Sweet Potato Cauliflower Cakes with Dairy-Free Cashew Sour Cream
Prep time
Cook time
Total time
Sweet and savory vegetable patties bound together with ground flaxseed and pan-fried in coconut oil. Vegan, gluten-free, and dairy-free. Pure veggie delight!
Recipe type: Appetizer, First Course
Cuisine: American
Serves: 4-5 servings
  • 1 cup raw cashews
  • 1 tablespoon orange juice, preferably fresh squeezed
  • 1 tablespoon lemon juice, preferably fresh squeezed
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon salt
  • 5 tablespoons (2½ ounces) water
  • 1 large or 2 medium sweet potatoes - total weight 1 lb.
  • 16-ounce bag of frozen cauliflower florets
  • 2 tablespoons ground flaxseed
  • 1 teaspoon herbs de provence or other savory seasoning
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 1½ tablespoons coconut oil
  • Fresh parsley and lemon zest for garnish
  1. First make the Dairy-Free Cashew Sour Cream. Boil 2 cups of water and soak the cashews in the hot water for 10 minutes. Drain and add to a blender along with the remaining ingredients. Process until you have a smooth, thick, cream.
  2. Preheat oven to 400 degrees. Prick the sweet potatoes all over with the tines of a fork and wrap tightly in aluminum foil. Place on a baking sheet and bake on the bottom rack of the oven for 1 hour or until they can be easily pierced with a toothpick through the foil. (This could take anywhere from 45 minutes to 1½ hours depending on the size and thickness of the sweet potato. Start testing after 45 minutes.) Once the sweet potatoes are cool enough to handle remove the aluminum foil and cut away the skin.
  3. Place the frozen cauliflower in a ceramic, flat bottom, covered casserole dish and microwave on high for 12 minutes.
  4. Add the sweet potatoes, ground flaxseed, herbs de provence, salt, and pepper to the still hot cauliflower, and using a potato masher, mash all the ingredients together. (The mixture will be slightly lumpy but everything should be well mixed.). Set aside for 15 minutes to cool.
  5. Once the mixture is cool enough to handle, preheat a nonstick skillet over medium high heat along with a heaping teaspoon of coconut oil. Using a 1½ ounce ice cream scoop form the mixture into small patties about 2¼ - 2½ inches in diameter and cook them, in batches, for 5 minutes per side until gold brown, adding more coconut oil with each new batch.
  6. Serve with Diary-Free Cashew Sour Cream and garnish with parsley and lemon zest if desired.
You’ll only need about ⅓ of the Dairy-Free Cashew Sour Cream for this recipe so you’ll have some left over.
Dairy-Free Cashew Sour Cream adapted from Eating Clean by Aim Valpone (moo-free Cashew Sour Cream).
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/sweet-potato-cauliflower-cakes-with-dairy-free-cashew-sour-cream/