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Crushed potatoes with spinach & basil pesto & cashew 'parmesan'
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Crushed Potatoes with Spinach & Basil Pesto & Cashew Parmesan

The crispiest crushed potatoes topped with incredible spinach and basil pesto and cashew parmesan for extra crunch. Totally addictive!
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Crushed potatoes, Pesto, Plant-based, Potatoes, Vegan
Prep Time 10 minutes
Cook Time 45 minutes
Author Niki Webster

Ingredients

For the crushed potatoes

  • 500 g new potatoes or potatoes of choice
  • Water to cover
  • 1 tbsp olive oil x 2
  • 1/2 tsp sea salt x 2
  • Big twist black pepper
  • 1/2 tsp chilli flakes x 2
  • 1/2 tsp garlic powder x 2

For the spinach & basil pesto

  • 2 handfuls spinach
  • 2 handfuls basil
  • 1/4 cup toasted pine nuts
  • 1/4 cup brazil nuts
  • Juice & zest of 1/2 lemon
  • 1 tsp sea salt
  • 1 clove garlic
  • 3 tbsp nutritional yeast
  • 1/2 cup water

For the Cashew Parmesan

  • 250 g cashews
  • 4 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp salt

For the Sunflower seed Dukka

  • 100 g sunflower seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 3 tbsp sesame seeds
  • 1 or 2 sprigs of fresh thyme
  • 1 tsp sea salt
  • 1/2 tsp chilli flakes

Instructions

To make the crushed potatoes

  • Boil the potatoes in a large pan of boiling salted water for 15 minutes or until tender. Drain.
  • Pre hear your oven to Gas Mark 4/180C
  • Add the drained potatoes to a large baking tray and crush them a little with a fork.
  • Drizzle the oil over the top then sprinkle with sea salt, pepper, chilli and garlic powder.
  • Bake on Gas Mark 4 for 15 minutes.
  • Remove from the oven and flip, drizzle with oil and more spices. Bake for a further 15-20 minutes until crispy on both sides.

To make the pesto

  • Add all the ingredients to your food processor or high-speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

To make the cashew parmesan

  • Add all the ingredients to a food processor and blitz, not too much as you want some texture.

To make the dukka

  • Put the seeds, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper.
  • Dry toast for 12 minutes on gas Mark 4/180C. Allow to cool.
  • Add thyme leaves, chilli & salt to a mini chopper and pulse in 1 second bursts.
  • To serve top with generous amounts of with Cashew cheese, dollop some pesto on and sprinkle Dukkah for crunch.
  • Absolutely delicious!

Notes

2 servings