Fried Squash Blossom Tacos | Fueled Naturally

Ingredients

• 7-10 corn or flour tortillas
• 14 squash blossoms
• Vegan ricotta (store bought or see my recipe below)
• Avocado
• Salsa of choice
• Cilantro for garnish
• 3-4 limes
• High heat oil for frying (like sunflower oil, vegetable oil, avocado oil)
• 1/2 cup all purpose flour (gluten free optional)
• 1/2 cup + 2 tbsp sparkling water
• 1 tbsp corn starch
• 1/2 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp ground paprika
• 1/3 block soft or medium firm tofu
• 1/4 cup cashews (soaked in hot water for 15 minutes)
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tap salt
• 2 tbsp non dairy milk
• 1 tbsp fresh lemon juice
• (Optional) 1/4 cup vegan cream cheese
• Blender or food processor
• Pan for frying
• Small mixing bowl