Spanish Patatas Bravas with Vegan Cashew Cream Sauce

Directions

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

2. When ready to make the potatoes, bring a pot of water to a boil. Peel and cut the potatoes into ½” cubs then place in the boiling water. Blanch for 8 minutes, then drain, pat dry, and toss with 2 tablespoons of the oil, 1/2 teaspoon of Frontier Co-op Garlic Powder, and 1/2 teaspoon Frontier Co-op Table Salt.

3. Heat the oven to 450 F˚. Spread the potatoes in a single layer on a sheet tray and put in the oven. Roast until browning, crisp, and cooked through; 30 to 40 minutes.

4. While the potatoes are cooking, heat a small pot over medium heat. Add 1 tablespoon the oil for the salsa brava followed by the minced onion. Cook the minced onion until soft and fragrant then measure in the remaining ingredients crushed tomatoes, 1 tablespoon apple cider vinegar, 2 teaspoons Frontier Co-op Smoked Paprika, 1/2 teaspoon Frontier Co-op Garlic Powder, 1/2 teaspoon Frontier Co-op Table Salt and 1/8 teaspoon Frontier Co-op Cayenne. Reduce the heat to low and cook, stirring occasionally, until the sauce thickens. Remove from heat and puree if desired.

5. Finally, once the potatoes and sauce are done, drain the soaking cashews and place in a blender along with ½ cup water, 1/4 teaspoon Frontier Co-op Garlic Powder, lemon juice, and 1/4 teaspoon Frontier Co-op Table Salt. Puree until smooth

.6. Spread the salsa brava in the bottom of a shallow bowl and top with potatoes. Drizzle the cashew mayo on top and sprinkle with black pepper before serving.

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.