Recipe from Marlena Izdebska
Satisfying Vegan Food

Potatoes with Vegan Lemon Cream Cheese

and asparagus
5
Average: 5 (4 votes)
(4 votes)
Potatoes with Vegan Lemon Cream Cheese

Potatoes with Vegan Lemon Cream Cheese - Photo and Recipe: Marlena Izdebska

share Share
print
bookmark_border Copy URL
Difficulty:
very easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in

Healthy, because

Even smarter

These potatoes taste creamy and decadent but are 100% vegan.

This dish makes a perfect vegan side or appetizer.

Ingredients

for
3
POTATOES
8 medium round Yukon gold potato
FILLING
10 ounces regular or Vegan cream cheese
2 tablespoons Lime juice (plus zest)
1 tablespoon
1 tablespoon olive oil
salt
black pepper
TOPPINGS
2 stalks Asparagus
1 tablespoon Fresh herbs
1 teaspoon Capers (food group) (drained)
black pepper
1 ounce caperberry
How healthy are the main ingredients?
cream cheeseolive oilsalt

Preparation steps

1.

Wash the potatoes well and cook in salted water, in a covered pot, for 10-15 minutes.

2.

While potatoes are cooking mix together all filling ingredients, including cream cheese, lemon juice, lemon zest, dill, olive oil, salt, and pepper. Refrigerate ingredients.
Blanch asparagus and when cool cut stalks into strips using a vegetable peeler, and keep tops whole. Set aside.

3.

When potatoes are cooked, drain, pat dry and cool.

4.

Cut potatoes in half, place on a plate or in a shallow bowl. Top each potato with1-2 Tablespoons of the prepared filling and sprinkle with grated lemon zest. Nestle asparagus strips and tops around potatoes.

5.

Garnish plate with fresh herbs, capers, and a grind of black pepper.

Tags