Simply delicious Russian-style pancakes. A labour of love, but well worth the time.

  • Serves: 24 people
  • Prep time: 75 minutes
  • Cooking time: 10 minutes
    • Greek
    • Dairy Free
    • Vegetarian
    • Vegan

    Spiced Vegan Blini with Cucumber

    Recipe Information

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    205g Plain Flour

    1 heaped tsp Yeast

    200ml Soya Diary Alternative

    3 tbsp Aquafaba (liquid from a tin of chickpeas)

    Pinch Salt

    1 tbsp Coconut Oil, for frying

    For the topping:

    1 Cucumber, finely chopped

    6 tbsp Coconut Cream (from a can of full fat coconut milk)

    2 tbsp Red Onion, finely chopped

    ½ pack of Pre Cut Parsley

    Pinch Salt

    1 tbsp Lemon Zest


    Gently heat the soya milk until warm (not boiling).

    Place the flour, salt and yeast in a bowl.

    Slowly add the soya dairy alternative, stirring continuously.

    Whisk in the aquafaba, cover and leave for 1 hour.

    Heat the coconut oil in a pan.

    Add the batter a tablespoon at a time, flipping after 30-60 seconds, until you have 24 blinis.

    Combine the coconut cream, cucumber, onion and salt in a bowl.

    Divide the mixture between the blinis and top with parsley and lemon zest.

    Keep the blinis refrigerated until serving.