From My Bowl

For the Potato Pancakes:
1 First, prepare your Flax "eggs" by mixing 2 tbsp of Ground Flax with Water in a small bowl. Set Aside.
2 Second, rinse and Peel your Potatoes, then grate them using either a hand grater or in your food processor, if you have one. Squeeze the liquid out of your shredded potatoes, then place them in a colander or strainer and let drain for a few minutes.
3 In the meantime, finely chop the Green Onions. Separate the whiter "onion" portion from the thinner, more flimsy green portions.
4 In a large bowl, add the white portion of the Green Onions, Flax Eggs, Nutritional Yeast, Salt, and Flour. Stir well, then fold in the grated and drained Potatoes. Mix until everything is well incorporated.
5 Heat a nonstick pan or griddle to medium-low. Add 1/2 cup of the batter to the pan and spread it out a bit using a spatula, so the Potato Pancake is about 1/2" thick. Let cook on this side for 5 minutes, then flip and cook for an additional 3-5 minutes.
6 Repeat with the remaining batter, cooking multiple pancakes at one time if your pan allows for it. 
7 Serve with a drizzle of Cashew Sour Cream, the green portions of the chopped Green Onion, and Fresh Tomatoes or Ketchup. Store any leftovers in the fridge for up to 5 days.
For the Cashew Sour Cream:
1 Drain the soaked cashews, then add them to a high speed blender with all of the remaining ingredients. Blend for 45 - 60 seconds, or until smooth. 
2 Drizzle over pancakes, and store any leftovers in the fridge for up to 5 days.