Deviled Potatoes

I’ll be the first to admit that in most cases egg substitutes just don’t cut it the way that other substitutes do when it comes to breakfast foods. Don’t get me wrong, I love scrambled tofu, but trying to make a convincing eggless quiche isn’t easily done! Substituting deviled eggs, up until this point, has always fallen in the ‘don’t even try just suck it up’ category. I’m not against egg consumption by any means; I actually have a mild allergy that causes me a lot of discomfort if ingested. Anyway, I found this recipe and thought what the heck! Might as well give it a try.

And I’m so glad I did! You’re obviously making something completely different, so please don’t expect them to pass as a true deviled egg substitute. Instead, think of these delightful morsels as a perfect way to replicate the taste, while creating a more versatile appetizer or side dish perfect for breakfast, lunch, or dinner! The combination of cashews and turmeric mimics the mustard yolk flavor, and the potato shell behaves just like the hardened egg white! Delicious on their own, served as a snack, or coupled with a meal, you’ll be happy you tried these Deviled Potatoes! 

1 ½ pounds think skinned potatoes (about 10)

½ cup cashews, soaked in water for at least 2 hours

¾ cup vegetable broth

1 tablespoon olive oil

½ teaspoon turmeric

¾ teaspoon salt

1 teaspoons fresh lemon juice

1 bunch green onions, finely chopped

Pinch of black pepper

Paprika for sprinkling

Preheat oven to 350 degrees.

Line a baking sheet with foil and coat with non-stick spray.

Cut potatoes in half (around the waist), and toss with olive oil and salt.

Place oil coated potatoes on foil with about a ½ of inch in between each potato.

Bake 30 minutes, or until potatoes are tender.

Drain cashews and put them in a food processor with vegetable broth and turmeric. Blend until smooth.

Once potatoes are cool enough to handle, scoop out the centers with a melon baller, leaving about ¼ of an inch of potato inside.

Place centers in a mixing bowl and mash until smooth.

Note: Make sure the flesh is still warm—this allows them to be mashed well.

Add cashew cream, lemon, and pepper to potato mash and continue mashing until smooth.

Let filling cool in refrigerator for 30 minutes.

Once cooled, scoop mash into a large Ziploc bag and cut a small hole in one of the corners.

Stuff potatoes until filling is about ¼ of an inch higher that the potato.

Bake for another 10 minutes to allow the filling to get warm.

Sprinkle with paprika and top with green onions.