Creamy Potatoes with Vegan Barbecue
This meal was inspired by the wonderful Vegan Barbecue from the EPCOT Food & Wine Festival’s South Korea booth.
- 6 Yukon gold potatoes (I used red potatoes)
- ½ cup cashews (soaked)
- 1 yellow onion (diced)
- 2 cups peas
- 1 can cannellini beans
- Seasoning (oregano, garlic powder, etc).
- Optional vegetables (carrots, cauliflower, celery, etc.)
Bring the potatoes to a boil in a large pot. Once boiling, add the seasonings, onion and other vegetables, reduce heat and simmer covered for about 25 mins. While boiling, take the cashews with soaking water and blend until smooth. After the 25 mins, stir the cashew blend into the pot. (*Drain any excess water prior to adding cashew blend). Add the peas and beans and simmer for another 5 mins or so.