Vegan Classic Cheese Blintzes

Indulge in the irresistible comfort of these Vegan Classic Cheese Blintzes—a delightful plant-based twist on a timeless favorite. Perfectly thin and tender crepes are crafted using a unique combination of aquafaba, non-dairy milk, and a touch of melted coconut oil for a velvety texture. The real star is the creamy cashew-based filling, blended with lemon juice, nutritional yeast, and a hint of vanilla to mimic the tangy richness of traditional cheese. Lightly pan-fried until golden, these dairy-free blintzes are ideal for brunch or dessert, especially when served with fresh berries and a sprinkle of mint. Simple ingredients, a touch of elegance, and satisfying flavor make these vegan blintzes a must-try!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Start by soaking the raw cashews in water overnight. Drain and rinse before using.

Step 2

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.

Step 3

Let the batter rest for 10 minutes at room temperature. Meanwhile, prepare the filling.

Step 4

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.

Step 5

Heat a non-stick skillet or crepe pan over medium heat and lightly grease with a small amount of coconut oil.

Step 6

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.

Step 7

Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes with parchment paper between them.

Step 8

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.

Step 9

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.

Step 10

Serve warm, optionally garnished with chopped fresh mint and a side of berries. Enjoy your vegan classic cheese blintzes!

Nutrition Facts

Serving size	(950.9g)

Amount per serving	% Daily Value*
Calories	1918.8

Total Fat 99.2g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 957.7mg	0%
Total Carbohydrate 216.0g	0%
Dietary Fiber 16.5g	0%
Total Sugars 66.4g
Protein 55.7g	0%

Vitamin D 99.0IU	0%
Calcium 513.9mg	0%
Iron 20.1mg	0%
Potassium 1847.3mg	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: 45.1%

Protein: 11.3%

Carbs: 43.6%