Happy Chanukah everyone! As requested here is my tasty recipe for vegan latkes. I know what some of you may be thinking…
Fear not! These latkes are sure to impress and, trust me, no one will know the difference. They were a big hit at my big family chanukah dinner this year. Add a dollop of applesauce and cashew sour cream (recipe below) and you’re set!
Oy Vegan Latkes
1 1/2 lbs of potatoes
2 large onions shredded
1/2 cup of all purpose flour (use rice flour for a gluten free version)
Egg replacer* (Equivalent of two eggs worth)
One bunch of green onions chopped
Plenty of Salt and Pepper to taste
Fresh parsley (optional)
Vegetable oil for frying (grapeseed or canola work well.)
1. Peel and grate potatoes and place them in a colander. Let the water drain from them and then place them in a large bowl. Add onions, flour, egg replacer, green onion, salt & pepper, and parsley (if using) to the potatoes. Mix well.
2. Preheat the oven to 240 degrees Fahrenheit. Later, you will place cooked latkes in here to keep them warm while you fry up the rest!
3. In a large skillet, add enough oil to cover the bottom of the pan and heat at medium to medium-high heat. Spoon out a small amount of the latke mixture and drop into the oil. Press down to flatten. Repeat with the rest of the mixture. Try not to overcrowd your pan as you will need to flip each latke after 3–5 minutes. Fry until golden brown on both sides. Place cooked latkes on a plate lined with paper towel to absorb excess oil then transfer to an oven safe dish and place into the oven to keep warm.
4. Serve with applesauce and cashew sour cream and enjoy!!
Cashew Sour Cream
1 cup raw cashews (must not be roasted or salted)
1/4 teaspoon salt
1 –2 teaspoon apple cider vinegar
1 small lemon, juice of
1. Cover cashews with water and soak for a few hours, or overnight.
2. Pour off all water, and place nuts in food processor.
3. Add 1/4 cup cold water, salt, vinegar and lemon juice.
4. Purée for 3–4 minutes or until completely smooth and creamy in consistency.
5. Use in any recipe that calls for sour cream.
6. Refrigerate in an airtight container for up to a week
This sour cream actually tastes like the real thing! It’s incredible. You may have to add some more water for a smoother consistency.
There you have it! Happy Chanukah and may this holiday season bring you magic, light, and miracles!