If your feeling like a springtime treat – you're in the right place. This squash blossom toast is simple, elegant, and perfect for any occasion; from a picnic to a garden party. We usually see squash blossoms fried but this light recipe simply sautées them and then places them atop cashew cream cheese and a crusty piece of toast to let their subtle flavor shine through.

Simple Squash Blossom, Zucchini, and Cashew Cheese Toast [Vegan, Gluten-Free]




Cooking Time




  • 2-4 slices sourdough bread or bread of choice
  • 1 tablespoon extra virgin olive oil, divided
  • 1 zucchini, thinly sliced
  • 2 tablespoons chopped herbs such as dill, parsley, and rosemary
  • 8-10 squash blossoms, pistils (middle) and hard stems removed
  • 2 ounces cashew cream cheese
  • Salt and pepper to taste


  1. In a cast iron skillet, heat 1/2 tablespoons of olive oil over medium heat.
  2. Toast the bread on the skillet for about 2 minutes on each side, or until it's slightly crispy (or more depending on how toasty you like your toast).
  3. Add 1/2 tablespoon of olive oil to the pan.
  4. Add the zucchini with chopped herbs and sautée it until zucchini is tender 2-3 minutes.
  5. Remove the zucchini and set it aside.
  6. Next, add squash blossoms to the skillet and sautée it until wilted.
  7. Remove it from heat.
  8. Assemble the toast by spreading cashew cheese on the bottom, then layer it with zucchini, squash blossoms, and season it with salt and pepper.