Purple Potatoes With Cashew Cream (Vegan Table)

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!

• Ready In: 1 hr 20 mins
• Serves: 30
• Yields: 60 potato halves

Ingredients

• 30  small potatoes
• 2  tablespoons olive oil
•  salt and pepper
• 1  tablespoon  Earth Balance margarine (14g)
• 1  yellow onion, chopped
• 3  garlic cloves, minced
• 1  teaspoon brown sugar
• 4  large sage leaves
• 1⁄2 cup walnuts, toasted (60g)
• 1  cup  unsalted raw cashews, toasted (125g)
• 1  tablespoon nutritional yeast (12g)
• 1  cup  vegetable stock (235 ml)

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.