Vegan Latkes

This vegan potato pancake recipe is crispy on the outside and soft and supple on the inside. These crispy potato pancakes melt in your mouth. Served with vegan sour cream and unsweetened apple sauce, vegan latkes recipe are perfect for breakfast or dinner.

When I was a kid, my mom made latkes whenever she had extra mashed potatoes. So, when I made vegan mashed potatoes, it was natural for me to make vegan latkes. This vegan latke recipe is so easy that you'll eat crispy potato pancakes in minutes.

Jump to:

• What is Miso Paste?
• Vegan Mashed Potatoes
• Latkes Recipe Ingredients
• Latkes Recipe Substitutions
• How to Make Latkes
• Air Frying
• Baking
• What to Serve with Vegan Potato Pancakes
• Recipe FAQs
• Tips
• More Vegan Recipe to Try
• 📖 Recipe
• 💬 Reviews

Vegan latkes, also called vegan potato pancakes, are simple to make and perfect for breakfast or dinner. However, I chose to transform last night's mashed potatoes into tonight's vegan latkes dinner. 

Although some vegan latkes, or potato pancakes, are made with shredded potatoes, I prefer mashed potatoes as a base. Since I don't cook with oil, mashed potatoes create a dense base for the latkes, making a fluffier, softer potato latke. 

Even though I make a variety of vegan mashed potatoes, my favorite is made with potatoes, plant milk, and miso paste. I love miso paste because it creates a buttery, salty flavor when mashing the potatoes. 

What is Miso Paste?

As a fermented food, miso provides beneficial gut bacteria that help us stay healthy, vibrant, and happy; good gut health is linked to our overall mental and physical wellness.

In my opinion, miso is such an excellent ingredient simply because it adds immediate flavor to almost anything I make. Often, I use miso in sauces' s well, like dressing, but I figured why not roast my potatoes in it as well.

There are different varieties of miso:  

• White Miso (Shiro) is made from soybeans and rice and fermented for no longer than two months. Shiro (which means "white" in Japanese) is light in color and sweet to mildly salty. Shiro is great gateway miso, versatile, and provides a bit of oomph to salad dressings or sautéed vegetables.
• Another mild type that is fermented for slightly longer than white miso is yellow miso (Shinshu). Yellow miso is adaptable in a wide range of recipes, as well.
• If a recipe calls for dark miso, you'll want to use an aka or red miso. Russet in color, this type is made from a higher proportion of soybeans, is fermented for up to three years, and is saltier and more profound in flavor. Its full flavor is best used in hearty dishes like stews and tomato sauces. Use with caution - its flavor can overpower other ingredients.

Vegan Mashed Potatoes

For this vegan latke recipe, use leftover vegan mashed potatoes or make vegan mashed potatoes the recipe included.

If making the recipe with leftover mashed potatoes, skip the first three ingredients. Use 4 cups of prepared mashed potatoes.

Latkes Recipe Ingredients

• Baking Potatoes: I used white baking potatoes for the vegan mashed potatoes.
• White Miso Paste: White miso paste is used instead of vegan butter for the potatoes' creamy and savory taste.
• Unsweetened, Unflavored Plant Milk: I like oat milk because it is naturally creamy.
• White Onion: White onion is pungent in flavor; however, it sweetens when combined with garlic and shallot.
• Shallot: Shallots are sweeter than onions and much milder.
• Garlic: I prefer fresh garlic cloves whenever possible.
• Chickpea Flour: Chickpeas flour is made from ground chickpeas. It is naturally gluten-free, and it has a fine texture.
• Nutritional Yeast: Nutritional yeast adds a cheesy and savory flavor.
• Baking Powder: Baking powder makes the latkes light and fluffy.
• Salt: Adding a little salt to the recipe gives the lakes added flavor.
• Pepper: Fresh ground pepper is my preferred choice.
• Garlic Powder: Garlic powder, also known as ground garlic, is dehydrated garlic that has been pulverized and turned into a powder.
• Parsley: Parsley adds a freshness and bright flavor.
• Cayenne Pepper: A small amount of cayenne pepper gives the recipe added depth.
• Green Onions: Green onions are used as a garnish.
• Unsweetened Applesauce: Unsweetened apple sauce is traditionally served on the side with vegan latkes. Yet, this ingredient is optional.
• Vegan Sour Cream: I make my own vegan sour cream and serve it on the side with the vegan latke recipe, but this ingredient is also optional.

