I had some vegan cream cheese at my disposal that I wanted to turn into something delicious. Then it hit me - make cheese blintzes with a strawberry twist. The filling is easy – it’s vegan ricotta with a sweet side. All you have to do is mix tofu with cream cheese and add some sugar, salt and lemon juice. The strawberry cream cheese gave it the slightest pink tinge and it was sweet but not too sweet. Yum!
Strawberry Cheese Blintzes With Strawberry Basil Compote [Vegan, Gluten-Free]
- 1 block extra-firm tofu, pressed and drained
- 8 oz. vegan strawberry flavored cream cheese
- ¼ cup sugar
- ¼ tsp. kosher salt
- Zest and juice of ½ fresh lemon
- 2 Tbs. ground flaxseed + 1/3 cup warm water
- 2 cups gluten-free baking flour
- 3 Tbs. sugar
- 1 tsp. baking powder
- ¼ tsp. kosher salt
- 2 ½ cups coconut milk (the beverage, not canned)
- 2 Tbs. vegan butter or oil
- 1 tsp. vinegar
- 1 tsp. vanilla
- Cooking spray
- Vegetable oil, for frying
- 2 pints fresh strawberries, diced
- 2 Tbs. fresh orange juice
- 2 Tbs. fresh lemon juice
- ¼ cup sugar
- ½ tsp. dried basil
- A pinch of kosher salt
- 1 Tbs. arrowroot (optional)
- In a bowl, crumble up the tofu with your fingers. Add the cream cheese, sugar, salt and lemon zest and juice. Mix well and taste for seasoning adjustments. Cover the bowl and keep in the fridge until ready to use.
- In a mug, mix the flaxseed and water. Let sit for 10 minutes until thickened. In a large bowl, mix the flour, sugar, baking powder and salt. In a smaller bowl, combine the milk, butter, vinegar and vanilla. It will curdle a bit from the vinegar. Add the wet ingredients to the dry and whisk until smooth. Add in the flax gel and whisk again until smooth. The batter should be somewhat thin, like pancake batter but a bit thinner. Set aside for at least half an hour.
- When you are ready to make the crepes, prepare enough pieces of parchment paper to place between the crepes. Heat a non-stick 8” skillet over medium heat. Spray with cooking spray and pour about ¼ cup of the batter in the center of the skillet and swirl it around until it covers the pan. Cover the pan and let the crepe cook for 3 minutes or until the edges brown and you can lift it off the pan with a spatula. You are only going to cook one side of the crepe; the other side will get cooked when you fry the blintzes. Transfer the crepe to a plate lined with a piece of parchment paper. Cover the crepe with another piece of parchment paper. Repeat until you have used all the batter. Set the crepes aside until you are ready to fill them.
- Combine the strawberries, juice, sugar, herbs and salt in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes. The compote will thicken, especially after it cools. If you want it thicker, add the arrowroot powder and stir until dissolved.
- Take one crepe and lay it on a work surface, cooked side facing you. Add about ¼ cup of the cheese filling to the lower third of the crepe. Fold up the bottom edge of the crepe over the cheese. Then fold the sides of the crepe in. Roll up the crepe like you would a burrito until it looks like an envelope. Lay the blintz on a baking sheet or plate, seam side down. Repeat until you have made all the blintzes.
- Heat the oil in a non-stick pan over medium-high heat. Fry the blintzes, about 2 or 3 at a time depending on the size of your pan, until they are slightly browned and crisp on the outside. Flip them carefully and fry the other side. Transfer to a paper towel lined plate. Continue until all the blintzes are fried. Serve warm or room temperature with strawberry compote.