Vegan Turos Palacsinta (Hungarian Cheese Pancakes)

Discover the magic of Hungarian cuisine with this Vegan Túros Palacsinta, a plant-based twist on the classic cheese-filled pancakes. Made with a delicate, dairy-free batter and filled with a luscious cashew cream that mimics the tangy richness of traditional túró, these pancakes are both nostalgic and innovative. The secret lies in the silky cashew-based filling, enhanced with lemon juice and a hint of vanilla for balance and depth. Each pancake is rolled to perfection and can be adorned with a drizzle of melted vegan dark chocolate or a dusting of powdered sugar for an irresistible finishing touch. Perfect as a decadent breakfast or a sweet dessert, this recipe is a must-try for lovers of vegan comfort food. Easy to make and bursting with flavor, these Hungarian desserts will transport your taste buds straight to Budapest!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1.5 cups All-purpose flour
• 1.5 cups Unsweetened almond milk
• 0.5 cups Sparkling water
• 2 tablespoons Granulated sugar
• 1 teaspoon Baking powder
• 0.25 teaspoons Salt
• 2 tablespoons Neutral oil (e.g., sunflower or vegetable oil)
• 1 cup Raw cashews (soaked overnight or boiled for 20 minutes)
• 2 tablespoons Lemon juice
• 3 tablespoons Maple syrup
• 0.5 cups Unsweetened plant-based yogurt
• 1 teaspoon Vanilla extract
• 0.5 cups Dark vegan chocolate (optional, for garnish)
• 2 tablespoons Powdered sugar (optional, for garnish)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.

Step 2

Slowly whisk in the almond milk, sparkling water, and neutral oil until a smooth batter forms. Let the batter rest for 10 minutes.

Step 3

While the batter rests, prepare the vegan 'túró' filling. Drain the soaked cashews and blend them in a food processor with lemon juice, maple syrup, unsweetened yogurt, and vanilla extract until creamy and ricotta-like in texture. Set aside.

Step 4

Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour 1/4 cup of the batter into the pan and swirl to create a thin, even layer.

Step 5

Cook the pancake for 2-3 minutes, or until the edges begin to lift and the bottom is golden. Flip and cook for another minute. Repeat with the remaining batter, greasing the pan as needed.

Step 6

To assemble, place a generous spoonful of the cashew filling on one edge of a pancake and roll it up tightly.

Step 7

Optional: Melt the vegan dark chocolate in a microwave or double boiler, and drizzle it over the rolled pancakes. Alternatively, dust with powdered sugar.

Step 8

Serve warm and enjoy these sweet, creamy Hungarian delights!

Nutrition Facts

Serving size	(1195.9g)

Amount per serving	% Daily Value*
Calories	2721.8

Total Fat 141.0g	0%
Saturated Fat 37.8g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 1335.3mg	0%
Total Carbohydrate 330.6g	0%
Dietary Fiber 22.5g	0%
Total Sugars 126.2g
Protein 56.1g	0%

Vitamin D 131.8IU	0%
Calcium 951.5mg	0%
Iron 31.4mg	0%
Potassium 1968.7mg	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: 8.0%

Carbs: 47.0%