Vegan Cheese Blintzes
Indulge in the delightful world of plant-based comfort food with these **Vegan Cheese Blintzes**, a perfect twist on the classic Eastern European dish. Featuring tender, golden crepes made with aquafaba and almond milk, these dairy-free blintzes are filled with a luscious, creamy blend of tofu, cashews, nutritional yeast, and dairy-free cream cheese, delicately brightened with lemon zest and a touch of powdered sugar. Every bite melts in your mouth with a harmonious blend of tangy and sweet flavors, while being entirely vegan and cruelty-free. Lightly pan-fried for a crisp, golden exterior, these blintzes are ideal for brunch, dessert, or any special occasion. Serve them warm with fresh berries, a dusting of powdered sugar, or a drizzle of maple syrup for an irresistible treat that’s as nourishing as it is delicious. Perfect for vegan food lovers and anyone seeking a decadent dairy-free dessert, this recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Unsweetened almond milk
- 0.25 cup Aquafaba
- 1 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 8 ounces Firm tofu
- 0.5 cup Cashews, soaked and drained
- 2 tablespoons Lemon juice
- 2 tablespoons Nutritional yeast
- 0.25 cup Dairy-free cream cheese
- 2 tablespoons Powdered sugar
- 1 teaspoon Lemon zest
- 2 tablespoons Vegetable oil
- 2 tablespoons Coconut oil or vegan butter, for cooking
Instructions
In a medium bowl, whisk together the flour, almond milk, aquafaba, maple syrup, vanilla extract, and salt until smooth and lump-free to create the crepe batter. Set aside for 15 minutes.
To prepare the filling, crumble the firm tofu into a food processor. Add in the soaked cashews, lemon juice, nutritional yeast, dairy-free cream cheese, powdered sugar, and lemon zest. Blend until smooth and creamy.
Heat a non-stick skillet over medium heat and lightly coat with coconut oil or vegan butter.
Pour about 1/4 cup of crepe batter into the skillet, swirling to cover the bottom of the pan evenly. Cook for 1-2 minutes until the edges begin to lift and the bottom is golden brown. Flip and cook for another 30 seconds. Remove to a plate and continue with the remaining batter.
Spoon a generous amount of the tofu and cashew filling onto one side of each crepe. Fold the filled crepe over into thirds like a letter, enclosing the filling.
In the same skillet, heat a bit more coconut oil or vegan butter over medium heat. Place the folded blintzes seam-side down and cook until golden brown and crisp on the outside, about 3-4 minutes on each side.
Serve the vegan cheese blintzes warm, topped with additional powdered sugar, fresh berries, or a drizzle of maple syrup if desired.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 9.1 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 576 mg | 44% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 354 mg | 8% | |
*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.
