This vegan version of the Passover staple uses ground flax seeds to replace the eggs traditionally used in matzah brei. Ours is served with a decadent cardamom scented sweet vegan crème, using soaked raw cashews for the base.
Prepare the Cashew Crème
- Place the cashews in a bowl with ample water to cover. Allow to sit for 30 minutes up to a few hours. Drain, and rinse well.
- Transfer to a blender with the remaining ingredients including the ¾ cup water and blend until creamy. Add more water if necessary to reach desired creaminess. While the cashews are soaking, prepare the matzah brei.
Prepare the Matzah Brei
- Place the flax seeds, water, cinnamon, and cardamom in a small bowl and whisk well. Allow to sit for 10 minutes, stirring occasionally.
- Run the matzah under warm water until just soft. Be careful not to over soak. Crumble into a bowl into small pieces (¼ to ½ inch is ok). Add the sugar and pinch of salt, and mix well
- Place a large sauté pan over medium high heat. Add the oil. Transfer the matzah mixture evenly to the pan. Allow to cook for 5 minutes, stirring frequently.
- Add the the soaked flax seed mixture and mix well so that it is evenly dispersed through the matzah. Flatten with a spatula so that one large ‘pancake’ is formed, approximately ¼ inch thick.
- Allow to cook for 3 minutes.
- Using a spatula, divide the pancake into four equal pieces, flip each piece and cook for 5 minutes, or until it starts to brown. Be careful not to burn. Flip once again and cook for an additional 2 minutes.
- Top with cashew crème, fresh berries and garnish with a mint leaf. You can also create a double-layered matzah brei and place cashew crème between the two layers (see photo).