Vegan Blintz
Delight your taste buds with these Vegan Blintzes, a plant-based twist on a classic Eastern European treat. Featuring delicate, golden crepes made with aquafaba and non-dairy milk, these are filled with a luscious cashew cream infused with zesty lemon and sweet maple syrup. Perfectly pan-seared for a crisp, golden-brown finish, they’re a guilt-free indulgence that’s entirely egg- and dairy-free. Serve them warm with fresh fruit and a sprinkle of powdered sugar for a show-stopping brunch, dessert, or snack. Easy to make and packed with natural flavors, these vegan blintzes will impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Non-dairy milk (such as almond or oat)
- 0.25 cup Aquafaba (chickpea water)
- 2 tablespoons Sugar
- 0.25 teaspoon Salt
- 2 tablespoons Olive oil
- 1 cup Cashews, soaked for 4 hours and drained
- 2 tablespoons Lemon juice
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut cream
- 2 tablespoons Vegan butter for cooking
- 1 cup Fresh fruit, for serving (optional)
- 2 tablespoons Powdered sugar, for dusting (optional)
Instructions
To make the crepes, combine the all-purpose flour, non-dairy milk, aquafaba, sugar, salt, and olive oil in a blender. Blend until the batter is smooth and lump-free. Allow the batter to rest for 10 minutes.
For the filling, place the soaked and drained cashews, lemon juice, maple syrup, vanilla extract, and coconut cream in a blender. Blend until the mixture is smooth and creamy. Taste and adjust sweetness if necessary.
Heat a non-stick crepe pan over medium heat and lightly grease it with some of the vegan butter.
Pour about 1/4 cup of the crepe batter into the hot pan, swirling the pan to evenly coat the bottom with a thin layer.
Cook the crepe for about 1-2 minutes or until the edges begin to lift and the surface looks set. Flip and cook the other side for another 30 seconds. Repeat until all the batter is used, placing each cooked crepe on a plate and cover to keep warm.
To assemble the blintzes, spoon about 2-3 tablespoons of the cashew filling into the center of each crepe, fold the sides over the filling, and then roll it up like a burrito.
In the same crepe pan, add a little more vegan butter and place the filled blintzes seam-side down, cooking over medium heat until they are golden and slightly crispy on both sides.
Serve the Vegan Blintzes warm, topped with fresh fruit and a dusting of powdered sugar if desired.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 284.1 g | 103% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 139.5 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 539 mg | 41% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1707 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
