Скачать или смотреть VEGAN BEER CHEESE POTATO CAKES

These one-of-a-kind potato cakes are 100% plant-based and 100% seriously delicious.

Recipe:

Ingredients:

Beer Cheese:
1 to 2 cans PBR, boiled in a saucepan for 5 minutes
2 cups cashews: 1 cup boiled in water for 15 minutes, 1 cup raw
1 red bell pepper, roasted, peeled, the diced
1/2 cup nutritional yeast
1 lemon, juiced
3 cloves garlic, peeled
1/2 tsp salt
1/2 tsp onion powder
1 dash cayenne
3 jalapeños, de-seeded, diced

Potato Dough:
2 1/4 pounds medium golden potatoes, peeled, chopped, boiled for 25-30 minutes
Salt and pepper to taste
75 grams rice flour
50 grams corn meal
4-6 green onions, thinly sliced

Caramelized Onions:
1 yellow onion, topped and bottomed, thinly sliced
3/4 tsp salt
3/4 tsp black pepper
3/4 tsp vegan sugar
2 tsp apple cider vinegar

Preparation:

Add 1 cup boiled cashews, roasted red bell pepper, nutritional yeast, lemon juice, garlic cloves, salt, onion powder, and cayenne to a blender. Pour in beer until it is about 1/2 inch above all ingredients in the blender. Blend together, starting off at a low speed and increasing to high over a period of 1-2 minutes. At this point, add another cup of raw cashews, then blend again, starting on low to allow the cashews to break up, then increasing to high over a period of 1-2 minutes. Place beer cheese in large mixing bowl, add diced jalapeños, and whisk together.

Prepare and boil potatoes.

While potatoes are bowling, add sliced yellow onion to a pan over medium high heat with 2-3 tbsp oil, season with salt, pepper, and vegan sugar, then cooking in the pan for about 5-7 minutes, stirring occasionally with a wooden spoon. Once browned, add apple cider vinegar and stir in. Cook for another 2-3 minutes until golden brown, then remove from pan and place in separate small bowl.

Once potatoes are done boiling, strain and place them in either a stand mixer or large bowl. Mash them together. Season with salt and pepper (about 1.5 tsps each), then add rice flour and corn meal. Fold/mix ingredients together to form a dough. Once formed, add green onions and incorporate them into the dough. Place dough in a separate bowl.

Flour a large work surface with rice flour, then flour your hands. Grab dough and roll out with a rolling pin into a 16-inch by 10-inch sheet, until dough is at about 1/2 inch thickness. Cut 16 rounds out of the dough with a 3-inch cookie cutter. Grab 1/4 cup measuring cup, and one at a time, place one dough circle in the 1/4 cup to create a well, add two spoonfuls of vegan beer cheese, then seal the top with another dough circle, making during all the sides are well-sealed. Drop each potato cake into a separate pan.

Melt 2-3 tbsp vegan butter in a pan over medium high heat, and once melted, add potato cake to pan. Allow to sear for 4-5 minutes, until golden brown on the bottom. Flip potato cake, then baste with the vegan butter in the pan. Allow to sear for another 1-2 minutes then remove.

Plate the potato cakes, top with caramelized onions, and enjoy!

Huge shout-out to @pbr - a timeless beer.

Music: Tangled Hair

FB:   / tangledhair  
IG: @asktangledhair
Bandcamp: https://bsmrocks.bandcamp.com/album/w...

Vegan Scratch Kitchen

FB:   / veganscratchkitchen  
IG: @vegscratchkitchen

#vegan #veganfood #vegancooking #veganrecipes #veganhomecooking #veganlove #vegancheese #veganbeercheese #beercheese #jalapenocheese #potatocakes #caramelizedonions #scratchcooking #homemade #colorado #boulderco