FRIED SQUASH BLOSSOM TACOS

For the vegan ricotta:

In a food processor, combine 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 tsp salt, 2 tbsp non dairy milk, 1 tbsp fresh lemon juice, and optionally 1/4 cup vegan cream cheese. Pulse until there are no large chunks; the mixture should still have some texture and not be fully smooth. Spoon the vegan ricotta into a ziplock bag and store in the fridge until ready to use.

For the batter:

In a bowl, combine 1/2 cup all-purpose flour, 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, and 1/4 tsp ground paprika. Whisk to combine until smooth.

For the squash blossoms:

Line a large plate with paper towels and set aside. Carefully remove the inner bulb from each of the 14 squash blossoms using kitchen tweezers. Snip a bottom corner of the ziplock bag containing the vegan ricotta and begin to pipe the ricotta into each squash blossom.

Frying the squash blossoms:

Over medium heat, pour about 1/4-1/3 cup of high heat oil (like sunflower oil, vegetable oil, or avocado oil) into a pan or skillet. Carefully dip each stuffed squash blossom into the prepared batter, allowing any excess to drip off. Add the battered blossom to the hot oil and cook for about 1 minute on each side or until golden. Place each fried squash blossom on the plate lined with paper towel to drain excess oil. While they're still hot, sprinkle with salt. Continue frying the remaining blossoms.

To assemble the tacos:

Heat 7-10 corn or flour tortillas. Add a couple of fried squash blossoms to each tortilla, along with avocado (or guacamole), salsa of choice, and a squeeze of fresh lime juice from the 3-4 limes. Garnish with cilantro and enjoy!