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Vegan Recipes Cacao-Shamaness Vegan Teff Cashew Cheese Blintzes - Gluten-free

Vegan Teff Cheese Blintzes

Gluten-Free Teff crepes with a sweet cashew ricotta filling and raspberry sauce.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Dessert
Cuisine Eastern European Jewish
Servings 8 Blintzes
Calories 280 kcal

Equipment

  • Nonstick pan
  • Spatula
  • Blender
  • Saucepan

Ingredients
  

Vegan Teff Blintzes

    Dry Ingredients

    • 1 Cup Teff flour
    • 2 Tbsp. Cornstarch
    • 2 Tbsp. Coconut sugar Or maple syrup/sugar
    • Pinch Salt

    Wet Ingredients

    • 1 Cup Soy milk Or any vegan GF milk
    • ¾ Cup Water
    • 1 Tsp Vanilla paste /Essence
    • 2 Tbsp. Grapeseed oil
    • 1 Tsp Rum essence or Orange essence

    Vegan Cashew Ricotta Filling

    • 1 Cup Unsalted cashews
    • 150 Gram Firm tofu Soak for about an hour in hot water
    • 1 Cup Water
    • 3 Tbsp. Agar flakes or 1 Tbsp. Agar powder
    • 4 Tbsp. Maple syrup
    • 4 Tbsp. Lemon juice and 1 Tbsp. zest
    • 1 Tbsp. Vanilla paste
    • 2 Tbsp. Raisins

    Raspberry Sauce

    • 1 Cup Frozen barries
    • 1 Cup Water
    • 2 Tbsp. Cornstarch
    • 3 Tbsp. Maple syrup Or Other sugar

    Instructions
     

    Vegan Teff Blintzes

    • Blend all the blintzes ingredients until a smooth batter is obtained. Or alternatively, mix the dry and wet ones in separate bowls and then pour the dry ones into the wet ones and mix well with a whisk.
    • Heat a nonstick pan over medium heat, take a paper towel, dip it in a little vegan melted butter and brush the pan with a bit of butter.
    • Pour the batter into the pan and turn so that the batter is spread over the entire pan and you have a thin crepe. If you have a crepe stick the work will be easier.
    • Fry the first side for 5-7 minutes until the edges are becoming loose. Gently lift it up and flip with a wide spatula and fry for another 2-3 minutes. Fry all the crepes and transfer them to a plate.

    Vegan Cashew Ricotta Filling

    • In a small saucepan, bring the water to a boil along with the agar flakes. Mix well until the water thickens.
    • Blend the cashews with a quarter cup of their soaking water and tofu.
    • Pour agar water into the blender and continue to blend until the mixture is smooth. Pour into a container and let it set in the refrigerator for 2 hours. At this point, the cheese has a neutral taste just like that of ricotta. You can also use it for sweet or savory foods, add any flavors you like.
    • Once the cheese has stabilized and cooled, transfer it into a mixing bowl and add all the flavors: lemon juice, zest, maple, vanilla, raisins, and mix.

    Raspberry Sauce

    • In a saucepan, mix all the ingredients well and heat on the stove while stirring. Remove from heat when the sauce got to a thick consistency. About 5 minutes after simmering.
    • Fill each blintzes with 3-4 tablespoons of the ricotta cashew cheese and roll. Add the raspberry sauce on top. Enjoy!

    Notes

    It's best to prepare the cashew ricotta about two hours before the blintzes so that the cheese stabilizes in the refrigerator first.
    You can also use a store-bought vegan cheese such as Tofutti.
    For these blintzes, you must use a nonstick pan only.
    Brush the pan with a tiny amount of butter with absorbent paper so that there is but a drop of grease.
    This batter takes longer to cook on each side than the white flour batter, about 5 minutes each side so cook around 5-7 minutes until you see that the edges separate easily from the pan and there are a few bubbles in the center of the crepe.
    It's better to flip the blintzes with a flat spatula, first loosen the edges of the cooked blintzes on one side, then insert the spatula underneath the center of the blintzes, gently lift it, and flip.
    Keyword Gluten Free, Vegan Cheese Blintzes, Vegan Teff Crepes