Indulge in Deliciously Creamy Purple Potato Recipe

Dear all,

Are you ready for a delectable and savory vegan recipe to add to your meal planning? Look no further than these beautifully colored Purple Potatoes With Cashew Cream!

As a vegan chef, I’m passionate about creating recipes that are not only plant-based but also packed with nutrients and flavor. Purple potatoes are a great source of vitamins and phytonutrients, and they make for a stunning food presentation that will have your guests salivating.

In this recipe, we’ll be using raw cashews to create a creamy texture that’s both delicious to taste and easy to prepare. Whether you’re cooking for Meatless Mondays or just want to try something new, you’re going to love these vegan potatoes!

So why wait? Let’s get started on a culinary journey that celebrates the power of plant-based ingredients and rainbow plant life.

Why You’ll Love This Recipe

Purple Potatoes With Cashew Cream (Vegan Table)
Purple Potatoes With Cashew Cream (Vegan Table)

Welcome to the world of plant-based cuisine, where veggies rule and flavor is king. If you’re reading this, you already know that vegan food can be exciting and delicious – and this recipe for purple potatoes with cashew cream is no exception.

So why should you add this recipe to your collection? Let me count the ways.

First of all, let’s talk about the star of the show – the purple potato. These nutrient-packed potatoes boast powerful antioxidants and anti-inflammatory properties that can help ward off disease and give your immune system a boost. Plus, their vibrant color makes them a feast for the eyes as well as the taste buds.

And what about that creamy, dreamy cashew cream? Made from raw cashews blended with nutritional yeast, garlic, and spices, this luscious sauce is so decadent and rich that you’ll hardly believe it’s vegan. But not only is it healthier than traditional dairy-based cream sauces, it’s also incredibly versatile. Use it as a dip for veggies, swirled into soup for extra creaminess, or drizzled over roasted veggies or grains.

But perhaps the best thing about this recipe is its simplicity. With just a handful of ingredients (most of which you probably already have in your kitchen), you can whip up a batch of these potatoes in no time flat. And since they’re baked rather than fried, they’re also healthier than traditional potato dishes.

So whether you serve these spuds as a side dish at your next dinner party or gobble them up straight out of the oven with some fresh herbs and olive oil on top, I guarantee that this recipe will become a staple in your arsenal of go-to dishes. Trust me – once you try these potatoes with cashew cream, there’s no going back to boring old mashed potatoes!

Ingredient List

 Indulge in a velvety cashew cream topping with vibrant purple potatoes.
Indulge in a velvety cashew cream topping with vibrant purple potatoes.

Let me walk you through the list of ingredients you’ll need. Don’t worry; you don’t have to go to great lengths searching for them – most of them are easy to find at your local grocery store.

For the potato dish, you’ll need:
– 30 small purple potatoes (or any type of potatoes you like)
– 2 tablespoons of olive oil
– Salt and pepper (1 tablespoon each)
– 1 garlic clove, minced
– 1 tablespoon brown sugar
– Fresh sage leaves (optional)

For the cashew cream, make sure you have the following:
– 1 cup of raw cashews (soaked in water overnight or boiled for 30 minutes until tender)
– 1/2 cup of coconut milk
– 2 tablespoons of nutritional yeast
– Salt and pepper (to taste)
– 1 garlic clove, chopped
– 1 yellow onion, chopped
– 2 tablespoons of olive oil
– 1 tablespoon earth balance margarine (for a buttery twist)

These ingredients are enough to serve approximately four people. However, if you want to have leftovers the next day (which I highly recommend), then feel free to add more potatoes and adjust the amount of seasoning accordingly.

The Recipe How-To

 Add color to your plate with this aesthetically pleasing vegan dish.
Add color to your plate with this aesthetically pleasing vegan dish.

Now, let’s get cooking! Follow this easy recipe to make your delicious vegan purple potatoes with cashew cream.


Here is what you’ll need:

  • 30 small purple potatoes
  • 2 garlic cloves
  • 1 tablespoon of brown sugar
  • 2 tablespoons of olive oil
  • 1 yellow onion, chopped
  • Salt and pepper (to taste)

For the cashew cream:

  • 1 cup of raw cashews, soaked overnight or quick-soaked in boiling water
  • 1/2 cup of water (or more, for a smoother consistency)
  • 1/4 cup of nutritional yeast
  • 1 tablespoon of olive oil
  • 1 tablespoon of lemon juice
  • 1/4 teaspoon of salt


  1. Preheat your oven to 375°F.
  2. Wash your purple potatoes well and dry them.
  3. Cut your purple potatoes into bite-sized pieces and put them in a large bowl.
  4. Add the minced garlic cloves, brown sugar, olive oil, chopped yellow onion, and salt and pepper to the bowl.
  5. Mix all ingredients together until the purple potatoes are coated evenly.
  6. Spread the seasoned purple potatoes on a baking sheet lined with parchment paper.
  7. Bake in the oven for 25 to 30 minutes or until they are tender and golden brown.
  8. While the purple potatoes are baking, make your cashew cream by blending all the ingredients together in a food processor or blender until smooth.
  9. Serve your baked purple potatoes topped with the creamy cashew sauce.

