Purple Potatoes with Cashew Cream Vegan Table
Transform your dinner table into a feast for the eyes and taste buds with this vibrant recipe for Purple Potatoes with Cashew Cream – a wholesome, vegan-friendly dish that’s as nourishing as it is visually stunning. Roasted to perfection with a crispy golden exterior, the naturally colorful purple potatoes are paired with a rich, velvety cashew cream made from soaked raw cashews, tangy lemon juice, garlic, and a touch of nutritional yeast for a cheesy, umami kick. Ready in just under an hour, this flavorful side dish is perfect for weeknight dinners or as an elegant addition to your holiday spread. Garnished with fresh parsley, it’s not only dairy-free and gluten-free but also bursting with plant-based goodness. Whether served warm at the table or packed for a picnic, this recipe promises to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 500 grams Purple potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Raw cashews
- 0.75 cup Water
- 1 tablespoon Lemon juice
- 1 unit Garlic clove
- 2 tablespoons Nutritional yeast
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and scrub the purple potatoes, then cut them into bite-sized pieces.
In a large mixing bowl, toss the potatoes with olive oil, salt, and black pepper until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
While the potatoes are roasting, prepare the cashew cream. Soak the cashews in hot water for 10–15 minutes, then drain and rinse.
In a blender, combine the drained cashews, water, lemon juice, garlic clove, nutritional yeast, and a pinch of salt. Blend on high speed until smooth and creamy, scraping down the sides as needed.
Taste the cashew cream and adjust the flavors by adding more lemon juice or salt, if desired.
Once the potatoes are done roasting, transfer them to a serving platter and drizzle generously with the cashew cream.
Sprinkle with freshly chopped parsley for garnish, if desired, and serve warm.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 13.2 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3270 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
