1 large russet potato, peeled and grated (2 cups)
¼ tsp. minced yellow onion
¼ cup plus 1 Tbsp. white spelt flour
1 Tbsp. ground flaxseeds mixed with 3 tablespoons water
¾ tsp. sea salt
A pinch of crushed red pepper flakes (optional)
¼ tsp. paprika (optional; try smoked)
Cashew Sage Cream Sauce:
1 cup raw cashews (soaked for 30-60 minutes in hot water, then drained)
3 garlic cloves
15 fresh sage leaves or 2 Tbps. dried
1/4 tsp. sea salt
1 cup water, or more if needed
Instructions for the sauce:
Blend all ingredients in a blender until smooth. Add water until the sauce reaches the consistency of a thick mayonnaise. It will make about 2 cups. (Add more cashews if sauce gets too thin, more water if too thick.)
Instructions for the latkes:
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place all the ingredients in a large bowl and mix well. You can speed this process up by using the grater attachment on a food processor for the potatoes.
Scoop about ¼ cup of the mixture for each latke onto the prepared baking sheet. Flatten to about ¼ inch thick.
Bake for 8 minutes, then flip the pancakes and bake until golden brown, about 8 minutes, before serving.