Vegan Crab Cakes with Creamy Dill Tartar Sauce and Cashew Parmesan
Crispy vegan crab cakes made with chickpeas, artichokes & NOOCH IT! Cashew Parmesan. Flaky, savory, and perfect with homemade vegan tartar sauce.
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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
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