Garlic & Herb Potato Pancakes
These are the best potato pancakes we've ever had! The Creamy Cashew Spread gives them a creaminess like you've never known and the Daiya cheese gives a little cheesiness that is a surprise in potato pancakes. This recipe yields about 20 pancakes, depending on size. You can make them as big or as small as you want.
First make the mashed potatoes and allow to cool.
3 medium russet potatoes, peeled, cubed, and boiled until fork tender
1/2 c Roasted Garlic & Herb Creamy Cashew Spread (OR Sundried Tomato & Black Garlic for a tomato-y twist)
1/2 c non-dairy milk, unsweetened
salt and pepper to taste
Combine all ingredients and mash to desired consistency. Thicker is better. You can always add more liquid later if necessary.
Now make the potato pancakes:
2 vegan eggs (we used Follow Your Heart)
3/4 c Daiya Mozzerella
2 green onions, chopped
1 T onion powder
1/3 c all purpose or GF flour
Salt and pepper to taste
Combine all ingredients and mix well. Have a bowl of water handy to wet your hands and preheat a non-stick skillet over medium heat. Add enough oil of choice to lightly coat the bottom of the skillet. Wet your hands and use a tablespoon to take approximately a lemon-sized amount of potatoes and form it into a ball and flatten it slightly. Set the disc carefully into the hot pan. Don't worry if it looks more like a pierogi than a pancake. You will flatten it more once you flip it. Cook for about 5 minutes until nice and browned on the bottom. Flip and press down with the spatula to flatten into more of a pancake thickness. Fry for another 4-5 minutes. Remove to a plate or the oven if you want to keep them warm. Top with applesauce, or Red Lotus Foods Sour&Creamy Topping (Original or Spicy Chipotle.)