Vegan Cheese Blintzes
Indulge in the creamy, dairy-free decadence of Vegan Cheese Blintzes—a plant-based twist on a classic comfort food. These delicate, golden crepes are made with a simple batter of almond milk, aquafaba, and vanilla, delivering a light and airy texture. The real magic lies in the rich and tangy filling, crafted from a luscious blend of tofu, soaked cashews, dairy-free cream cheese, and a hint of lemon zest for a zingy finish. Pan-fried to perfection in vegan butter or coconut oil, these blintzes boast a crispy exterior that pairs beautifully with their velvety center. Perfect for breakfast, brunch, or dessert, they can be topped with powdered sugar, fresh berries, or a drizzle of maple syrup for an extra touch of indulgence. Quick to prepare and easily customizable, these vegan cheese blintzes are a must-try recipe for anyone seeking plant-based comfort food that doesn’t compromise on flavor.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
Heat a non-stick skillet over medium heat and lightly coat with coconut oil or vegan butter.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Serve the vegan cheese blintzes warm, topped with additional powdered sugar, fresh berries, or a drizzle of maple syrup if desired.
Nutrition Facts
| Serving size | (1040.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1911.0 |
| Total Fat 120.1g | 0% |
| Saturated Fat 41.9g | 0% |
| Polyunsaturated Fat 17.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1119.6mg | 0% |
| Total Carbohydrate 163.2g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 36.7g | |
| Protein 61.4g | 0% |
| Vitamin D 131.8IU | 0% |
| Calcium 1054.5mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 1352.7mg | 0% |
Source of Calories