APPLE BEET LATKES with vegan sour cream | recipe

And, we're back. As I think is evident, this recipe was developed in the winter, proceeding a certain latke-appropriate holiday, but these are just too good to scrap and I never need an excuse to eat latkes. I love them. Fry them up, bake them, or dehydrate them? I don't know. Whatever floats your boat and makes you feel good about eating em. 



1 apple, skinned and cut around the core

2 medium beets, skinned

2 yukon or russet potatoes, skinned

1 small onion

2 tbs flour or a gluten free substitute (can also be omitted entirely.)



cashew sour creme

1 cup raw cashews, soaked

2 tsp lemon jice

1 tsp salt

1/2 tsp mustard powder

1/2 water or unsweetened non-dairy milk


  1. In a food processor or with a cheese grater, shred your apple, beets, potatoes and onion.

  2. Transfer to a large bowl and toss with flour, salt and pepper. 

  3. Heat a medium pan with about 2 tbs oil or use a good non-stick pan and omit the oil all together. Pan fry about 3-4 latkes at a time for about 5 minutes on each side.

  4. Allow to cool on baking rack or over paper towels. 

  5. Prepare the cashew sour cream by combining in a high powered blender until smooth.