Tips for Perfect Results

  • Make sure your purple potatoes are dry before seasoning them.
  • For a smoother texture, soak your cashews overnight before making the cashew cream.
  • Adjust the amount of water in the cashew cream to achieve your desired consistency.
  • Use leftovers to make potato salad or mashed potato balls by mashing cooled baked purple potatoes with some vegan butter or sour cream and forming them into balls.

With these detailed instructions and tips, I’m confident that you’ll create a perfect dish that will delight everyone at your vegan table!

Substitutions and Variations

 The perfect side dish to impress your dinner guests.
The perfect side dish to impress your dinner guests.

Looking for ways to mix things up? There are several substitutions and variations you can make to this recipe, making it perfect for any taste preference. For example, if you don’t have any purple potatoes on hand, try using regular yellow or red-skinned potatoes instead. While the unique flavor of purple potatoes may be missed, these substitutes will still create a delicious and satisfying dish.

If you’re looking for a nut-free alternative to the cashew cream, try using coconut milk instead. It’s creamy and rich in flavor, making for a great addition to the dish. And for those who can’t have coconut or cashews at all, consider using mashed sweet potatoes as a substitute. Not only does it offer a similar texture to the cashew cream, but it also adds additional color and flavor.

Another option is to switch up the herbs used in the recipe. Instead of sage leaves, consider using rosemary or thyme for a different flavor profile. Or, if you want to add some crunch to your dish, try tossing in some roasted walnuts on top.

For those who want an extra burst of savory sweetness, adding caramelized onions to the mix is a great addition. Simply sauté thinly sliced onions in olive oil with a pinch of brown sugar until they turn golden brown and slightly crispy. This will add another layer of deliciousness to this already-tasty dish.

Explore the options that work best for your dietary needs or taste preferences and get creative with it! Don’t be afraid to experiment with different flavors or ingredients to make this recipe fit your unique tastes while still being just as delicious and satisfying as ever before.

Serving and Pairing

 Satisfy your carb cravings with these flavorful purple potatoes.
Satisfy your carb cravings with these flavorful purple potatoes.

Oh, the joy of serving a colorful dish to your guests! Purple potatoes with cashew cream are very pleasing to the eye and are sure to impress at any dinner party. This recipe can be served as a side dish or as a main course.

When I serve this dish as a side, I pair it with grilled tofu or seitan steaks. The crispy texture of the tofu complements the creamy taste of the cashew cream, creating a balanced bite. If you’re feeling adventurous, adding some smoked tempeh bacon on top does wonders for flavor and texture.

For a more substantial meal, try topping your purple potatoes with some sautéed mushrooms or roasted veggies like Brussels sprouts or carrots. The earthy taste of the vegetables pairs well with the nuttiness of the cashew cream for an all-around delicious vegan meal.

To complete your perfect meal, consider pairing your purple potatoes with a refreshing salad. A mixed green salad with homemade vinaigrette dressing is my go-to option. The tartness from the vinegar and tang from the lemon juice cut through the richness of the potato dish and provide some much-needed freshness.

If you prefer something warm and comforting, try pairing your potatoes with soup. Cashew cream soup is an excellent choice for adding depth and even more creaminess to your meal.

This dish is also great for potlucks or buffets since it can easily complement other dishes on the table while standing out due to its vibrant color. Whoever said vegan food was boring hasn’t tried these purple potatoes with cashew cream!

Make-Ahead, Storing and Reheating

 Who knew potatoes could be so pretty?
Who knew potatoes could be so pretty?

When it comes to meal planning, make-ahead recipes are a real lifesaver. Luckily, these Purple Potatoes with Cashew Cream can be made ahead of time and stored for up to three days in the refrigerator. That way, you can save time on busy days while still enjoying a delicious and nutritious meal.

To make these potatoes in advance, simply store them in an airtight container in the refrigerator. When it’s time to heat them up again, you can either reheat them in the oven or microwave. If you’re using the oven, preheat it to 350°F and bake for 10-15 minutes until heated through. If you’re using a microwave, heat on high for 1-2 minutes until warmed up.

Additionally, these potatoes also make great leftovers! You can enjoy them cold as a side dish or mash them up into potato balls and enjoy them as a snack or appetizer. The cashew cream can also be used as a base for soups or sauces.

When reheating any leftovers, you may need to add a splash of coconut milk or olive oil to bring back the creamy texture. Just be sure to avoid overcooking the potatoes as they could get mushy.

