Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Appetizer
Servings: 2 People
  • 2 courgettes
  • 2 courgette flowers
  • 2 tbsp olive oil
  • Himalayan pink salt
  • white pepper, to taste
For Cashew Cheese
  • 125 g cashew nuts soaked in water
  • 1 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • seaweed dulse
  • white pepper
  1. 1. First, make the cashew cheese- soak the nuts in water for at least 2 hours (up to 12 hours in advance)

    2. Transfer the soaked cashews to a food processor, and add the lemon juice, nutritional yeast, and pepper. Puree until smooth.

    3. Transfer the mixture to a piece of parchment, and roll into a log. Cover with seaweed dulse, wrap well and refrigerate for at least 40 minutes.

    4. Using a mandolin or peeler, slice courgettes into long, thin ribbons.

    5. In a heavy bottomed pan or skillet, heat the olive oil over medium high heat. Fry the courgettes for about a minute per side, until crispy and fragrant. Set aside.

    6. In a medium sized pot, bring 6 cups of salted water to the boil. Quickly submerge the flowers into the boiling water for 20 seconds, and then transfer directly into an ice bath. Remove the flowers from the ice bath, and lay them onto a clean towel.

    7. Carefully spoon some of the cashew cheese into the center of the flower, making sure not to tear the delicate petals (if you do, don’t worry- just use the cheese as glue to hold the petal together!)

    8. To plate, lay the courgette ribbons onto individual plates, and garnish with slices of cashew cheese. Top with a flower, and serve.