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Golden-brown vegan blintzes aren't some one size fits all, everyone-has-to-be-the-same, boring kind of affair! Nope. These are the custom-tailored suits of the brunch world. Stuff them with either, creamy sweet vegan cheese, berry filling, or my personal fave: kasha and fried onions. 100% plant-based, ridiculously delicious, and laughably easier to make than you ever imagined.
Recipe tips tailored to what matters most to you:
The crepes are wheat. Use my gluten-free blintzes instead.
Make either filling a day ahead and stash it in the fridge, then it's just crepes on the day. Finished blintzes freeze for up to 3 months.
The kasha and fried onion filling costs a fraction of the cashew one, and it's the more old-school option anyway. Buy your cashews from the bulk bin.
Skip the optional pan fry in vegan butter at the end, that's where a lot of the fat sneaks in. Swirl the crepes thin and you'll use less oil in the pan too.
Buckwheat groats are all kasha is, so check the Eastern European aisle. And if you're out of rice vinegar for the sweet filling, apple cider vinegar works.
Too much oil can cause crepe batter to slide and break apart. Use just enough to make the pan shiny, any more and your crepes might not hold together.
One of your crepes got ripped when flipping prematurely? Don't stress, just drizzle a tiny bit of batter into the crack while it cooks on the second side.
Don't overstuff your blintzes; about 2 tablespoons of filling per crepe keeps them from bursting and makes rolling a breeze.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Straight outta Eastern Europe, blintzes found their way to Jewish holiday tables, especially during Shavuot, when dairy dishes reign supreme. Traditionally, they're filled with sweet cheese or potatoes and fried to golden-brown perfection. But who needs dairy or the avoidable harm to cute baby cows when you've got tofu and cashews? Uh, not me.
And if you're all about that Jewish comfort food life, these blintzes are in great company alongside the sweet, cinnamony layers of Vegan Apple Kugel, the nostalgic casserole dish, or a fluffy slice of Vegan Babka. Craving more nostalgia? Vegan Matzo Meal Pancakes or crispy Vegan Matzo Brei will complete the throwback feast.
Ready to flip, fill, and roll? Let's get cooking, m'deary!
The plant based cheese filling comes together so fast. It's delicious and higher protein and overall nutrition content then the traditional farmers cheese filling and arguably more delicious!
Jump to:
🥰 Why you'll adore this vegan blintzes recipe
Tested and Approved Worldwide: Like all my vegan recipes, I shared this one with a team of hundreds of recipe testers from all over the world, each working with slightly different ingredients and skill levels, and people loved the actual heck out of it.
🔥 Foolproof Crepes Every Time: The combo of cornstarch and all-purpose white flour guarantees perfectly tender, flexible crepes that won't rip, tear, or give you any attitude when you roll them up. Plus- I've included some tips on how to deal with a little tear should one miraculously happen to ya.
✊ Vegan AF: Like all of my vegan Jewish recipes, this one has no eggs, no dairy, no honey, and definitely no harm to any adorable critters, winged or otherwise.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🫔 Ingredients for Vegan Blintzes
Vegan Butter
Vegan butter gives these crepes their rich flavor and helps them brown to golden perfection. I'm a sucker for Earth Balance for convenience (pre-measured sticks = less math), but Trader Joe's vegan butter works great if you're on a budget. You can even make your own from scratch-I cover that in my Vegan Dairy Crash Course.
No vegan butter? No problem. You can totes rock these out with any ol' neutral high-heat oil like avocado or refined coconut oil.
Kasha
Kasha, or toasted buckwheat groats, is a gluten-free grain with a deep, nutty flavor that gives these blintzes a hearty, satisfying filling. It happens to be one of the few grains that is a complete protein, in case that sorta thing matters to ya. It's a staple in Eastern European dishes like kasha varnishkes, adding an old-world heartiness to these modern vegan crepes.
Unsweetened Plant-Based Yogurt
This stuff brings that tangy, creamy magic to the sweet cheese filling-with no dairy. I usually use coconut or almond yogurt, but any unsweetened variety will work.
Pro tip: unsweetened vegan yogurt is also how I nail that dairy-like flavor in my cultured vegan cream cheese, hyper-rich creaminess in the vegan tikka masala, and legit tang in yayla corbasi (Turkish yogurt soup).
Rice Vinegar
A splash of rice vinegar adds just the right amount of tang to the sweet cheese blintzes, giving it that "is this really dairy-free?" vibe. I'm obsessed with its mellow, clean flavor-it's like the secret weapon in my vegan nacho cheese, vegan mascarpone, and vegan ricotta cheese.
No rice vinegar on hand? Apple cider vinegar works just fine too for the cheesey blintze filling.
