This recipe was inspired by my Italian friend named Susan. We would meet once a week for lunch and loved to share a plate of stuffed zucchini blossoms. I made this recipe years ago and used goat cheese as the base stuffing. Back then, there were limited options for a good vegan cream cheese.
Today, I use almond or cashew-based cream cheese, when they are available. Non-GMO Soy will also make an excellent alternative as a vegan cheese. Unfortunately, I am allergic to soy. Never be afraid to experiment and use new flavor combinations. Have fun and play with the recipe. Enjoy!
This recipe was inspired by my Italian friend named Susan. We would meet once a week for lunch and loved to share a plate of stuffed zucchini blossoms. I made this recipe years ago and used goat cheese as the base stuffing. Back then, there were limited options for a good vegan cream cheese.
Today, I use almond or cashew-based cream cheese, when they are available. Non-GMO Soy will also make an excellent alternative as a vegan cheese. Unfortunately, I am allergic to soy. Never be afraid to experiment and use new flavor combinations. Have fun and play with the recipe. Enjoy!
What was your inspiration when making this recipe?