“Sumptuous Vegan Dutch Potato Pancakes with Creamy Cashew Gravy”

Allergens

Soy (from flaxseed meal), Nuts (cashews)

Ingredients

• 4 large russet potatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp flaxseed meal
• 6 tbsp water
• 1/2 cup all
• purpose flour
• 1 tsp baking powder
• Salt and pepper, to taste
• Oil for frying For the cashew gravy:
• 1 cup raw cashews, soaked overnight
• 2 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. Peel the potatoes and grate them coarsely into a large mixing bowl. Add finely chopped onion and minced garlic.
2. In a small bowl, mix flaxseed meal with water and let sit for 5 minutes until it forms a gel like consistency.
3. Combine the grated potato mixture with flax gel, flour, baking powder, salt, and pepper. Mix well to form a thick batter.
4. Heat oil in a large frying pan over medium heat. Spoon about 2 tablespoons of batter per pancake into the hot oil, flattening them slightly with a spatula. Fry until golden brown on both sides, around 3 4 minutes per side. Transfer to a plate lined with paper towels.
5. For the cashew gravy, drain and rinse soaked cashews. Blend them with vegetable broth, onion, garlic, nutritional yeast, lemon juice, salt, and pepper until smooth and creamy.
6. To serve, stack two potato pancakes on each plate, topping them with a generous dollop of cashew gravy. Enjoy!

Chef’s Insight

The secret to perfect potato pancakes lies in the ratio of potato, onion, and flour. Don't overmix the batter!

Notes

Make sure to soak cashews overnight for a creamier gravy.