Pan fried Stuffed Squash Blossoms with Lemony Walnut Ricotta

Ingredients

• 1 bunch squash blossoms (about 12) preferably with stems attached
• 3/4 cup raw walnut pieces
• 1 garlic clove
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon mellow white miso
• 1/2 teaspoon ground sea salt
• 1/4 teaspoon cracked black pepper
• 1-2 tablespoons water
• 2-3 tablespoons olive oil, for frying
• extra lemon juice and black pepper for garnish

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