Make the Cilantro Cashew Sour Cream: first place raw cashews in a bowl and top with water. Ensure that the nuts are 2 inches below water. Allow to soak overnight. Rinse cashews and place in high speed blender or food process or with water, lemon juice, garlic powder, vinegar and lime zest. Blend until creamy and smooth. Pour out into container and stir in cilantro. Season with salt and pepper to taste and refrigerate until ready to serve.
Make the Spicy Yellow Squash Fritters: first combine flax seeds and warm water in a small bowl. Stir to combine and allow to sit a few minutes to gel. Meanwhile, press squash between paper towels to remove excess moisture.
Once flax egg has set, combine with all ingredients except for coconut oil in a bowl. Stir until a sticky dough forms. Season with salt and pepper to taste.
Preheat a medium sized skillet on medium heat. Heat coconut oil.
Scoop balls of batter, about 2 tablespoons each, onto skillet. Slightly flatten each one and let cook for 3-4 minutes per side, until golden and crisp. Drain on paper towels and repeat process until all fritters are fried, using more coconut oil if needed.
Serve fritters with cashew cream. Garnish with a bit of cilantro and lime zest.