Ingredients
-
30
-
2
-
-
1
-
1
-
3
-
1
-
4
-
1/2
-
1
-
1
-
1
-
-
-
Directions
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!
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Steps
|
1
Done
|
Pre Heat Oven to 425. |
|
2
Done
|
Toss Potatoes With Oil and Roast Until Soft (20-30 Minutes), Salt and Pepper to Taste. |
|
3
Done
|
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
Done
|
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
Done
|
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
Done
|
Add Salt to Taste. |
|
7
Done
|
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
Done
|
Sprinkle With the Sage and Walnut Topping. |
|
9
Done
|
Serve Warm or at Room Temperature. |
