1 tsp salt

Put the almonds and water in a food processor and blend until creamy, about 2-3 minutes. Add all other ingredients and blend. Adjust to your tastes! 😋

I’ve never seen squash blossoms in the grocery store so that’s another reason to go check out the markets! I always see things I’ve never seen before, and then get to play with them! Making me feel like a gourmet chef 🤣 Hope everyone is having a great week! 💚