Quick Tofu And Cashew Sour Cream Vegan Recipes
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!
Provided by Wish I Could Cook
Categories Potato
Time 1h20m
Yield 60 potato halves, 30 serving(s)
Number Of Ingredients 12
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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