Vegan Classic Cheese Blintzes
Delight in the comforting charm of Vegan Classic Cheese Blintzes, a plant-based spin on a beloved brunch favorite. Perfectly golden crepes are filled with a luscious cashew-based cheese that’s blended with tangy lemon juice, sweet maple syrup, and savory nutritional yeast for an irresistible balance of flavors. Made with aquafaba for a light, airy texture and coconut oil for a hint of richness, this recipe is entirely dairy-free yet indulgently satisfying. These vegan blintzes are easy to prepare and can be served warm with optional fresh mint and a side of juicy berries for a bright, refreshing finish. Ideal for breakfast, brunch, or even a light dessert, this wholesome recipe proves that classic comfort food can be made both vegan-friendly and gourmet!
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Recipe Information
Ingredients
- 120 g All-purpose flour
- 240 ml Non-dairy milk
- 60 ml Water
- 60 ml Aquafaba (liquid from canned chickpeas)
- 15 g Sugar
- 2 g Salt
- 15 ml Coconut oil, melted
- 180 g Raw cashews, soaked overnight
- 15 ml Lemon juice
- 10 g Nutritional yeast
- 5 ml Vanilla extract
- 15 ml Maple syrup
- 5 g Fresh mint, chopped (for garnish, optional)
- 200 g Berries of choice, for serving (optional)
Instructions
Start by soaking the raw cashews in water overnight. Drain and rinse before using.
In a medium mixing bowl, whisk together the flour, non-dairy milk, water, aquafaba, sugar, salt, and melted coconut oil until smooth and well combined.
Let the batter rest for 10 minutes at room temperature. Meanwhile, prepare the filling.
For the filling, add the soaked and drained cashews to a blender or food processor along with lemon juice, nutritional yeast, vanilla extract, and maple syrup. Blend until smooth and creamy. Adjust sweetness to taste.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with a small amount of coconut oil.
Pour about 60 ml of the crepe batter into the pan, swirling to evenly coat the bottom. Cook for 2-3 minutes until the edges start to lift and the underside is golden brown. Flip and cook for another 1-2 minutes.
Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes with parchment paper between them.
To assemble the blintzes, place a spoonful of the cashew cheese filling near one end of a crepe. Fold in the sides and roll up to enclose the filling.
Lightly grease the skillet again and cook the filled blintzes for an additional 2 minutes on each side until they are golden and slightly crispy.
Serve warm, optionally garnished with chopped fresh mint and a side of berries. Enjoy your vegan classic cheese blintzes!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 219.0 g | 80% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 66.4 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 529 mg | 41% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1776 mg | 38% | |
*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.