White Miso Paste
This is the secret that takes the sweet cheese filling from good to "how-did-I-eat-that-much" delicious. Just a couple of tablespoonfuls adds so much more dimension than using boring ol' salt, and that makes the flavors pop like whoa. Left with some extra after making this? Use it to make vegan parmesan so legit, you'll question if you accidentally picked it up in the dairy aisle.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Vegan Mushroom Blintzes
Sautéed lion's mane mushrooms with garlic can make for a wildy steak-like filling for your blinzes. It's the same umami-packed goodness that makes my vegan fajitas a hit. Or use sautéed oyster mushrooms with shallots. I use this same combo for the BOMB-est vegan shawarma in the gosh darned galaxy.
Vegan blueberry blintzes
Blintzes bursting with nostalgia-and a luscious blueberry sauce made from fresh blueberries, maple syrup, a hint of lemon zest, and just enough cornstarch to get that perfect jammy texture. It's the filling that I grew up eating at Ratner's, the iconic kosher joint on Manhattan's Lower East Side. Every time I make these, my senses get transported back to that bustling dining room, surrounded by cranky waiters with side towels tucked under their armpits and orders getting hilariously lost in translation. Proper old-school New York.
Gluten-Free Blintzes
Hate gluten with all of your heart and soul? Check out my gluten-free vegan blintzes recipe and tell wheat to take a long walk off a short pier... and don't bother leaving a note.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make Vegan Blintzes
Ready to roll up the best vegan blintzes of your life? Just follow these step-by-step photos and tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Crepe Expectations:
In a large bowl, whisk together the unsweetened plant-based milk and apple cider vinegar, and let it sit for 5 minutes. Add the olive oil and sugar, then mix until well combined.
In a separate bowl, mix the all-purpose flour, cornstarch, and sea salt. Gradually add the dry mixture to the wet ingredients, whisking until smooth. Let the batter rest for 10 minutes.
Step Two
Crepe Diem:
Heat a nonstick skillet over medium heat and lightly grease it with vegan butter or oil. Pour a small amount of batter into the skillet, swirling it to form a thin, even layer. Cook for 1-2 minutes over medium heat until the edges of the crêpe start to lift and the bottom is golden brown.
Use just enough oil to make the pan shiny. Excess oil can cause the poured batter to shift and break when swirling.
Step Three
Crepe-at Offender:
Flip the crepe by gently lifting the edge of the crepe with a wide spatula, then continue cooking for 30-60 seconds until it turns light brown on the other side. Transfer to a plate and repeat with the remaining batter, adding more butter or oil as needed between crepes.
Make sure not to over-cook the crepes. If they dry out too much they will probably crack when you wrap them around the filling.
Stack the finished crepes directly on top of one another on the plate. Their combined warmth kinda steams them all, making them even more pliable and easy to fill.
Step Four
Rings of Sauté-rn:
In a separate pan, heat the olive oil over medium heat. After 90 seconds when the oil is hot add the chopped onions and cook for 10-12 minutes over medium heat, stirring occasionally, until the onions are deeply golden brown.
Step Five
Kasha in the Rye:
Heat a seprate dry 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, then add 1 ⅓ cups of water and bring 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
Utsnay Otay OuYay:
Sweet Cheese Filling: Pour boiling water over the raw cashews in a heatproof bowl and let them soak for at least 20 minutes. Drain and rinse the cashews and rinse under cold running water.
Step Seven
Whirl'd Domination:
In a food processor, blend the firm tofu, drained cashews, agave nectar, plant-based yogurt, rice vinegar, white miso paste, vanilla extract, and salt until mostly smooth, scraping down the sides as needed to nail a pot cheese-like texture.
Step Eight
That's a Wrap!
To Assemble: Fill each cooked crepe with the desired amount of kasha and fried onion filling or sweet cheese mixture. Fold or roll the browned blintzes, and serve immediately with applesauce and vegan sour cream.
If you prefer (as I usually do), you can pan-fry the stuffed blintzes in vegan butter, starting with the seam side down to seal them, then rotating to get extra crispy edges all around. Just be careful that they don't unravel as you carefully pan fry them.
Don't over-stuff your blintzes or it will be harder to securely wrap them. This is extra important if you are going to pan fry them too.
💡 Serving Ideas
This vegan blintz recipe is perfect for brunch, a holiday spread, or just because you're in the mood for some classic Jewish nostalgia goodness.
Blintzes rule (mayyyybe as much as vegan knishes do) as a companion to soup. Rock 'em with a bowl of warm vegan borscht, vegan chicken soup, or vegan matzo ball soup.
Serving these on a holiday? Serve the blintzes with a side of vegan cholent and kishke on Shabbat. Rock em with tzimmes and round challah for Rosh Hashannah, or for Hanukkah with vegan latkes, vegan sweet potato latkes, or zucchini latkes, of course.
If you're looking for a festive dessert spread, follow the meal up with vegan rugelach, vegan hamantaschen, vegan sufganiyot, vegan flourless chocolate cake and a bowl of fresh fruit-unbeatable for Jewish holidays like Shavuot or Hanukkah. (Calories don't count on holidays, right?)
