Spanish Patatas Bravas with Vegan Cashew Cream Sauce

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  • Total Time: 2 hrs 10 mins
  • Hands-on Time: 50 mins
  • Makes: 6 to 8

This roasted patatas bravas recipe is a cleaner, vegan take on the classic fried Spanish side dish. But it's every bit as flavorful, featuring homemade tomato sauce and cashew ‘mayo’, and spiced up with our Spanish Smoked Paprika.


  • 1/2 cup raw cashews

    2 pounds white potatoes, peeled and cut into 1/2-inch cubes

    3 tablespoons avocado oil, divided

    1 1/4 teaspoons Frontier Co-op Organic Garlic Powder, divided

    1 1/4 teaspoons Frontier Co-op Sea or Pink Himalayan Salt, divided

    1/2 cup onion, minced

    1 can (15 ounces) crushed tomatoes

    1 tablespoon apple cider vinegar

    2 teaspoons Frontier Co-op Smoked Paprika

    1/8 teaspoon Frontier Co-op Organic Cayenne

    Juice of 1/2 lemon


    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.



    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.


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