I made this to bring to Thanksgiving dinner and it was a hit! It’s very tasty and elegant. It’s also gluten free, in addition to being vegan of course! These deviled potatoes feel like they are from a high end catering company; but something you can easily make yourself. The edible flowers were fun to use too. They are not necessary but add to the visual intrigue of the dish. Our local CSA, The Produce Box, had these edible marigolds. Just garnishing and decorating with a few fresh herbs also helps add to the appeal of any dish.
One of the ingredients in this recipe is kala namak. It is called black salt, but has an egg-like flavor. It is not necessary, but it’s nice to use in vegan dishes where you might be looking for that egg type of flavor. A little goes a long way and I’ve had the same bag of kala namak salt for years! It does not make or break this recipe; but it’s something you might consider adding to your pantry.
Directions
Start by making the cashew sour cream. This recipe is more than you need for the deviled potatoes. But trust me! You will love this easy dairy free sour cream recipe and will use it for another dish. Add all of the Cashew Sour Cream ingredients to a high speed blender and blend until smooth. Place in the refrigerator until ready to use. Keep the remaining sour cream in a container in the refrigerator up to five days.
Add the potatoes to a pot and cover with a few inches of water. Bring to a boil and cook until tender when pierced with a fork. This should take about 12-15 minutes, depending on the size of the potatoes. When done, drain the potatoes and let them cool.
When the potatoes are cool, cut them in half lengthwise. Using a mellon ball scoop or small spoon, scoop a small circular portion of the potato and add the scooped portion to a bowl. To this bowl, add the 1/3 cup of cashew sour cream, dijon mustard, white balsamic or white wine vinegar, black salt or sea salt, and turmeric. Mix together with a food processor or fork and blend until smooth. Add more salt, vinegar or mustard to taste. With a pastry bag fitted with a large star shape, or with a plastic food storage bag with tip trimmed off, or with a small spoon, fill the hollowed areas of the potatoes with the mixture. When complete, place the potatoes on a serving dish. Sprinkle with paprika and garnish with a small piece of dill or some parsley. Keep refrigerated until ready to serve. To really wow your guests, garnish with some edible flowers or fresh herbs. Enjoy!
