our latest recipes

1. Scrub and clean potatoes. Add them to a large saucepan and cover with cold water. 
2. Salt the water generously and then bring to a boil. Boil until fork-tender, drain the potatoes. 
3. Transfer to a bowl of ice water, let cool for 5 minutes. Then drain again. 
4. Slice each potato in half, and trim a small piece from the rounded side to create a flat base so the potatoes can sit cut side. 
5. Using a spoon or small melon baller, scoop out a rounded ¾ tsp of flesh from each half to make a small well in the center. Transfer the potato flesh to a small bowl as you work. 
6. You should have around 1 cup of potato for the filling in your small bowl. Now combine the sour cream, mayonnaise, lemon, relish, turmeric, mustard and spices with a fork and blend thoroughly. 
7. Adjust the consistency with more sour cream if needed, you want a pipable and tasty filling! 
8. Transfer your “egg” filling to a piping bag fitted with a star tip or a resealable plastic bag with one corner trimmed. 
9. Pipe filling into each potato half and top with a sprinkle of paprika and sliced chives. 
10. Serve cold and enjoy!

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• 12 small Yukon Gold Potatoes, scrubbed
• ¼ cup Plant-Based Sour Cream
• 2 Tbsp Vegan Mayo 
• 2 tsp lemon zest
• 1 tbsp lemon juice 
• 1 tbsp pickle relish, finely chopped 
• 1 tbsp whole grain mustard
• 1 tsp onion powder 
• ½ tsp garlic powder 
• ½ tsp ground turmeric

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