Deviled Potatoes

vegan, soy-free, gluten-free, refined sugar-free

Adapted from Isa Chandra Moskowitz's recipe on IsaChandra.com
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I never liked Deviled Eggs anyway, but I think these are pretty swell! With a little help from a special ingredient called black salt, these have that sulfur-eggy taste without the cholesterol! 

Yield: about 24 bite-sized potatoes  / Prep time: 25 min / Total time: 60 min

Ingredients:​

• 1 1/2 lbs small thin-skinned potatoes, like yukon gold (about 10)
• 1 tablespoon olive oil
• 1/2 cup cashews, soaked in water for at least 2 hours
• 3/4 cup vegetable broth (or water)
• 1/2 teaspoon turmeric
• 1 teaspoon kala manak black salt (or 3/4 teaspoon regular salt)
• 2 teaspoons fresh lemon juice
• A big pinch black pepper
• Paprika (optional, for garnish)

Directions:

1. Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
2. Slice potatoes in half length-wise and place on baking sheet. Drizzle with olive oil and sprinkle with salt. Rub potatoes to coat, and place cut-side down on the baking sheet. Bake for 30 minutes, until potatoes are tender.
3. In the meantime, drain the cashews and place them in a blender with the vegetable broth and turmeric. Blend until completely smooth, scraping the sides as necessary.
4. When potatoes are tender, remove from the oven. When cool enough to handle, but still hot, scoop the centers out with a rounded teaspoon, leaving about 1/4 inch lining of potato inside.
5. ​Place the scooped out potato into a mixing bowl and mash until smooth. Add the cashew cream mixture, black salt, lemon juice, and black pepper, and continue to mash until well incorporated. 
6. Scoop mashed potato mixture into the shells.**
7. Sprinkle paprika on top and enjoy!***

*Kala Manak black salt is an Indian mineral salt with a distinctive sulfurous taste. You can substitute regular salt if you don't have it, but I'd highly recommend spending a few bucks on some if you like that "egg-y" taste. You can find it on Amazon here.
​**To make them look extra fancy,  chill the mashed potato mixture in the fridge for about 30 minutes to stiffen up. Once cool, scoop into pastry bag fit with a medium sized serrated tip and pipe mixture into potato shells. 
***If not serving immediately, refrigerate and allow them to come to room temperature just before serving.