When a vegan friend of mine told me that she misses deviled eggs, I saw an opportunity. I believe in the saying, “anything you can eat, I can eat vegan” so I set off to find a vegan recipe. Sure enough, I found one on the Post Punk Kitchen–and it’s divine! Maybe these should be called angelic potatoes. No matter what, they’re a fantastic vegan deviled egg alternative.
First, I sliced a bunch of baby potatoes in half. I put them on a baking sheet and baked them in a bit of olive oil and salt, flat side down, at 350 degrees for 30 minutes. I didn’t put them on parchment paper first (like I was supposed to) and they came out slightly crispy.
No worries! As I cut out the centers with a grapefruit knife, I ate, or gave to my dog, the crispy “skins.” I saved the potato “innards” because I needed to add it to the filling.
- 1/2 a cup of cashews, soaked in water for at least two hours
- 3/4 cup vegetable broth (I used 1/2 a bullion cube to make the broth)
- 1/2 teaspoon turmeric (for flavor and color)
- 1 teaspoon kala manak black salt (very important if you want an eggy flavor)
- 2 teaspoons lemon
- a pinch of black pepper
I drained the cashews and blended them with my electric mixer, along with the broth and tumeric, until it was creamy. I added the lemon, salt and pepper and the potato centers and mixed it well. I chilled the mixture in the fridge for half an hour and then scooped it into the potatoes. If you have a pastry tool, you can get fancy.
Finally, top with paprika and a bit of dill.
I brought these to a vegan Christmas dinner and they were a huge hit! We ate them at room temperature while the main dishes–green bean and mushroom casserole, “beef” fried rice, and a fiesta bake with Daiya vegan cheese–were cooking. Everyone loved them an I’ll definitely make them again! I’ll be sure to serve them to my deviled-egg-craving friend too.
To see the original recipe, and pictures of how Isa Chandra made them, check out the details on the PPK.
Thanks for this recipe. Needs preparation time, but sounds easy enough! I like calling them ‘angelic potatoes’ – lol – what a great alternative to deviled eggs. I’ll let you know how mine turn out. I need to have something to serve on New Year’s Eve to friends who are dropping in.
Yes, let me know! the recipe is easy, you’ll just need to plan. Soaking the cashews and baking the potatoes is the time-consuming part, but doesn’t take any effort 🙂 An East Indian grocery store should carry the salt. I ordered mine online.
I’m ready to make this tempting dish–just need the salt to be sure to get the desired taste. Sometimes one ingredient can make the difference!
I keep intending to buy that salt, but when I see it I forget why. I’ll get some so I can try these, and also make tofu or chickpea flour omelettes.
Yes! Get some. I think you’ll find other uses for it too. It would be great in a tofu dish, and I’ve used it in a chickpea spread.
this sounds lovely. I am attempting to create “vegan eggs” for nice salads or vegan pissaladieres; and so far, yolk involves cashews and turmeric as well 🙂 egg white needs agar agar. *still in my alchemist’s lab* 😀
I haven’t tried working on egg white substitutes. Please let me know how your chemistry experiments go 🙂
I will! 😀
I’m about to explode. Amazing!
Maya x (Veganise It)
Thanks! I hope you try these yummy appetizers.
I’ve already made this twice!! My guests loved it! So glad to have this recipe, it’s delicious!! 🙂
So glad you’re loving this recipe! It’s not hard to make, is it? It just takes a little planning to get the timing right so the cashews soak and the potatoes bake. I’m making it again too next week.
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Mmmm … I used to love deviled eggs, so this sounds awesome! I have never heard of that kind of salt though and I highly doubt I can find it “up north” … I think I will just have to try them without.
It’s delicious and would be great without the black salt, I’m sure. I ordered mine on Amazon but an East Indian grocer would carry it. It instantly changes the flavor to that of egg (slightly sulpheric, but in a good way).