Purple Potatoes With Cashew Cream (Vegan Table)

READY IN: 1hr 20mins




  • Pre heat oven to 425.
  • Toss potatoes with oil and roast until soft (20-30 minutes), salt and pepper to taste.
  • 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).
  • 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.
  • 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.
  • Add salt to taste.
  • 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.
  • Sprinkle with the sage and walnut topping.
  • Serve warm or at room temperature.