Best Purple Potatoes With Cashew Cream Vegan Table Recipes

PURPLE POTATOES WITH ROSEMARY AND OLIVES

Steps:

• Put the potatoes in a large saucepan with enough water to cover by 2 inches; season with salt. Bring to a boil over high heat, and then reduce the heat to maintain a steady simmer. Simmer until a paring knife just pierces through the potatoes, 20 to 25 minutes.
• Meanwhile, combine the oil and rosemary in a small skillet. Heat over medium heat until the rosemary sizzles; cook until fragrant, about 1 minute, and then remove from the heat and let stand.
• Drain the potatoes. When cool enough to handle, use a thin-bladed sharp knife to cut each in quarters. Very gently toss with the rosemary oil and olives. Season with salt and pepper. Serve warm.

PURPLE POTATOES WITH CASHEW CREAM (VEGAN TABLE)

Steps:

• 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.