If you’re not worried about dairy and want to save time, you can sub sour cream mixed with horseradish for the cashew cream.
Shred the potatoes on either a box grater or a mandoline fitted with a shredder attachment. Transfer to a bowl with enough cold water to cover the potatoes.
In a large bowl, combine the onion, egg, flour, and salt. Drain the potatoes well, then mix them into the onion mixture until incorporated.
Line a baking sheet with paper towels. Heat 1/4 inch of oil in a large skillet. Test for oil readiness: drop in a small piece of potato; if it sizzles, the oil is hot enough. Working in batches and using tongs, drop about 2 tablespoons of the potato mixture into the hot oil and lightly flatten. Cook for 2 to 3 minutes per side or until golden brown. If the latkes start to get dark too fast, lower the heat. Transfer each cooked latke onto the prepared baking sheet. Sprinkle with salt and keep warm in a 200℉ degree oven or serve immediately topped with Horseradish Cashew Cream, caviar, and chives.