Description
Creamy, flavorful, and drool-worthy, these Vegan Southern Deviled Potatoes are a delicious plant-based nod to the classic Southern Deviled Eggs.
Ingredients
Scale
Ingredients:
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
*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.)