Carrot Pancakes with Cashew Cream Cheese

This Carrot Pancake recipe with Cashew Cream Cheese is a savory inspiration for your Sunday brunch or Easter celebrations.

This recipe serves 2 people, but you can always double the quantity and make them for the whole family! If you want to make the Cashew Cream Cheese, you'll have to prepare it a day in advance. Check details below:


Serving: 6 small pancakes
Course: Breakfast/Brunch
Cuisine: Vegan
Level: Medium


PART 1: Carrot Pancakes


  • 2 cups Whole Wheat Flour
  • 2 cups Shredded Carrots
  • 2 tbsp Olive Oil
  • 2 tsp Baking Powder
  • 1/2 cup Fresh Water
  • Pinch Turmeric
  • Salt to Taste
  • Fresh Herbs (optional)


  1. Combine all ingredients in a bowl and mix with a spoon until you have a well-combined mixture.
  2. Heat a sprinkle of olive oil in a non-stick frying pan over medium-high heat. Scoop about 3-4 tablespoons for each pancake. Cook until pancakes are firm, about 3 minutes per side. Transfer to paper towel to drain. Repeat to make the other pancakes, adding more oil to the pan if needed.
  3. Serve warm with the Cashew Cream Cheese (recipe below) or any other creamy savory toppings that you like.

PART 2: Cashew Cream Cheese


  • 2 Cups Natural Cashew Nuts (pre-soaked for 1 hour)
  • 1 ½ Cups Fresh Water
  • 2 tbsp Olive Oil
  • Salt to Taste


  1. Using a blender, mix all ingredients together until you have a smooth paste.
  2. Pour the mixture into a mason jar and cover it. Let it sit at room temperature for 24 hours.
  3. Once it is fermented and creamy, you can store it in the fridge

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