Potatoes with Vegan Lemon Cream Cheese
These potatoes taste creamy and decadent but are 100% vegan.
This dish makes a perfect vegan side or appetizer.
- 8 medium round Yukon gold potato
- 10 ounces regular or Vegan cream cheese
- 2 tablespoons Lime juice (plus zest)
- 1 tablespoon
- 1 tablespoon olive oil
- black pepper
Wash the potatoes well and cook in salted water, in a covered pot, for 10-15 minutes.
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.
When potatoes are cooked, drain, pat dry and cool.
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.
Garnish plate with fresh herbs, capers, and a grind of black pepper.