This vegan version of deviled eggs aka deviled potatoes is a lot healthier but tastes just as indulgent. Cashews make the filling creamy, and as such complement the potatoes perfectly. They make great finger food or appetizer for any kind of party.
Wash potatoes thoroughly and halve lengthways. Place potato halves into a pot with a fan steamer (or something similar) and steam for about 20 minutes. Alternatively you can bake potato halves in the oven for about 30 minutes (rub them with some olive oil before baking).
In the meantime, prepare the filling:
Drain cashews and place them in a blender with all the other ingredients except for paprika and chives. Blend until completely smooth.
When potatoes are tender, remove them from the steamer and let cool until warm enough to handle. Scoop the centers out with a teaspoon and place into a mixing bowl (leaving just a little of potato lining inside).
Mash the scooped out potato with a fork. Add the cashew cream mixture and continue to mash until well combined. Chill in the fridge for about 30 minutes.
Scoop mixture into a pastry bag (or freezer bag) and fill potatoes. Sprinkle with paprika and top with chives. Keep in the fridge until ready to serve. They taste best at room temperature.