Purple Potatoes With Cashew Cream (Vegan Table)

Name: Purple Potatoes With Cashew Cream (Vegan Table)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

639

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 30 small potatoes, 2 tablespoons olive oil, salt and pepper, 1 tablespoon Earth Balance margarine (14g), and more.

Yes, Purple Potatoes With Cashew Cream (Vegan Table) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!