Vegan Crab Cakes with Creamy Dill Tartar Sauce and Cashew Parmesan - Uprise Foods

Ingredients

• 1 can of chickpeas drained (Pat to dry)  
• 1 can of artichoke hearts drained (Pat to dry) 
• 2 tbsp vegan mayo  
• 3/4 cup panko crumbs 
• 3 tbsp NOOCH IT! Cashew Parmesan
• 2 tbsp fresh dill chopped  
• 1 tbsp seaweed thinly chopped (optional) 
• 1/2 tsp garlic powder  
• 1/2 tsp salt or to taste  
• Oil of choice for pan frying 
• Sprinkle with flaked salt (optional) 
• 1 tsp dijon mustard
• 1/3 cup vegan mayo 
• 1 tbsp lemon juice 
• 1 tbsp finely chopped pickles
• 2 tsp fresh dill chopped