Best Home Fries With Garlic Cashew Basil Cream Recipe
Upgrade your breakfast potatoes with these crispy Cashew Basil Home Fries! Golden brown, pan-fried potatoes tossed in a creamy cashew basil sauce with vegan parmesan flavor.
Ingredients
- 2 pounds russet potatoes or gold potatoes / Yukon golds – peeled and cut into bite-sized cubes
- 2 tablespoons olive oil plus extra for the pan
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup raw cashews soaked in hot water for 20 minutes, then drained
- 1 small bunch fresh basil about 1 cup, packed
- 2 tablespoons nutritional yeast adds a parmesan cheese-like flavor
- 2 cloves fresh garlic or roasted garlic for sweetness
- 1 tablespoon lemon juice
- ¼ –½ cup warm water to thin sauce
- Optional: ¼ cup shredded vegan cheese for extra melt and cheesiness
Instructions
- Boil the potatoes – Cut russet potatoes (or gold potatoes, Yukon golds, etc.) into cubes. Boil in a large pot for 5–6 minutes, then drain well to remove excess water.
- Season the potatoes – Toss the warm potatoes in a large mixing bowl with olive oil, garlic powder, kosher salt, and pepper until coated.
- Pan-fry until golden brown – Heat hot oil in a large skillet over medium heat. Fry potatoes in a single layer until crispy home fries form, about 10 minutes.
- Blend the cashew basil sauce – In a food processor, combine soaked cashews, fresh basil, nutritional yeast, garlic, lemon juice, and warm water until smooth and creamy.
- Toss and serve – Drizzle sauce over the golden brown potatoes, toss gently, and finish with fresh herbs or a sprinkle of vegan cheese (or parmesan cheese if not vegan).