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Vegan Crab Rangoons Recipe


  • 1/2-3/4 cup plant milk

  • 1 cup cashews

  • 1 pack of oyster mushrooms or 1 can of jackfruit

  • 1/4 cup Miyokos

  • 1/2 cup simple truth cream cheese

  • 1/2 cashews, raw

  • 1/4 cup plant milk

  • 1/4 tsp soy sauce 1/2 tsp sugar (optional)

  • 1/2 tsp garlic Old bay

  • 1 tbsp lime juice

  • Nutritional yeast

  • Salt

  • Seaweed flakes

  • Wonton wrappers

  • Oil for frying.


  1. Boil cashews for 15 minutes or until soft.

  2. While cashews are boiling saute your oyster mushrooms or jackfruit with seasonings. I used salt, pepper, garlic powder, old bay, and seafood flakes. Set aside.

  3. In a food processor add in milk, cashews, salt, nutritional yeast, and lime. Blend until smooth.

  4. In a medium mixing bowl add in cream cheeses, soy sauce, garlic, and seasonings. Mix everything together.

  5. Take wonton wrapper and add in a 1-2 tsp of the cream cheese filling and refer to video for folding instructions

  6. Fry until golden brown and enjoy! :)


  • Deep fryer works best for this recipe.

  • Pairs best with peanut sauce.

  • If you do not have access to any vegan cream cheeses you can use the cashew cream for this and it'll work fine, Keep the consistency thicker so it is not too runny.

  • Other crab substitutes such as hearts of palm, jackfruit, or artichoke hearts will work.

  • Do not over think it. Cooking is fun!!!

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