Veggie pancakes with cashew cream

Vegetarian, lactose and gluten-free delicious comforting dinner which has the distant sweetness of parsnip and cashew cream together with the freshness of lemon and spring onion.

Vegetarin gluten and lactose free roasted parsnip pancakes with buckwheat flour and cashew creamVegetarin gluten and lactose free roasted parsnip pancakes with buckwheat flour and cashew creamI was really curious about how a vegan cashew cream would taste like, and I wanted to try this recipe I`ve seen on Hot For Food for a long time. It turned out great: not really sour cream-like but more of a rich creamy goodness that is perfect with roasted vegs, as a dressing or even as a pasta sauce. The only trick is that it really needs a high speed blender to get smooth. When I used normal blender the texture was too coarse, but then I made it a second time in the high speed blender and it really became smooth and creamy. Absolutely delicious!

Vegetarin gluten and lactose free roasted parsnip pancakes with buckwheat flour and cashew creamVegetarin gluten and lactose free roasted parsnip pancakes with buckwheat flour and cashew cream

Ingredients (for 6 persons)

Filling

  • 800 g parsnip
  • 3 red bell pepper
  • 4 big cloves of garlic
  • A small bunch of fresh thyme or 2 tablespoons dried thyme
  • 1 tablespoon dried tarragon
  • Zest of one lemon
  • 3 tablespoons olive oil
  • A bunch of spring onion

Pancakes

  • 200 grams of buckwheat flour
  • 4 large eggs
  • 400 millilitre soy milk
  • ½ tablespoon coconut oil for baking

Cashew sour cream

  • 200 g soaked cashews
  • 100 ml soy milk
  • 2-4 tbs lemon juice
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • Freshly grated black pepper

Pre heat oven to 200 degrees. Peel and chop parsnip (a thick julienne/matchstick shape would work best with the rolled up pancake). Remove the seeds of the paprika and slice it up. If you are using fresh thyme then wash, shake dry and pluck the leaves. Grease an oven dish with the olive oil, tip in vegs, herbs and lemon zest. Grate some black pepper on top and mix slightly so that the vegs are covered with herbs and a bit of oil. Cover the oven dish with aluminium foil and bake for 1 hour.

For the pancakes mix batter ingredients and bake 12 medium pancakes.

For the cashew cream drain soaked cashews and tip into a high speed blender with the rest of the ingredients. Blend until smooth.

Chop spring onion in small rings and spread your pancakes with 1-2 tbs cashew cream, a handful of roasted vegs, and generously sprinkle with spring onions. Roll them up and fix them with a toothpick until serving if they tend to unfold. Serve with a green salad on the side.

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