Purple Potatoes With Cashew Cream (Vegan Table)

READY IN: 1hr 20mins
Recipe by Wish I Could Cook

This fab recipe is from The Vegan Table by Colleen Patrick-Goudreau. She served them at her wedding and says the guests still talk about how good they are. I think you'll agree!

Top Review by Chef Kate

Oh so good! I admit--I didn't go the vegan route--I used butter--but I loved this! And it looked so fabulous on a tray--they all disappeared very fast. I got tiny potatoes at the farm market and the herbs from my own little garden. I was already in the process of making it when I realized I had no nutritional yeast--the omission surely didn't hurt the flavor. Thanks so much for posting!!

Ingredients Nutrition

Directions

  1. Pre heat oven to 425.
  2. Toss potatoes with oil and roast until soft (20-30 minutes), salt and pepper to taste.
  3. While the potatoes roast, saute the onion and garlic in the Earth Balance margarine. Add brown sugar and a bit of salt and continue to cook until golden brown and sweet (20-25 minutes).
  4. While both of those are cooking in you can toast the sage leaves in oil quickly to crisp them and then drain on a paper towel. Chop or food process the sage and walnuts to a coarse crumble. Set aside.
  5. When the onions are ready add to them to a food processor along with the cashews, nutritional yeast and veggie stock. Blend until creamy. Add more cashews or stock to get the right consistency.
  6. Add salt to taste.
  7. Now that the potatoes have cooled cut them and half and hollow out a little bit to allow for the cream. Cut the bottom flat so they sit level. Fill with cashew cream.
  8. Sprinkle with the sage and walnut topping.
  9. Serve warm or at room temperature.

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