Vegan Latkes with Sour Cream
A Chanukah holiday staple with a vegan twist! Scott shares this delicious recipe for Vegan Latkes with Sour Cashew Cream that will get you a mountain of crispy and golden yumminess!
Prep Time: 30 minutes
Bake Time: 20 minutes
Total Time: 50 minutes
Sour Cashew Cream
- ½ cup raw cashew nuts, soaked overnight
- juice of ½ lemon, or to taste
- salt, to taste
- 5 medium potatoes (about 1 kg)
- 1 small onion, very finely diced or grated
- 3 tsp wholegrain mustard (optional)
- 2 tsp ground sea salt
- ground pepper
- 30 mL (2 tbsp) aquafaba* / chickpea brine (optional)
- 2 tbsp flour (potato starch or wheat flour if not GF)
- oil, for frying or baking
Sour Cashew Cream
- Rinse the cashews well and put them into a blender with a splash of water.
- Start blending. You will need a silicone spatula to scrape walls of blender regularly.
- Add just enough water to make the cashew cream thick and smooth.
- Season with lemon juice and some salt.
- It is best to make the cream in advance and put in fridge for a few hours as this will thicken as it chills.
- Grate potatoes coarsely using a grater or food processor with relevant attachment.
- Place them on a sieve and let the excess water drain away. If you have a muslin cloth, put potatoes in middle of a cloth and squeeze as much water out of them as you can – the drier the mixture the crispier your latkes will be. If you don’t have a muslin cloth, use your hands to get rid of excess water.
- In a large bowl, combine finely chopped onions, grated potatoes, mustard, pepper, aquafaba (if using) and enough flour to make the mixture bind together.
- Do not add salt until you are ready to form latkes as salt will make potato mixture weep and the mixture needs to stay dry for as long as possible.
- Method 1: Heat up a non-stick or ceramic pan on stove. Pour enough oil to cover the bottom of the pan (you’ll need to top up a little as you go along). Heat up oil. Once oil is hot, place a slightly heaped tablespoon of potato mixture on oil and flatten with back of your spoon. Fry on one side for a few minutes – do not flip latkes over until browned all over on one side – you’ll notice edges will turn brown, that’s the time to flip. Flip to other side using a flat spatula. Fry until other side turns golden brown. Remove from pan and place on plate lined with a paper towel to soak away excess oil. Put ready latkes in a warm oven (100ºC / 210ºF) while you fry subsequent batches.
Method 2: Set oven to 200ºC / 390ºF. Brush a baking tray with a little oil. Form latkes on oiled tray, brush with oil, and bake for 10 minutes, then flip for another 10 minutes, and finally crank up oven to 225ºC / 435ºF to brown the latkes for 5 to 10 minutes on both sides.
- Serve warm, topped with cashew sour cream.
*Notes: Aquafaba is chickpea brine obtained from a tin of chickpeas or you can make your own. When making your own, soak chickpeas in lots of water overnight, rinse and put in a large pot with lots of water. Bring to boil and then simmer for about 1 hour (until beans are soft). Remove cooked chickpeas with a slotted spoon and what’s left in your pot is aquafaba. If it’s too runny (ideally it should resemble egg whites), you can concentrate it a bit by simmering it on low heat (without a lid) until it reaches the desired consistency. Cool it down before using.