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Gluten-free vegan blintzes that don’t taste like wet cardboard? Yeah, I cracked that code. Think golden crepes that are soft, just-crispy on the outside, and wrapped around your choice of classic sweet “cheese” or kasha and fried onions that would make your bubbe proud. These are the blintzes that other blintzes gossip about. They’re also the blintzes that’ll make every non-vegan, gluten-loaded version bury their head in shame in the corner.
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Blintzes—known as “blyntsi” in Ukrainian or “blintchik” in Russian—originated in Eastern Europe, where they’ve been served at holiday tables for friggin’ ages. Traditionally filled with sweet cheese or savory potatoes and fried to golden perfection, they’ve always been a crowd-pleaser. But I’ve given them a 21st-century upgrade: gluten-free crepes that are just as light and delicious as the originals, and fillings that are 100% plant-based.
Did you trip and fall into this gluten-free world by mistake? No worries—I’ve got regular vegan blintzes too. And if you’re feeling the Jewish breakfast vibe, vegan matzo brei and vegan matzo meal pancakes are just waiting to join the party. Oh, and don’t even get me started on this vegan cinnamon babka.
These aren’t just gluten-free blintzes; they’re better blintzes. Period. Now, grab your skillet and let’s rock these bad boyos out.
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🥰 Why you’ll adore this gluten-free vegan blintzes recipe
✅ Tested and Approved Worldwide: Like all my vegan recipes, this one was checked by a massive team of recipe testers, from beginners to pros, using a variety of local ingredients to make sure it turns out perfectly no matter where you’re cooking.
🧅 Sweet or Savory Filling: The kasha and fried onion filling is toasted to bring out a deep, nutty flavor, while the creamy sweet cheese filling tastes like it belongs at your great-grandmother’s Shabbat table. Vegan? Who’s asking?
⏰ Easy to Master: The batter comes together in minutes with just a whisk, a bowl, and a skillet—no fancy equipment or culinary degree required.
✊ Vegan AF & GF: Like all my vegan Jewish recipes, this one has no eggs, dairy, or wheat needed—which means no adorable critters are harmed, and no gluten-induced bellyaches that will make you scream and wave your fists at the sky either.
🫔 Ingredients for gluten-free blintzes
Gluten Free Flours
This recipe uses a dream team of gluten-free flours: oat flour, cassava flour, potato starch (or arrowroot), and white rice flour to create light, flexible crepes that won’t crack or crumble. Oat flour brings mild sweetness and structure, cassava flour gives the crepes their stretch and flexibility (no cracking here!), potato starch (or arrowroot) binds and keeps them tender, and white rice flour adds that golden, slightly crispy edge.
If you don’t have all of these on hand, you can substitute the whole mix with a gluten-free flour blend like the one from Bob’s Red Mill or King Arthur, and it will still work, just not with the same dialed-in texture.
Vegan Butter
Vegan butter brings the richness in this gluten free blintz recipe and helps brown the crepes to golden perfection. I’m partial to Earth Balance for its convenience (pre-measured sticks for the win), but if you’re on a budget, Trader Joe’s vegan butter does the trick. Got some time on your hands? My Vegan Dairy Crash Course shows you how to make your own from scratch.
If you don’t have vegan butter, a neutral high-heat oil like avocado or refined coconut oil are solid backups.
Kasha
Buckwheat groats, also known as kasha, are a nutrient-dense, gluten-free grain that gives the filling a nutty, robust flavor. Despite the name, buckwheat isn’t related to wheat at all and is naturally gluten-free. It’s the star of classic Eastern European dishes like kasha varnishkes, and it adds a satisfying heartiness to these blintzes.
Unsweetened Plant-Based Yogurt
This adds a tangy, creamy fermented vibe to the sweet dairy free filling, mimicking the flavor of traditional cheese. Unsweetened almond yogurt like Kite Hill works best in this gluten free cheese blintz, but any unsweetened variety will do. It’s one of my secrets for nailing that dairy-like flavor in my cultured vegan cream cheese, adding richness to vegan tikka masala, and bringing an authentic tang to yayla corbasi (Turkish yogurt soup).
Rice Vinegar
This adds a gentle acidity that balances the sweetness in the filling, giving it that authentic, dairy-like tang. I’m kinda obsessed with its mellow, clean dairy-ish flavor—it’s why I use it in my vegan nacho cheese, vegan mascarpone, and vegan ricotta. If you’re out of rice vinegar, apple cider vinegar totally works in place of it.
White Miso Paste
Adds saltiness and umami to the vegan cheese filling, making the sweet cheese blintzes more savory and complex. I love using it to add salinity while also boosting flavor—it’s that “I don’t know why this tastes so good, but it does” ingredient. If you haven’t tried cooking with miso yet, this is the perfect gateway recipe. And if you have some left over, it’s the secret to making vegan parmesan that has the perrrrfect flavor to grate over some vegan baked ziti.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯 Variations
Gluten-free Mushroom Blintzes
Sautéed lion’s mane mushrooms with garlic bring the meaty richness of Old World comfort food but, y’know, without the needless cruelty. It’s the same umami-packed flavor that makes my vegan fajitas irresistible. For a more classic Eastern European vibe, oyster mushrooms with shallots are the way to go. This combination shines in my vegan shawarma, too.
