Prepare cashew cream by blending soaked cashews, soy milk, melted coconut oil, chipotle powder, salt, and nutritional yeast.
Prepare batter by mixing flour, water, salt, and nutritional yeast.
Rinse your squash blossoms, be careful to check for bugs. If there are stems, remove them. Removing the pistils in the center is optional.
Stuff each flower with about 1 tablespoon of cream. If you have an icing piper this is extra easy. I used a 1/2 tsp sized measuring spoon to get to the bottom of the flower.
Get a small amount of refined coconut oil (or any oil you’d like) hot in a skillet.
Dip each blossom into the batter and place in the hot oil. Turn them over when the bottoms become browned. Remove from skillet when the other side is browned.
If your squash blossoms came with small squashes attached (the female ones do), then chop them and throw then in the skillet while it’s still hot.