Ingredients
Scale
Vegan Blue Cheese: (optional)
- 1/2 cup vegan mayo
- 2/3 cup vegan tofu feta, slightly drained
- squeeze of lemon
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbs tahini
- 1 tbsp dill
- salt/pepper as desired
- 1/3 cup hot sauce
- 1/2 tsp garlic powder
- 2 1/2 tbsp vegan butter, melted
Other:
- 1lb mini yellow potatoes
- 2 tbsp chopped chives
Instructions
- Preheat your oven to 425º and bring a pot of salted water to a boil. Boil the whole potatoes until they are tender, about 15 minutes.
- Drain the potatoes and on a parchment lined baking sheet, smash each one with the back of a heavy glass or a mason jar.
- Drizzle the smashed potatoes with the olive oil and sprinkle with Kosher salt. Bake until golden brown and crispy, about 15 minutes
- Buffalo Sauce: combine all the ingredients in a shallow dish
- Vegan Blue Cheese: combine all the ingredients in a shallow dish.
- Lay potatoes out and top with vegan blue cheese and buffalo sauce. Garnish with chopped chives.
- Prep Time: 5 mins
- Cook Time: 30 mins