Vegan Blintz

Indulge in the delightful simplicity of Vegan Blintzes—a plant-based take on the classic Jewish comfort food. These delicate crepes are made with a velvety aquafaba batter, cooked to golden perfection, and generously filled with a luscious cashew cream sweetened with maple syrup and a hint of vanilla. Packed with wholesome ingredients like non-dairy milk and coconut cream, these blintzes are perfect for a special brunch or dessert. Finished with a quick sear in vegan butter for a crispy, golden exterior, they’re then served with fresh fruit and a sprinkle of powdered sugar for a touch of elegance. Whether garnished simply or with lavish toppings, these dairy-free blintzes are as versatile as they are irresistible.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Heat a non-stick crepe pan over medium heat and lightly grease it with some of the vegan butter.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serve the Vegan Blintzes warm, topped with fresh fruit and a dusting of powdered sugar if desired.

Nutrition Facts

Serving size	(1148.5g)

Amount per serving	% Daily Value*
Calories	2435.6

Total Fat 131.5g	0%
Saturated Fat 31.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1040.8mg	0%
Total Carbohydrate 284.1g	0%
Dietary Fiber 15.5g	0%
Total Sugars 139.5g
Protein 43.8g	0%

Vitamin D 150.0IU	0%
Calcium 539.3mg	0%
Iron 17.0mg	0%
Potassium 1707.0mg	0%

*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.

Source of Calories

Fat: 47.4%

Protein: 7.0%

Carbs: 45.5%