Dairy Free Nalysnyky

The thing I missed the most about going dairy free years ago was eating nalysnyky at every holiday. These are ukrainian crepes, stuffed with cottage cheese and baked in cream and dill. Delightful, but definitely dairy-full. Over the past couple years I’ve been testing out dairy-free versions on my family and this year I think I’ve finally nailed it. I can’t tell the difference between this one and the original.

Cashew Cream

½ c. raw cashews
¾ c. water
2 tsp. oil
pinch of salt

Soak cashews in hot water for 30 mins. Drain and add to a high-powered blender with water, oil and salt. Blend on high for 2-3 mins.

Crepes

2 eggs
3 Tbsp. water
¼ c. DF milk
¼ tsp. salt
½ c. flour

Beat eggs until light. Mix in milk and water. Add flour and salt and beat until smooth. The batter will be thin.

Grab a non-stick or well-seasoned pan. Heat a Tbsp of oil in the pan on low heat. Pour a ¼ c. of batter into pan. Tilt the pan around so that the batter coats the surface, or use a wood crepe spreader to make the crepe larger and thinner. Cook until the top has set and the bottom is light brown (1-2 minutes). Run a spatula around the edge of the pan to loosen the crepe, flip and cook other side for about a min. Repeat until you’re out of batter (about 7 crepes) and set aside.

Filling

8oz (227g) firm tofu
½ c. DF yogurt (unsweetened)
¼ tsp. salt
¼ tsp. onion powder
¼ tsp. black pepper
1 tsp. nutritional yeast
1 ½ tsp. white vinegar
2 Tbsp. cashew cream
2 egg yolks
1 Tbsp. chopped fresh dill

Drain tofu then crumble into a bowl. Stir in the remaining ingredients.

Spread filling onto crepes and roll (like an enchilada). Place in a dish and pour remaining cashew cream (1 c.) over top. Sprinkle with an additional Tbsp. of fresh dill. Cover and bake at 350’F for 20-25 mins until bubbly and heated through.