Remove the pollen-y stem part inside of the blossom (those are official terms). Set aside.
Prepare your filling by blending the cashews, basil, lemon zest and juice, salt, pepper and almond milk in a high-speed blender until smooth.
Stuff each blossom with the filling, depending on the size of your blossoms. They should be full, but not spilling over overflowing. Set aside.
Prepare the batter as your frying oil heats to 350 degrees. Pour the oil into a large saucepan. Ensure it is about 2 inches deep. If you don't have a thermometer, you can throw in a 1 x 1 cube of bread. When it browns in about a minute, the temperature should be right!
Whisk together flour, baking soda, salt, pepper, and cayenne. Whisk in soda water until mixed. The mixture should resemble pancake batter.
Dip the stuffed blossoms into the batter and coat well. Let the excess batter drip off. Place the blossoms a few at a time into the oil. Cook for 2-4 minutes, turning once, until golden brown and crisp.
Use a slotted spoon to remove the blossoms from the oil to a plate lined with paper towel. Season liberally with flaky sea salt, fresh basil and freshly ground black pepper. Enjoy while HOT!