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.