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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Cheesy Smashed Potatoes

Yes, this is what vegans eat: Cheesy smashed potatoes, a cross between nachos and potato skins.

The idea that going vegan means eating boring, bland food is so dated. This recipe for cheesy smashed potatoes can be made with the quick, homemade vegan cheese sauce below, or you can buy your favorite brand. Making it from scratch is easy and economical and you'll find lots of uses for it no doubt! For a nut-free version, try using 2 to 3 cooked and peeled potatoes in place of the cashews and follow the rest of the directions. 

It's a delicious dinner when you add a beautiful, green salad or enjoy these cheesy smashed potatoes as an appetizer. Either way, you'll be back for seconds!

 

Ingredients

 10 to 12 small, thin-skinned potatoes
 3/4 cup raw cashews (you can soak them in water for 30 minutes if you like!)
 1/3 cup nutritional yeast
 2 tablespoons cornstarch or tapioca starch (this is what thickens the sauce when you heat it)
 3 large cloves garlic
 2 teaspoons onion powder
 3/4 teaspoon salt, plus more to taste
 1/4 teaspoon ground turmeric
 1 1/2 cups water, plus more to thin
 Oil for frying
Suggested toppings
 Chopped, cooked vegan sausage
 Chopped, cooked broccoli
 Whole or refried beans
 Pickled or fresh jalapeños
 Black olives
 Diced avocado or guacamole
 Vegan bacon crumbles

Directions

1

Boil the potatoes in water until fork-tender. Remove from water and let them cool until you can handle them.

To make the cheese sauce, blend the cashews, nutritional yeast, cornstarch, garlic, onion powder, salt, turmeric, and water in a blender on high speed until creamy and smooth. For an extra rich sauce, peel one of the cooked potatoes and blend it into the sauce.

Pour the cheese sauce into the pot used for the potatoes and cook over medium heat while stirring until thickened or about 5 minutes.

Set a large pan on medium-high heat and drizzle a couple of tablespoons of oil in it. When it's hot, place the potatoes in the pan and use a glass, spatula, or your palm to smash the potatoes. Let them cook until crispy and brown on the bottom, about 5 minutes.

Season with a little salt and pepper. Decide to transfer them to a serving platter or plate or serve them in the pan. Pour the cheese sauce over them. Top with all the "fixins" and grab a fork...and a couple of napkins.

Notes

Cheesy Smashed Potatoes
IngredientsDirections

Cheesy Smashed Potatoes

DifficultyEasy
YIELDS
Serves 4 as main course or 6 as an appetizer

INGREDIENTS

 10 to 12 small, thin-skinned potatoes
 3/4 cup raw cashews (you can soak them in water for 30 minutes if you like!)
 1/3 cup nutritional yeast
 2 tablespoons cornstarch or tapioca starch (this is what thickens the sauce when you heat it)
 3 large cloves garlic
 2 teaspoons onion powder
 3/4 teaspoon salt, plus more to taste
 1/4 teaspoon ground turmeric
 1 1/2 cups water, plus more to thin
 Oil for frying
Suggested toppings
 Chopped, cooked vegan sausage
 Chopped, cooked broccoli
 Whole or refried beans
 Pickled or fresh jalapeños
 Black olives
 Diced avocado or guacamole
 Vegan bacon crumbles

DIRECTIONS

1

Boil the potatoes in water until fork-tender. Remove from water and let them cool until you can handle them.

To make the cheese sauce, blend the cashews, nutritional yeast, cornstarch, garlic, onion powder, salt, turmeric, and water in a blender on high speed until creamy and smooth. For an extra rich sauce, peel one of the cooked potatoes and blend it into the sauce.

Pour the cheese sauce into the pot used for the potatoes and cook over medium heat while stirring until thickened or about 5 minutes.

Set a large pan on medium-high heat and drizzle a couple of tablespoons of oil in it. When it's hot, place the potatoes in the pan and use a glass, spatula, or your palm to smash the potatoes. Let them cook until crispy and brown on the bottom, about 5 minutes.

Season with a little salt and pepper. Decide to transfer them to a serving platter or plate or serve them in the pan. Pour the cheese sauce over them. Top with all the "fixins" and grab a fork...and a couple of napkins.

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