Potatoes You Won't Passover
You may be familiar with the traditional main ingredient of this recipe of Deviled Potatoes. But as I have learned, it is the seasoning that makes something taste like you remember it. I made my own cashew mayonnaise, but you can easily buy Vegenaise or Just Mayo too. These are the perfect little appetizer devils!
makes 1 dozen
6 Honey Gold potatoes Homemade cashew mayonnaise or store bought vegan mayo Dijon mustard Paprika Sunflower oil Salt
Preheat the oven to 400. Cut the potatoes in half. Brush with sunflower oil and place cut side down on a lined baking sheet and bake for 30 minutes.
When they are cool enough to handle, scoop out the center of the potatoes with a melon baller and place the centers into a mixing bowl. Start by adding a small amount of mayo and mustard. Season with a dash of paprika and salt. Taste and adjust for flavor and consistency.
Using a small spoon, spoon the mixture into the center of the potatoes and dust with paprika. Enjoy!
Cashew Mayonnaise (makes a little more than 1 cup)
1 cup cashews
1/2 cup water
The juice of 1 lemon
1/2 teaspoon each: garlic powder, onion powder, mustard powder, salt
If you don’t have a Vitamix, soak the cashews for 4 hours. If you do have a Vitamix, you don’t have to soak. Drain the cashew soaking water and place in blender along with new water and the rest of the mayo ingredients. Blend until perfectly smooth.
—Lisa Dawn Angerame. For more of her work, visit here.