Vegan Tempura Zucchini Flowers Stuffed With Cashew Cheese

Goodman Fielder Food Service
Vegan Tempura Zucchini Flowers Stuffed With Cashew Cheese

Vegan Tempura Zucchini Flowers Stuffed With Cashew Cheese

Posted on 19th February 2019
Chef Adam whips up this delicious vegan-inspired dish using our Praise Lite Mayonnaise, which contains no animal or dairy products. Check it out!
Makes 10, scale as needed.


150 g Vegan Mayonnaise
20 L Crisco Canola Oil
13 g White Wings Cornflour
100 g Cashew Cheese
20 mL Lemon Juice (Fresh)
15 mL Olive Oil
10 g Dijon Mustard
30 g Roasted Cashews
5 g Oregano (Chopped)
5 g Thyme (Chopped)
5 g Dill (Chopped)
5 g Salt
5 g Pepper
45 mL Aquafaba (Cold)
240 mL Sparkling Water (Cold)
13 g Bi Carb Soda
200 g Rice Flour
50 g Tabasco Siracha Hot Sauce


Image of the raw ingredients for the Vegan Tempura Zucchini Flowers Stuff With Cashew Cheese

Step 1:

For the filling, thinly slice some thyme, oregano and dill and place in a bowl. Add dijon mustard, lemon juice, salt, pepper, olive oil, cashew cheese and some chopped roasted cashews. Stir until the ingredients combine and place it into a piping bag to chill in the fridge for 20 mixtures.

Image shows the chef combining the ingredients for his filling

Step 2:

Once the mixture has chilled, gently open the zucchini flowers and fill with a tablespoon of filling. Don’t overfill them as they may open and fall to pieces during frying. Gently close the flowers and place them in the fridge.

Image shows the chef filling the zucchini flowers

Step 3:

To make the tempura batter, use aquafaba (chickpea juice) to replace egg whites. Pour the aquafaba into a bowl and whisk with a mixer for 10 minutes, until the liquid becomes light and fluffy to mimic the texture of egg whites. In a separate bowl, whisk together the rice flour, bi carb soda, White Wings Cornflour and sparkling water and aquafaba.

The chef is seen combining the ingredients for the tempura batter

Step 4:

Coat the filled zucchini flowers in cornflour before dipping them in the tempura batter. Then, deep fry the zucchini flowers in heated Crisco Canola Oil and cook for two to three minutes. It is important to note that tempura batter doesn’t turn golden brown, it stays light in colour even when cooked.

The chef is pictured coating the zucchini flowers

Here the chef is frying the zucchini flowers

Poster of potato wedges in deep frier


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Step 5:

Mix the Vegan mayonnaise and Siracha hot sauce in a bowl until it’s fully incorporated. Serve the zucchini flowers with the side of Siracha mayonnaise dipping sauce.

Want to know more about the vegan diet? Check out our in-depth vegan resource guide.

Goodman Fielder is one of Australia’s leading suppliers of a variety plant-based wholesale products for restaurants, cafes and other hospitality venues. Discover the range today.


Message from chef Adam Khazaal

Adam Khazaal

This dish is one of my favourites because not only is it quick and simple to create, but it is also full of flavours and easy for customers to consume at events. While it is vegan-friendly, this dish can be enjoyed by everyone and anyone.

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