👉 Top tips
- Oil's Well That Ends Well: Too much oil on the pan can cause crepe batter to slide and break apart. Use just enough to make the pan shiny-any more, and your crepes might not hold together.
- If they tear: One of your crepes got ripped when flipping prematurely? Don't stress, just drizzle a tiny bit of batter into the crack while it cooks on the second side and it will heal back up.
- Don't Overfill: Don't overstuff your blintzes; about 2 tablespoons of filling per crepe keeps them from bursting and makes rolling a breeze.
- Clean your spatula: If better ends up sticking to the spatual, 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
Absolutely! If gluten is your arch-nemesis, I've got you covered. Check out my gluten-free vegan blintzes recipe for crepes that are just as golden and delicious but 100% gluten-free. Same dreamy fillings, zero gluten-induced drama.
Yes, preparing the fillings ahead of time can streamline the cooking process. Both sweet and savory fillings can be made a day in advance and stored in airtight containers in the refrigerator. When you're ready to assemble the blintzes, gently reheat the fillings on the stovetop or microwave to bring them to room temperature or slightly warm for easier spreading and rolling.
❄️ Refrigeration:
Store leftover blintzes in an airtight container and place them in the refrigerator for up to three days. If they are already filled, layer them with parchment paper to prevent sticking. Make sure they are completely cooled before storing to maintain their texture.
🥶 Freezing:
To freeze, arrange the blintzes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a reusable container or wrap them individually in parchment paper to prevent them from sticking together. Blintzes can be frozen for up to three months without losing quality.
🌬 Thawing:
When ready to eat, transfer the blintzes from the freezer to the refrigerator and let them thaw overnight. If you're in a hurry, you can also let them sit at room temperature for about two hours. Avoid microwaving them directly from frozen, as this may make them soggy.
🔥 Stovetop Reheating:
Heat a nonstick skillet over medium heat and lightly grease it with vegan butter or oil. Place the blintzes in the skillet and cook for two to three minutes on each side until heated through and crispy on the outside.You can also cover the pan and add a tablespoon of water as they reheat, so that the filling gets warmed by the hot steam.
✌️ You'll love these vegan Jewish recipes too
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Vegan Blintzes Recipe (Sweet Cheese or Savory)
Equipment
- crepe pan (optional)
Ingredients
For the Crepes:
- 1 ¾ cups unsweetened plant-based milk
- ½ teaspoon apple cider vinegar
- ¼ cup olive oil
- 1½ teaspoons sugar
- 1 ¼ cup all-purpose flour
- 3 tablespoons cornstarch
- 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 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:
- 14 oz Firm Tofu
- 1 cup raw cashews
- ⅓ cup agave nectar
- ½ cup unsweetened plant-based yogurt
- 1 tablespoon rice vinegar
- 2 tablespoons miso paste
- ½ teaspoon vanilla extract
- 2 tablespoons olive oil
Instructions
- For the crepes, whisk together the plant-based milk and apple cider vinegar in a mixing bowl. Let sit for 5 minutes. Add the olive oil and sugar, then whisk to combine. In a separate bowl, whisk the all-purpose flour, cornstarch, and sea salt. Gradually add the dry ingredients to the wet ingredients, whisking until smooth. Let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat and lightly coat with vegan butter or oil. Pour a small amount of batter into the skillet, swirling to spread it into a thin, even layer. 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, heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic 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 2 tablespoons of 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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Peg Nemoff says
I made these with the sweet cheese filling, and they were FABULOUS! That filling rocked my world. I just have 2 questions. I got 6 blintzes out of the mix and enough cheese filling to bake 2 dozen more of these wonderful creations. I used a cast iron skillet to make them. Perhaps I used too much of the dough for each blintz. Would a different type of pan have worked better? The taste was spot on. They were delicious. I would love to hear back from anyone about my questions.
Thank you.
Adam Sobel says
I like to use a crepe pan, but either should work as long as you can get the batter to spread thinly enough. I've done it many times in just a regular cast iron skillet. Think I need to scale back the cheese fillig? Did you make BOTH fillings, and that's why you have lots left over?
Beth says
This looks delicious, Adam! Unfortunately, I'm allergic to many kinds of nuts, including cashews.
Would you be open to testing this recipe and some of your other cashews-for-cheese recipes with sunflower seeds? I've read that they're more environmentally friendly too.
Adam Sobel says
Hey Beth! I think pine nuts might be a delicious alternative to cashews in this recipe. By all means, use sunflower seeds if that's more your vibe. Just keep in mind it will darken the cheese a bit, but still probably be yummy. Still, you will want to soak 'em so they break down reasonably well enough.
Dan Rothman says
The plant based cheese filling comes together so fast. It’s delicious and higher protein and overall nutrition content then the traditional farmers cheese filling and arguably more delicious!
Adam Sobel says
So psyched you loved this one, Dan!