PURPLE POTATOES WITH CASHEW CREAM (VEGAN TABLE)

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Purple Potatoes With Cashew Cream (Vegan Table) image

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!

Provided by Wish I Could Cook

Categories     Potato

Time 1h20m

Yield 60 potato halves, 30 serving(s)

Number Of Ingredients 12

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)

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.

Nutrition Facts : Calories 181.6, Fat 4.5, SaturatedFat 0.7, Sodium 11.4, Carbohydrate 32.2, Fiber 4.2, Sugar 1.9, Protein 4.7

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