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Vegan Blintzes

Vegan Blintzes Related:   breakfast & brunch, desserts & sweets, kid-friendly, Shavuot, vegan, vegetarian, Yom Kippur

Prep time: 15 minutes + 2 hours refrigeration

Cook time: 15 minutes

Yield: 2–4 servings

Blintzes are a Jewish favorite, especially for Shavuot, but when it comes to adopting a vegan diet, they’re usually among the first dish to go. Not anymore with this plant-based version! Batter recipe adapted from All Recipes and filling adapted from Tori Avey.


  • Blintzes
  • ¼ cup vegan butter, melted
  • ¾ cup soymilk
  • ½ cup water
  • 1 tablespoon sugar
  • 1 cup bleached flour
  • ¼ teaspoon salt
  • ¼ teaspoon vanilla
  • Filling
  • 1–1¼ cup soft tofu, fully drained
  • 1 tablespoon ground flaxseed
  • 2½ tablespoons lukewarm water
  • 8 ounces vegan cream cheese
  • ¼ cup sugar
  • 2 teaspoons lemon juice
  • ¼ teaspoon vanilla
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • To fry: ¼ cup vegan butter


  • Blintzes: Mix all ingredients together (or blend in a blender), and refrigerate for 2 hours.
  • Filling: Drain tofu well by placing in a colander with a towel over it and a heavy weight on top, such as a tea kettle or canned beans. Drain for at least 30 minutes. Combine flaxseed and water, mixing well to make a “flax egg,” and let sit for 15 minutes until thick and gelatinous. Combine tofu, flax egg and all other ingredients in a blender or food processor, and blend until smooth.
  • To assemble: Heat a small skillet over medium heat. Add a tablespoon of vegan butter for each crepe. Pour approximately ¼ cup batter into the pan. Cook until lightly browned, 2 to 3 minutes, and then flip over for another minute or so. To fill, either drop a tablespoon of filling on the crepe in the pan, carefully fold the edges and cook, or remove from pan, cool slightly, add 1 tablespoon filling and then fold crepe in half or roll and tuck ends in.

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