Potato Skins with Simple Vegan Cheese

Potato skins make a great plant-based, gluten-free finger food, ideal for parties and gatherings.

Filled with a delicious cashew based cheese and combination of green onions, herbs and potato. A healthy and delicious appetizer or side dish!

INGREDIENTS

For potato skins

• 5-6 medium sized potatoes
• 3 cloves of garlic
• 1 tsp. salt
• 1 tbsp. olive oil

For potato skins filling:

• Roughly mashed potato
• 1/4 cup herbs (parsley, basil), chopped
• 1/3 cup vegan cheese
• 2 finely chopped spring/green onions
• Cracked black pepper to season

For vegan cheese

• 3/4 cup potatoes, peeled and diced, any type will do, but Yukon gold works best
• 3/4 cup carrots, peeled and diced
• 1/3 cup cashew butter made with the NutraMilk
• 1/3 cup or more plant-based milk made with the NutraMilk (I used almond milk)
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon salt
• ½ teaspoon garlic powder (optional)
• ½ teaspoon onion powder (optional)

For cashew butter

• 2 cups (300g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making cashew butter
  • Place cashews and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Leave 1/3 cup in the NutraMilk for recipes and store the rest for later use.

For plant-based cheese

• Boil or steam the potatoes and carrots for about 20 minutes or until soft.
• Drain them and add them to the NutraMilk.

• Add all the remaining ingredients and process until smooth.
• Heat in sauce pan a few minutes to warm up.

For potato skins

• Preheat oven to 390 degrees F (200 degrees C).
• Wash potatoes, pierce them a couple of times with a fork and brush with a little bit oil.
• Bake for about 45-60 minutes or until soft.

• Once potatoes are tender, take out of oven. Slice in half then scoop out the middle into a large mixing bowl.
• Add garlic, herbs, vegan cheese, onions and mash and mix with the potatoes, until all ingredients are well combined.

• Add the filling to center of each potato, drizzle with a bit of vegan cheese and sprinkle with more herbs. Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.