Spanish Patatas Bravas with Vegan Cashew Cream Sauce

Directions

1. Two hours before making dish, place raw cashews in a bowl and cover with warm water. Let rest.

2. When ready to make the potatoes (a bit over an hour into cashew soaking time), bring a pot of water to a boil. Add potatoes and blanch for 8 minutes. Drain, pat dry, and toss with 2 tablespoons of oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt.

3. Heat oven to 450 degrees. On a sheet tray, spread potatoes in a single layer and roast in oven for 30 to 40 minutes, until browning, crisp, and cooked through.

4. Meanwhile, make the salsa brava: Heat a small pot over medium heat. Add 1 tablespoon oil and minced onion and cook until soft and fragrant. Add crushed tomatoes, apple cider vinegar, smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and cayenne. Reduce heat to low; cook, stirring occasionally, until sauce thickens. Remove from heat and puree if desired.

5. Drain cashews and place in a blender; add 1/2 cup water, 1/4 teaspoon garlic powder, lemon juice and 1/4 teaspoon salt. Puree until smooth

6. In the bottom of a shallow bowl, spread salsa brava. Top with potatoes, drizzle cashew mayo on top and sprinkle with black pepper before serving.

 

RECIPE TIP:

By using crushed tomatoes you can get away with not blending the salsa brava. However, for a smooth and creamy sauce, puree the sauce before serving.