These vegan Cashew Cheese Stuffed Purple Potato Balls make a beautiful Christmas side.
No matter what you celebrate this time of the year, these purple potato balls will look amazing on your holiday table. They work as a festive side or appetizer, or even as a main with your favorite sauce. Garlicky herbed cashew cheese with chervil and purple potatoes are a match made in heaven, seriously. These purple potato balls are savory, full of flavor, and a pretty alternative to regular mashed potatoes, you’ll absolutely love them!
Just a few notes to the recipe, so it’s going to turn out incredible for your holiday feast:
- You might need to add a few tablespoons of plant milk or flour to your potatoes, depending on the consistency of the mashed potatoes. Old potatoes can be a bit too dry, while young potatoes absorb more water from steaming.
- Sweet potatoes, yams or regular potatoes work with this recipe too. Use a mixture of those to get fun, colorful balls – make orange, yellow and purple balls!
- Cashew cheese tastes best, if you let it ferment for 24-48 hours. However it’s also okay if you don’t ferment your cheese (or omit rejuvelac). It’s not going to be as tangy and sharp, but still delicious. In that case add a spoon of miso or more lemon juice/vinegar to make the cheese more flavorful.
- I rarely get my hands on fresh chervil, so to me it is a unique and special ingredient. But if you are not a big fan of it, then as always, use in the recipe whatever fresh herb you like and have.
- You can also stuff your potato balls with anything you like, just make sure the filling is not too liquid. Pesto, tapenade, almond feta, or a thicker hummus work great.
- If you prefer to keep the recipe oil-free, just omit the butter at the last step and use a non-stick skillet. Potato balls might get a bit too dry though, so feel free to spoon a bit of vegetable broth over the balls.
- You can also coat the balls with breadcrumbs or nuts/seeds for extra crunch. I find it works best when baked in the oven.
Also, check out these 50+ RECIPES FOR THE ULTIMATE CHRISTMAS MENU!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 1 kg/35 oz purple potatoes
- 1 tbsp vegan butter
- salt, pepper
- 100 g/3.5 oz cashews, preferably soaked
- 1 clove of garlic
- ½ cup of fresh chervil
- 3-4 tbsp of nutritional yeast
- 1 tbsp lemon juice
- 3-4 tbsp rejuvelac (optional)
- salt, pepper
- Add cashews, garlic, chervil, nutritional yeast, lemon juice and rejuvelac to a blender and blend until completely smooth. Add a few tablespoons of water if needed, and season with salt and pepper.
- Place a fine mesh strainer over a large bowl or pot, and lay down two layers of cheesecloth. Scoop cheese mixture over the cheesecloth, then wrap it in a tight bundle and tie with a rubber band. Cover it and let sit at room temperature for 24-48 hours, so the cheese can ferment. You can also skip this step, if you prefer, but your cheese won't be that tangy and sharp.
- Peel and dice potatoes, then place potato cubes in a steamer basket, cover, and cook for about 15-20 minutes, or until tender. Let cool a bit.
- Mash potatoes with a potato masher, season with salt and pepper.
- Using a spoon, scoop a handful of mashed potatoes. Form a medium sized ball, make a hole in the middle, then add a small scoop of the cashew cheese. Seal and roll into a ball. Repeat with leftover potatoes.
- Heat up a large skillet over medium-high heat, and add butter. Once butter has melted add potato balls and cook for 1-2 minutes on every side, until potato balls are heated throughout and get a bit of color. You might need to work in batches.
- Serve potato balls warm immediately with leftover cashew cheese on the side. Enjoy!