Dairy-free Crab Rangoon

Crab rangoon for people who love them but can't have dairy... and can't afford real crab legs. All ingredients are easily found in supermarkets and the only special equipment required is a blender.

Makes 20 crab rangoons.

Ingredients:

• cashew cream cheese 
• 1/2 cup raw cashews 
• 1/2 lemon, juiced
• 1 tablespoon nutritional yeast
• a pinch of salt
• 2-3 tablespoons of coconut cream
• 3 imitation crab sticks
• 20 small wonton wrappers
• oil for frying

Directions:

1. First, you must do a couple of things several hours ahead of time. 
1. If you have a low power blender, soak your cashews at least 4 hours before cooking, if possible, soak overnight. If you have something powerful like aVitamix, you can do without soaking. 
2. Put a can of full fat coconut milk in the fridge. This will make the coconut fat separate from the milk and you can scoop it off the top. 
2. When it is time to cook, blend all of the cream cheese ingredients in a high speed blender until smooth. Taste the mixture and adjust the flavor if necessary. It should have a smooth, cheesy taste and none of the individual ingredients' flavor should stand out against the others. For instance, if the coconut flavor stands out, try adding a little more nutritional yeast and lemon. 
3. Chop the crab sticks into small bits and place in a bowl with the cheese and mix.
4. Fill the wonton wrappers with about 1 heaping teaspoon of filling each. Seal them however you like.
5. Heat your oil over medium high heat. To test if it is ready, place a wooden chopstick into the oil so it touches the bottom of the pan. If bubbles form and come up from the stick quickly, it's ready. 
6. Fry the wontons in batches of 4 or 5 at a time until light golden brown. If you crowd the pan, the oil temperature will drop too much. This is especially important if you wrapped them in the traditional way you see them in restaurants. If the oil isn't hot enough, they will begin to lose that shape, opening up slightly and letting out their filling.
7. Place the fried crab rangoons on a paper towel or baking rack to drain the excess oil.
8. Serve them while still hot with sweet and sour sauce.