Vegan Duchess Potatoes
This healthy version of baked vegan duchess potatoes is the perfect appetizer and snack for Thanksgiving day. It is made with mashed potatoes, creamed cashews, and chopped leafy greens with a great addition of creamy vegan gravy or vegan sauce.
Ingredients
What you will need:
- 5 cups russet potatoes peeled and chopped
- ½ cup almond milk
- 1 1/2 cups cashews soaked in hot water
- 2 ½ tbsp vegan butter divided
- 2 1/2 tsp cornstarch
- 5 tbsp chives fresh and finely chopped
- 2 cloves garlic minced
- kosher salt to taste
- black pepper to taste
Instructions
What you will do:
- Preheat oven to 400°F.
- Over medium-high heat, in a pot with water, boil the chopped potatoes for 8 minutes or until tender.
- Meanwhile, using a blender, cream the cashew, almond milk, and cornstarch. Set them aside.
- Over medium-high heat, in a skillet with vegan butter, saute the garlic for 2 minutes or until golden brown.
- In a blender, combine the boiled potatoes, creamed cashews, sauteed garlic, half of the chives, and season with kosher salt and black pepper. Mash them until creamy.
- Transfer the mixture into a piping bag with a tip-off and pipe them swirly (just like in the picture) into a baking tray.
- Brush each swirl potato with melted vegan butter and bake for 45 minutes or until slightly brown.
- Garnished with remaining chive and black pepper. and drizzle with vegan gravy or sauce, if desired.
Nutrition
Calories: 1917kcalCarbohydrates: 202gProtein: 53gFat: 110gSaturated Fat: 21gPolyunsaturated Fat: 23gMonounsaturated Fat: 56gTrans Fat: 0.1gSodium: 451mgPotassium: 4483mgFiber: 17gSugar: 17gVitamin A: 1998IUVitamin C: 54mgCalcium: 344mgIron: 20mg
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