Oy Vegan Latkes

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!!

* Ener-G Egg replacer is a good brand. Bob’s Red Mill also has an egg replacer that works well but is not gluten-free. These can be found at most health food stores.


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!

Oy Vegan!

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