Deviled Potatoes w/ Cashew Mustard Filling

Vegan Deviled Potatoes | Conscious Chris

I know that Easter is long over, but I figured I’d share this recipe anyway. These deviled potatoes are super easy to make and super delicious! With Just a few simple ingredients and 1 hour of your time, you can enjoy these at home, anytime. Who needs eggs with all of the creative (and more delicious) alternatives that exist. From scrambled tofu, the new Follow Your Heart Vegan Egg, the Vegg, and the plethora of homemade recipes, eggs are quickly becoming an inhumane way of the past. Jasmine and I prepared these on Easter and they were a huge hit for (totally non-vegan) family.

WHAT YOU’ll NEED

  • 6 small/medium sized potatoes (yukon gold)
  • 2 tbs german mustard
  • 1/4 inch piece fresh turmeric 
  • 1 tsp turmeric powder 
  • 1/2 cup veggie broth
  • 1 tbs nutritional yeast
  • 1 cup cashews
  • 1 tbs lemon juice
  • 1 tsp black salt
  • 1/2 tsp black pepper
  • 2 sprigs of dill (garnish)
  • Pinch of paprika (garnish)

INSTRUCTIONS

  1. Soak cashews for 2-4 hours or until soft
  2. Wash and cut potatoes in half vertically
  3. Use melon baller to scoop out a hole in each potato for filling
  4. Coat potatoes with veggie broth and bake at 350 for 30-45 minutes or until soft
  5. While the potatoes are baking, add remaining ingredients to high speed blender, excluding the dill + paprika 
    • If filling is too thick, add more veggie broth
    • If filling is too thin, add more cashews
  6. Remove potatoes from oven and allow them to cool
  7. Add filling mixture to pastry bag and fill potatoes
  8. Garnish with paprika and dill
  9. Enjoy!

Deviled Potatoes | Conscious Chris

Creating this recipe was a bit of trail and error. At first we tried using russet potatoes, but found they were too big and became too mushy once baked. You can experiment with different potatoes to see what works best for you. Also, photographing these spuds proved to be quiet a challenge. With 3 days of rainy grey weather here in LA, it was a bit difficult getting the lighting right to shoot photos. Despite all of the trails and tribulation, the recipe has been tweaked and perfected for your tasting pleasure, enjoy!

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