Vegan Blueberry Blintzes
Channeling the nostalgia of old-school New York, these blintzes are filled with a luscious thick blueberry sauce made from fresh blueberries, maple syrup, a touch of citrus zest, and just enough cornstarch to thicken. It’s the same style I grew up eating at Ratner’s, the legendary kosher spot on Manhattan’s Lower East Side. The smell alone transports me back to that bustling dining room with cranky waiters as old as Methuselah, onion rolls disappearing into old ladies’ purses (my Nana did that), and orders hilariously lost in translation.
📖 How to make gluten-free vegan blintzes
Nail these blintzes on your first try with the step-by-step photos and helpful tips below. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Oat My Gosh:
In a large bowl, combine the oat flour, cassava flour, potato starch, and white rice flour. Whisk in the plant-based milk, water, olive oil, maple syrup, and salt until the batter is smooth and lump-free. Let the mixture rest and thicken for 10 minutes.
Step Two
Pan Halen:
Heat a nonstick skillet or crepe pan over medium heat and lightly grease it with vegan butter or oil. Pour about ¼-⅓ cup of batter (depending on the size of the skillet) into the pan, swirling the pan to evenly coat the bottom in a thin layer.
✅ It's important not to use too much oil or butter on the surface of the pan. Just barely make it shiny. If there’s a considerable amount of oil, it can cause the crepe batter to move and break apart as you swirl it in the pan.
Step Three
Crepe It Real:
Cook for 2-3 minutes over medium heat until the edges start to lift and the bottom is golden brown. Flip and continue cooking for 30-60 seconds until fully set. Transfer to a plate and repeat with the remaining batter, adding more vegan butter or oil as needed.
Step Four
Caramel-ujah:
If making the kasha filling: heat the olive oil over medium heat in a frying pan. Add the chopped onions and cook for 10-12 minutes over medium heat, stirring occasionally, until the onions are deeply golden brown.
Step Five
Kashablanca:
Heat a separate pan over medium heat. After 90 seconds when the pan is hot add the minced garlic to the dry pan and cook for 30 seconds until fragrant. Stir in the kasha, salt, black pepper, and thyme. Toast for 1 minute, stirring frequently to avoid burning.
Add water and bring it to a boil. Reduce to a simmer, cover, and cook for 10-12 minutes over low heat until the liquid is absorbed and the kasha is tender. Remove from heat and let it rest for 5 minutes before fluffing with a fork.
Mix the caramelized onions into the cooked kasha.
Step Six
Soak-lahoma:
If making the sweet cheese filling: Place the raw cashews in a heatproof bowl and cover with boiling water. Let them soak for at least 20 minutes, then drain and rinse.
Step Seven
The Blend-lorian:
In a food processor, combine the firm tofu, soaked cashews, agave nectar, plant-based yogurt, rice vinegar, white miso paste, vanilla extract, and olive oil. Blend until mostly smooth, scraping down the sides as needed to ensure a creamy, but still slightly textured consistency (like pot cheese).
Step Eight
Blintz and Shout:
Spoon the kasha and fried onion filling or sweet cheese filling onto each crepe. Fold or roll the crepes as desired, then serve immediately with applesauce and vegan sour cream.
✅ For extra crispiness, you can pan-fry the filled blintzes in a little vegan butter over medium heat until golden brown on a couple of sides before serving. I am a sucker for making them this way, but you have to work carefully to make sure the blitzes don't open up or fall apart on you. Remember your gluten free blintzes are more fragile than regular ones.
💡 Serving Ideas
Soups that go awesome with blintzes include Ukrainian-style vegan borscht and Turkish lentil soup. If you aren’t gluten-free, a side of vegan matzo ball soup, or vegan chicken noodle soup might be just the thingy.
For dessert, keep the Jewish Holidays vibes going with vegan rugelach or a slice of vegan apple kugel. Or go all out with a rich slice of my easy vegan flourless chocolate cake. Because why the heck wouldn’t you?
👉 Top tips
- Rest the Batter: Let the batter chill for at least 10 minutes before cooking; this gives time for the particles of flour to hydrate and relax, resulting in crepes with better texture.
- If they tear: If one of your crepes rips when flipping prematurely, don’t panic. Just drizzle a tiny bit of batter into the crack while it cooks on the second side, and watch it magically heal itself.
- Don’t Overfill: Don't overstuff your blintzes; about 2-3 tablespoons of filling per crepe keeps them from bursting and makes rolling a breeze.
- Clean your Spatch: If better ends up sticking to the spatula, it will make it hard to flip the crepes without tearing them. So if that happens, either thoroughly clean the spatula between crepes, or switch out for another one to avoid the havoc.
🤷♀️ Recipe FAQs
Ah, the age-old curse of sticky crepes. Here’s the secret: a well-heated non-stick skillet and just the right amount of vegan butter or oil.
