Cashew Truffle Cheese filled Courgette Flowers
This vegan Cashew Truffle Cheese filled Courgette Flowers recipe by Bettina Campolucci Bordi is delicious.
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Ingredients
- 280 g (10 oz / 13/4 cups) cashews
- 125 ml (4 fl oz / 1/2 cup) water
- 1/2 probiotic capsule
- 1 batch Cashew Cheese
- Olive oil, for frying and greasing
- 1 shallot, finely chopped
- Juice of 1/2 lemon
- 1 tablespoon truffle oil
- Pink Himalayan salt
- Black Pepper, to taste
- 6 Courgette flowers
- 1 batch of the truffled cashew cheese for filling
- 50 g (1/3 cup) cornstarch
- 35 g (1/4 cup) flour
- 10 g (2 tbsp) chickpea flour
- 1 tsp (3 g) baking powder
- 1/2 cup sparkling water
- Oil for frying
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