If you have limited time and/or ingredients, you can whip up this amazing, nourishing roasted baby potato recipe in no time at all! We were astonished by how easy and inexpensive it was. We used fresh dill in our recipe, because that’s how we roll. But dried dill can work in a pinch.
You need to soak the cashews overnight, so this recipe does require a wee bit of planning. Just put them in a bowl, cover them with water, and get some well-earned rest. In the morning, your cashews will be soft and ready to be made into a delightful vegan cream sauce. Pour off the water, set the cashews aside, and get ready for the simplest meal of your life.
1 1/2 pound bag of baby potatoes (we used one with a mélange of color varieties, including red, white, and purple. But plain baby red potatoes work fine, as well).
1/2 cup of raw cashews, soaked overnight until soft
fresh juice of 1/2 lemon
1/3 cup chopped dill (or dried, but it’s worth a trip to the store for the fresh kind)
1 tablespoon nutritional yeast
1/2 cup water
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
Roasted sesame seeds
Additional chopped dill
Chop potatoes into quarters. Swirl a bit of olive or avocado oil across the surface of a cookie sheet and arrange the potatoes evenly along its surface. Bake at 400 degrees for about 15 minutes. Flip the potatoes with a spatula and bake for about 10 more minutes. The exposed potato surfaces should achieve a lovely brown color.
While your potatoes are roasting, prepare the cashew cream sauce. Place the drained cashews in a blender or food processor with the remaining ingredients. Pulse for a minute or so until everything is creamy and thoroughly combined.
Pour your potatoes into a large bowl and toss with the cashew cream sauce. Ladle your yummy mixture into smaller bowls and garnish with additional dill if desired. You can also garnish with other ingredients, such as roasted sesame seeds, chopped scallions, etc. Feel free to experiment!
Serves 3-4 guests. This roasted potato concoction is great as a side dish, and equally wonderful as a quick lunch with a loaf of gluten-free bread. It makes a great addition to a potluck, since you can whip it up so quickly beforehand. Keeps well in the refrigerator for up to four days, and tastes great cold or reheated. Enjoy this delicious, easy-to-make dish, and stay warm out there!
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