Whole30 Rice Cakes with Cream Cheese
Transform your snacking or breakfast routine with these delicious and wholesome Whole30 Rice Cakes with Cream Cheese. Made from nutrient-packed cauliflower rice, these oven-baked patties are a grain-free, gluten-free alternative to traditional rice cakes. Topped with a velvety, dairy-free cashew cream cheese infused with fresh chives, garlic, and nutritional yeast, this recipe is a perfect balance of flavor and texture. Quick to prepare in just 40 minutes, these rice cakes are an ideal Whole30-compliant option that delivers satisfying savory goodness in every bite. Whether you’re meal prepping or serving them fresh from the oven, these rice cakes are sure to become a favorite on your Whole30 journey and beyond!
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Recipe Information
Ingredients
- 2 cups cauliflower rice
- 1 large egg
- 1 tablespoon coconut flour
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- 1 cup raw cashews
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 cup water
- 1 tablespoon fresh chives
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the cauliflower rice, egg, coconut flour, salt, and pepper. Mix until well combined.
Form the mixture into 8 small patties and place them on the prepared baking sheet.
Bake in the preheated oven for 20 minutes, flipping halfway through, until golden and firm.
While the rice cakes are baking, prepare the cashew cream cheese.
Drain and rinse the raw cashews, then place them in a blender.
Add lemon juice, nutritional yeast, garlic powder, onion powder, and water to the blender.
Blend on high speed until smooth and creamy, adding more water if necessary to reach desired consistency.
Stir in chopped fresh chives.
Once the rice cakes are baked and cooled slightly, spread a generous layer of cashew cream cheese on top.
Serve immediately and enjoy as a healthy, Whole30-compliant snack or breakfast item.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 13.4 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 138 mg | 11% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1576 mg | 34% | |
*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.
