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Plant Based Deviled Potatoes (no oil)

Plant Based Deviled Potatoes (no oil)

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Plant Based Deviled Potatoes (no oil)

Plant Based Deviled Potatoes (no oil)

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Powered by: Chef Julia Plant-Based Chef

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Description

Little potatoes stuffed with a savory, mustard flavored filling, can be eaten cold or hot, and they look very festive.

CategoryNo Oil, plant based appetizers, Vegan

Total Time55

DifficultyEasy

Yields1 serving

Ingredients
The Steps
Media
Author
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

12 yellow potatoes (egg size)
2 tbsp smooth tahini (Mighty Tahini)
¼ cup cashew aioli
1 tbsp Dijon mustard
1 tbsp soy or plant milk
¼ tsp tumeric
¼ tsp onion powder
2 tbsp fresh lemon juice
freshly ground salt and pepper to taste
paprika for garnish
2 tbsp fresh chives, finely chopped, for garnish
¼ cup raw cashews
¼ cup tahini
½ cup unsweetened soy milk
½ tsp onion powder
½ tsp garlic powder
1 ½ tsp apple cider vinegar
1 tsp yellow mustard
1 tbsp coconut aminos

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Preheat the oven to 400 degrees. Cashew Aioli Soak the cashews in water for 10 minutes. Drain the cashews and discard the water. Place the cashews into a blender along with the rest of the ingredients and blend until creamy and smooth, about 2-3 minutes.
Deviled Potatoes Rub the potatoes with tahini and place on a parchment lined baking sheet. Bake for 35-45 minutes or until toothpick pierces the potatoes easily. Allow to cool before cutting in half. Scoop out the potatoes, leaving a ¼ inch border. Place the potato flesh, tahini, cashew aioli, mustard, soy milk, and spices in a food processor and process until smooth. Add freshly ground salt and pepper to taste. If it's too thick add vegetable stock, plant milk or water to thin to the desired consistency. Place the filling in a piping bag and pipe into potato shells. Garnish with paprika and chives. Serve at room temperature.

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