Latkes Recipe Substitutions

• Any potatoes or leftover mashed potatoes work for this recipe.
• Yellow miso paste substitutes white miso paste.
• Substitute any unsweetened, unflavored plant milk.
• Yellow onions replace white onions.
• If you don't have shallots, try using a small red onion.
• One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
• Use any type of four available. Or choose an alternative gluten-free flour such as almond flour or oat flour.
• Liquid aminos, miso paste, or Tamari substitute nutritional yeast in recipes.
• Choose store-bought vegan sour cream.
• Make applesauce instead of buying applesauce.

How to Make Latkes

• Peel and cut baking potatoes into equal-sized chunks.
• Place potatoes in a pot, and cover with water.
• Add a small amount of salt to the water.
• Bring to a boil
• Boil for 20 minutes, until potatoes are tender and can easily be pierced with a fork
• Drain potatoes
• Place potatoes in a bowl
• Add miso paste and milk.
• Using an electric mixer or immersion blender, blend until smooth
• Once the ingredients are added to the mashed potatoes, stir in the remaining ingredients, ensuring everything is combined. 
• Then, cover and place in the refrigerator for at least an hour to allow the ingredients to chill and stiffen. 

• Next, using a burger press or your hands, form equal-sized patties, pressing down and rounding into a burger shape. 

Air Frying

• Preheat the air-fryer to 400 degrees
• Add two or more potato latkes to the bottom of the air-fryer basket (I cooked 2 at a time)
• Cook for 20 minutes; turn the vegan potato pancakes over after 10 minutes.
• Keep a baking sheet and an oven preheated to 275 degrees to keep the potato lakes warm while cooking the remaining latkes. 

• Serve with Vegan Sour Cream, green onions, and apple sauce on the side for dipping. My husband, who loves sweets, likes potato latkes with maple syrup. 

Baking

The potato latkes can be baked if you don't have an air-fryer.

• Similar to the air-fryer, set the oven to 400 degrees. Baking, however, takes twice as long as air-frying. Yet, you can cook all the latkes at once using an oven. 
• Using parchment paper or a silicone mat on a baking sheet, bake the vegan latkes for 20 minutes and then flip, cooking the other side for an additional 20 minutes. 

Typically, latkes are made with canola or peanut oil. In short, latkes are generally consumed on Hanukkah to commemorate the miracle of the oil lasting eight days. The story of the Hanukkah event commemorates the rededication of the Holy Temple. 

What to Serve with Vegan Potato Pancakes

Since my vegan latkes are vegan and oil-free, my recipe is a little different.

As with most of my recipes, I make my vegan sour cream. Unfortunately, I have yet to find a store-bought version I enjoy, so I make my own. 

Recipe FAQs

Tips

• This is a great way to use leftover mashed potatoes. Or try using leftover mashed for shepherd's pie.
• If using leftover mashed potatoes, use 4 cups of prepared mashed potatoes.
• Use your favorite vegan mashed potato recipe and add the remaining ingredients.
• Serve latkes with green onions, vegan sour cream, and unsweetened applesauce.
• I buy individual servings of unsweetened applesauce for baking and this vegan latkes recipe.
• When ready to reheat, place in a 375-degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving.
• Freeze latkes uncooked by layering them with parchment paper between layers, but then you'll have to lay them out on separate baking sheets before baking. Place directly from the freezer into a hot preheated oven at 400ºF and bake for 10-14 minutes until hot and crispy.
• Latkes can be made ahead of time.
• Potato latkes will keep in the fridge for up to 2 days.

So, if you celebrate Hanukkah or enjoy potatoes, you will love vegan latkes for breakfast or dinner. Served with applesauce and vegan sour cream, vegan potato pancakes melt in your mouth. 

More Vegan Recipe to Try

If you love this vegan latke recipe, give us a 5-star review and comment below. We would love to hear from you!

📖 Recipe