Make sure the pan is hot before pouring the batter. Lightly grease the pan with vegan butter or oil, and pour in just enough batter to cover the bottom very thinly. Allow the crepe to cook until the edges lift easily before flipping.
When the edges start to lift and curl away from the pan, you’re good to go. The top should look dry and set—no wet spots. If you poke it gently and no batter sticks to your finger, it’s ready to flip. Just don’t overcook the crepes, or they may crack when wrapping them around the filing.
❄️ Refrigeration:
Store leftover blintzes in an airtight container in the refrigerator for up to 3 days. Allow them to cool completely before refrigerating to prevent condensation from making them soggy. When ready to enjoy, follow the reheating instructions to warm them up.
🧊 Freezing:
Allow the blintzes to cool completely after cooking. Once cooled, place them on a parchment-lined baking sheet in a single layer and freeze until solid. Once frozen, transfer them to an airtight container or glass dish for storage. This method helps preserve their shape and texture.
🫠 Thawing:
To thaw frozen blintzes, place them in the refrigerator overnight, or if you're short on time, let them sit at room temperature for about an hour. This will allow them to thaw evenly without affecting the texture.
🔥 Stovetop Reheating:
For stovetop reheating, heat a non-stick skillet over medium heat. Add a small amount of vegan butter or oil to the pan, then place the blintzes in the skillet. Cook for 2-3 minutes on each side until they’re heated through and crispy on the outside. This method will help keep the crepes nice and crisp.
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Gluten-Free Vegan Blintzes
Equipment
- crepe pan (optional)
Ingredients
For the Gluten-Free Crepes:
- 1 cup oat flour
- ½ cup cassava flour
- ¼ cup potato starch or arrowroot
- 3 tablespoons white rice flour
- 1 ¾ cups unsweetened plant-based milk
- 4 teaspoons olive oil
- 4 teaspoons maple syrup
- ¼ teaspoon salt
- 2 tablespoons vegan butter or oil (for cooking the crepes)
Kasha & Fried Onion Filling:
- 2 garlic cloves minced
- ⅔ cup kasha toasted buckwheat groats
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- 1 ⅓ cup water
- 3 tablespoons olive oil
- 2 cups onion chopped
Sweet Cheese Filling:
- 1 cup raw cashews
- 14 oz firm tofu
- ⅓ cup agave nectar
- ½ cup unsweetened plant-based yogurt
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 tablespoon white miso paste
- ½ teaspoon vanilla extract
- 2 tablespoons olive oil
For Serving:
- Additional vegan butter if pan frying
- Applesauce
- Vegan sour cream
Instructions
- In a mixing bowl, whisk together the oat flour, cassava flour, potato starch, and white rice flour. Add the plant-based milk, olive oil, maple syrup, and salt. Whisk until smooth and no lumps remain. Let the batter rest for 10 minutes.
- Heat a nonstick skillet over medium heat and very lightly coat with vegan butter or oil. You are not looking for more than a just barely oiled pan surface here. Pour a small amount of batter into the skillet or crepe pan, swirling to spread it into a thin, even layer that reaches the edges of the pan. The exact amount of batter will depend on your pan, but for normal size blintzes this should be between ¼-⅓ cup.
- Cook until the edges lift slightly and the bottom is golden brown, 1-2 minutes. Flip and cook for another 30-60 seconds. Transfer to a plate and repeat with the remaining batter, adding more butter or oil as needed.
- For the kasha and fried onion filling, warm a pan over medium heat. After 90 seconds when the pan is hot, add the minced garlic to the dry pan and cook for 30 seconds until fragrant. Stir in the kasha, salt, black pepper, and thyme. Toast for 1 minute, stirring frequently. Pour in 1 ⅓ cups of water and bring to a boil. Reduce to a simmer, cover, and cook for 10-12 minutes, until the liquid is absorbed and the kasha is tender. Remove from heat and let rest for 5 minutes before fluffing with a fork.
- In a separate pan, heat the remaining olive oil over medium heat. Add the chopped onions and cook, stirring occasionally, until deeply golden brown, 15-20 minutes. Stir the caramelized onions into the cooked kasha.
- For the sweet cheese filling, pour boiling water over the cashews in a heat-proof bowl and let them soak for at least 20 minutes. Drain and rinse the cashews.
- Blend the tofu, drained cashews, agave nectar, plant-based yogurt, rice vinegar, white miso paste, vanilla extract, and salt in a food processor until completely smooth, scraping down the sides as needed.
- To assemble, fill each crepe with the desired amount of kasha and fried onion filling or sweet cheese filling. Fold or roll the crepes and serve immediately with apple sauce and vegan sour cream. Optionally you can pan fry the stuffed blintzes in vegan butter on a couple of sides before serving.
Notes
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Reshyll says
These are simply amazing!! The filling is creamy and full of flavor, definitely worth the try.
Colleen S says
I cannot wait to make these, I have NEVER seen a gluten-free blintz recipe before. I’ll be sure to update my review as soon as I’ve made them!