- 1 cup raw cashews, soaked in water 4-8 hours, rinsed and drained
- ¼ cup unflavored soy or almond milk
- 2 garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons sriracha sauce, or to taste
- Salt, to taste
- 2 (15 ounce or 400 gram) cans cans artichoke hearts, drained and rinsed
- 2 celery stalks, chopped
- 2 cups panko breadcrumbs, divided
- ¼ cup whole wheat flour
- 2 garlic cloves minced
- 2 tablespoons chopped fresh chives
- 2 tablespoons vegan Worcestershire sauce
- ½ teaspoon Old Bay Seasoning
- ½ teaspoon salt, or to taste
- ¼ cup canola oil, or as needed, for frying
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Place all ingredients into food processor bowl and blend until smooth, stopping to scrape down sides of bowl as needed. Season with salt to taste.
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Place artichoke hearts, celery, 1 cup panko, flour, garlic, chives, Worcestershire sauce, Old Bay Seasoning, and salt into the bowl of a food processor fitted with an s-blade.
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Pulse the machine until the artichokes are finely chopped and ingredients are well-mixed, stopping to scrape down sides of bowl as needed. Keep the texture chunky and avoid overblending.
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Place the remaining cup of panko breadcrumbs into a small bowl.
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Line a plate with a few paper towels.
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Generously coat the bottom of a medium skillet with oil and place over medium heat.
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When the oil is hot, scoop up a bit (about ⅓ cup or 1/12 of the total batch) of the artichoke mixture and shape it into a 3-inch patty.
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Gently transfer the patty to the bowl filled with panko breadcrumbs and coat both sides.
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Carefully place the patty into skillet.
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Repeat the process of forming, coating and cooking another two or three patties (as many as you can fit into the skillet without overcrowding).
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Gently flip the patties, one at a time as they begin to brown, cooking them about 3 or 4 minutes on each side.
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Carefully remove the patties from the skillet as they are done, and transfer them to the paper towel-lined plate.
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Repeat until all of the artichoke mixture has been used, making a total of about 12 patties, and adding oil to the skillet between batches as needed.
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Serve the vegan crab cakes immediately with the aioli on the side.
If you don't have time to soak your cashews, boiling for 20-25 minutes will work in a pinch.