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Close up of Vegan Southern Deviled Potatoes

Vegan Southern Deviled Potatoes

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 25 Minutes
  • Cook Time: 20-25 Minutes
  • Total Time: 50 Minutes (+Rest Time)
  • Yield: 24-36 deviled potatoes 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


Creamy, flavorful, and drool-worthy, these Vegan Southern Deviled Potatoes are a delicious plant-based nod to the classic Southern Deviled Eggs.




  • 1 ½ lbs. baby potatoes, unpeeled (red, yellow, gold, or white)

Blender Ingredients:

  • ½ cup (raw) cashews
  • ¼ cup distilled white vinegar
  • 3 Tablespoons water
  • ¼ cup yellow mustard *
  • 2 Tablespoons pure maple syrup
  • ¼ teaspoon hot sauce *
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sweet paprika
  • ½ to ¾ teaspoon sea salt (+/-) *

Other Ingredients:

  • 1 cup lightly packed fork-mashed potatoes (from boiled potatoes) *

Other Optional Ingredients:

  • Pinch black salt (for egg flavor) (+/-) – we did not use
  • Finely chopped bread and butter pickles – we did not use

Optional Toppings:

  • Sprinkle sweet paprika
  • Dill fronds
  • Chopped chives


  1. Place the whole baby potatoes in a large stock pot, cover with cold water, add a sprinkle of sea salt, place on the stove, bring to a boil, then lower to a gently boil. Gently boil for 20 to 25 minutes, or until perfectly tender. Do not overcook. Drain off all the water, then run cold water over the cooked potatoes for 3 minutes to cool them down, then set aside.
  2. In the meantime, place the cashews into a small bowl, cover with boiling water and allow to sit for 15 minutes, then drain off and discard the water. Place the soaked cashews into a high-speed blender along with all the remaining Blender Ingredients. Blend until smooth and emulsified. Set aside, do not remove the blender as you will later add some potatoes and pulse a few times.
  3. When the potatoes are cooled (they can be slightly warm), you will do one of the following:
    • If the potatoes are petite sized, then carefully slice off the top 3rd of the potato. Save the top 3rd of the potatoes and place them in a bowl. Note: You will later simply pipe (or spoon) the filling on top of the sliced potato.  Place the cut potatoes on a baking sheet or any flat surface while preparing the filling.
    • If the potatoes are small, then carefully slice the potato in half, then use a small melon baller, spoon, etc., to scoop out a hole in the potatoes. Save the potato scoops in a bowl. Note: You will later pipe (or spoon) the filling into the hole of the potato. Place the cut potatoes on a baking sheet or any flat surface while preparing the filling.
  4. Next, take the cut or scooped potatoes, (remove the skins if you used petite potatoes), then place them into a small bowl, mash with a fork and measure out one cup (slightly packed) of the mashed potatoes and place them in the high-speed blender with the filling mixture and pulse a few times, just to incorporate. Do not blend. The mixture will be slightly lumpy which is fine. Place in the refrigerator for 30 minutes for the filling to set up.
  5. Spoon (or pipe)* the filling mixture on top of the petite sized cut potatoes or if using small potatoes, fill the small hole and pile on top of the small cut potato halves.
  6. If desired, sprinkle the tops with a light dusting of sweet paprika and/or a few dill fronds or chopped chives. Serve immediately or refrigerate. If refrigerated, before serving, remove from the refrigerator for 10-20 minutes to allow the flavors to wake up.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 24 to 36 potato appetizers (depending on potato size.)