Vegan Recipes | Not That Kind of Vegan

Cheesy Stuffed Baby Potatoes AKA Deviled Potatoes

Unless you are lucky enough to have a whole plant based family or a whole lot of vegan friends, there’s a good chance you might be attending some meaty cookouts this summer. You may be looking for awesome sides that are both filling and will win over your omnivore friends. Well, this recipe is the perfect side to both fill you up and maybe win some new friends over to team vegan. These adorable deviled egg alternatives are a good source of protein, contain both soluble and insoluble fiber, and they’re delicious af! This is how we made them:


12 baby potatoes

½ cup raw cashews, soaked in boiling water for 20 mins, then drained (you can also use additional white beans for a lower fat option)

1 cup white beans, rinsed

¼ cup plant based milk + up to 2 tbsp more

1 clove garlic

2 tbsp nutritional yeast

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tsp yellow mustard

½ tsp paprika

¼ tsp salt (or to taste)

Pepper to taste


Place the baby potatoes whole (unpeeled, but washed) in a medium size pot and cover with water. Place overy high heat, bring to a boil, reduce the heat to medium-high, and cook for about 20 minutes or until the potatoes are cooked all the way through. Depending on the size of your potatoes, you may need a little less or a little more time, but check with a fork to be sure. Once they are cooked, remove them from heat and set aside to cool.

Once the potatoes are cool enough to handle, slice them in half in such a way that the potato half will still sit up and not topple over. With a melon baller or small spoon, gently scoop a small hole on the exposed side of the potato to hold filling. If the potato is too crumbly, let them cool longer so they are easier to work with. Save the scooped potato in your blender or food processor bowl for the filling.

Now let’s make the filling. You can use a small, powerful blender or a food processor for this. If you haven’t already, add the potato scoopings to your blender bowl, then the soaked cashews, white beans, ¼ cup plant based milk, garlic clove, nutritional yeast, apple cider vinegar, mustard, paprika, salt, and pepper. Blend it up. Now, there likely isn’t enough plant based milk to get a smooth filling depending on how much potato you have in your bowl. Add 1 tbsp at a time until you have just enough liquid to blend. If you add too much, you will have a cheese sauce, which while delicious poured over potatoes, it will not hold its shape in your little potato cups. Blend until smooth.

Spoon or pipe the filling into the potato halves. You can top your potatoes with a little paprika, parsley, even some coconut bacon! Serve chilled.

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