These latkes are proof that vegan latkes can be just as good if not better than any other and just wait until you taste this dairy free sour cream, so good!!!
Vegan Latkes and Sour Cream
Servings
8 Servings
Ingredients
Vegan Sour Cream
- 1½ cups cashews
- Boiling water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 2 teaspoons apple cider vinegar
- ¾ water
- ½ teaspoon salt
Vegan Latkes
- 3 potatoes peeled
- 1 carrot peeled
- 1 zucchini unpeeled
- 2 tablespoons flour
- 1 tablespoon corn starch
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Vegan Sour Cream
- In a medium bowl cover cashews with boiling water and let soak for 1 hour. Strain cashews, place in blender with evoo, lemon juice, vinegar, water and salt. Blend until smooth. Let it sit in fridge for at least 1 hour.
Vegan Latkes
- With a box grater or food processor, grate potatoes, carrot and zucchini into a towel. Squeeze out all liquid and place dried grated vegetables into a bowl.
- Add flour, corn starch, salt and pepper, mix well with hands.
- In a large frying pan heat oil over medium-low heat. Drop several spoonfuls of the mixture into hot oil without overcrowding the pan. Using the back of a spoon, pat down each latke to flatten it. Putting them too close together will make them soggy and difficult to flip.
- Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
- Serve with vegan sour cream.
Excellent latkes. No compromise on the real thing! These are the real deal. Thank you, Jamie. I read many vegan latke recipes and chose this one, and I’m glad I did.
The water is just used for soaking the cashews so you just need to cover them, it is strained out after so you can’t use too much.
Great recipe for people with dairy allergies. Sadly no measurement for the water. Please advise.