Ricotta Stuffed Squash Blossoms (Dairy Free & Baked, not Fried!)

0 Preheat oven to 400°F and line a baking sheet or small baking dish with parchment paper.
1 Add the boiled cashews, tofu, nutritional yeast, lemon juice, miso, garlic, salt, and pepper to a food processor. Pulse until creamy but still slightly textured like ricotta.
2 Fold in the basil, chives, and sun-dried tomatoes or pulse 3-4 times.
3 Gently open each squash blossom and carefully remove the stamen inside, trying not to tear the petals.
4 Transfer the ricotta mixture to a piping bag or zip-top plastic bag with the corner snipped off. Pipe about 1 tablespoon filling into each blossom, depending on size, then gently twist the tops closed.
5 Arrange the blossoms on the prepared baking sheet and lightly spray with olive oil or avocado oil spray.
6 Bake for 12–15 minutes until tender. For crispier edges, increase the oven to 425°F for the final 2–3 minutes of baking.
7 While the blossoms bake, prepare the vegan hot “honey.” Add the maple syrup, cayenne, sriracha, and lemon juice to a small saucepan over low heat for 2–3 minutes until warm and combined.
8 Warm the marinara sauce separately.
9 To serve, spread a layer of warm marinara onto the plate. Arrange the baked squash blossoms over top, then drizzle with the vegan hot “honey.” Finish with flaky salt, lemon zest, fresh basil ribbons, and chopped pistachios, pecans or pumpkin seeds.