By using these make-ahead tips and storing your delicious vegan potatoes properly, you’ll be able to thoroughly enjoy your Purple Potatoes with Cashew Cream all week long without sacrificing flavor or texture.

Tips for Perfect Results

 A vegan take on a classic comfort food.
A vegan take on a classic comfort food.

Perfecting the art of cooking is not only about following the recipe, but also using the right techniques and methods. Here are some tips for achieving the best results with our Purple Potatoes with Cashew Cream recipe.

1. Soaking the Cashews

To make sure your cashew cream turns out perfectly smooth, consider soaking your cashews overnight or for at least 4 hours before blending. This not only makes them easier to blend but also adds to the creaminess of the final product.

2. Roasting the Potatoes

While boiling purple potatoes is always an option, roasting them in olive oil, salt, and pepper will give them a crispy exterior and melt-in-your-mouth texture that will elevate this dish. Don’t be afraid to get creative with seasonings such as dried herbs like thyme or rosemary to add more depth of flavor.

3. Adding Nutritional Yeast

Nutritional yeast is a great way to give your cashew cream a cheesy taste without any actual cheese. This ingredient adds umami and nutty notes that complement the creaminess of the cashews while making it more savory.

4. Choosing the Right Onion

For this recipe, yellow onions work best since they have a mild sweetness that balances well with the earthy tones of both purple and sweet potatoes. When purchasing onions, select ones that are firm and without any signs of mushiness around the stem and tail.

5. Creamy Cashew Cheese

If you have leftovers of cashew cream, adding nutritional yeast, lemon juice, garlic powder, salt, onion powder and blending again may transform this traditional cashew cream into a tangy and delicious cheese-like spread for sandwiches or to serve with crackers as a snack.

In conclusion, these tips will not only take your Purple Potatoes with Cashew Cream to new heights but also help you understand some key cooking elements that can be used in all your future vegan potato dishes. Remember that experimentation is encouraged when it comes to cooking and every chef has their own special touch!

Bottom Line

As a vegan chef, I always advocate for plant-based meals that are as delicious as they are nutritious. This purple potato recipe with cashew cream is no exception. Not only does it taste fantastic and have the perfect creamy texture, but it’s also packed with healthy ingredients such as nutritional yeast, raw cashews, garlic, and sage.

But this recipe isn’t just about nutrition; it’s also about exploring the many culinary possibilities of potatoes. Whether you’re looking for a new side dish to bring to dinner or want to impress your guests with an innovative appetizer, these purple potato balls will definitely do the trick.

So next time you’re in the mood for something delicious and vegan-friendly, give this purple potato with cashew cream recipe a try. You’ll love the combination of flavors and textures, and your body will thank you for all the nutrients it provides. Go ahead, try it out and see for yourself how fantastic plant-based food can be!

Purple Potatoes With Cashew Cream (Vegan Table)

Purple Potatoes With Cashew Cream (Vegan Table) Recipe

This fab recipe is from The Vegan Table by Colleen Patrick-Goudreau. She served them at her wedding and says the guests still talk about how good they are. I think you'll agree!
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Prep Time 20 mins
Cook Time 1 hr
Course Side Dish
Cuisine Vegan
Servings 60 potato halves
Calories 181.6 kcal


  • 30 small potatoes
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 tablespoon Earth Balance margarine (14g)
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon brown sugar
  • 4 large sage leaves
  • 1/2 cup walnuts, toasted (60g)
  • 1 cup unsalted raw cashews, toasted (125g)
  • 1 tablespoon nutritional yeast (12g)
  • 1 cup vegetable stock (235 ml)


  • Pre heat oven to 425.
  • Toss potatoes with oil and roast until soft (20-30 minutes), salt and pepper to taste.
  • While the potatoes roast, saute the onion and garlic in the Earth Balance margarine. Add brown sugar and a bit of salt and continue to cook until golden brown and sweet (20-25 minutes).
  • While both of those are cooking in you can toast the sage leaves in oil quickly to crisp them and then drain on a paper towel. Chop or food process the sage and walnuts to a coarse crumble. Set aside.
  • When the onions are ready add to them to a food processor along with the cashews, nutritional yeast and veggie stock. Blend until creamy. Add more cashews or stock to get the right consistency.
  • Add salt to taste.
  • Now that the potatoes have cooled cut them and half and hollow out a little bit to allow for the cream. Cut the bottom flat so they sit level. Fill with cashew cream.
  • Sprinkle with the sage and walnut topping.
  • Serve warm or at room temperature.

Add Your Own Notes


Serving: 181gCalories: 181.6kcalCarbohydrates: 32.2gProtein: 4.7gFat: 4.5gSaturated Fat: 0.7gSodium: 11.4mgFiber: 4.2gSugar: 1.9g
Keyword < 4 Hours, Egg-free, For Large Groups, Free Of..., Lactose-free, Nuts, Potato, Vegan, Vegetable
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