Vegan Parmesan Truffle Tater Tots
Homemade tater tots flavored with vegan Parmesan and truffle oil, served with garlic aioli.
Servings: 4 people
Ingredients
- 2 lbs. Russet potatoes,peeled
- 1 Tbsp. All purpose flour
- 3 tsp. Salt
- 1/2 tsp. Pepper
- 2 Tbsp. Nutritional yeast
- 4 tsp. Truffle oil
- 1 Tbsp. Vegan Parmesan
- Oil for frying
Vegan Parmesan
- 1/2 C. Cashews
- 2 Tbsp. Nutritional yeast
- 1 tsp. Salt
Garlic Aioli
- 3/4 C. Vegan Mayo
- 4 Cloves Garlic, smashed
- 2 Tbsp. Lemon juice
- Salt and Pepper to taste
Instructions
- If using the homemade vegan Parmesan, make it first, by adding the cashews, nutritional yeast and salt to a food processor and pulsing until it is a fine crumble like real Parmesan. Set aside.
- In a large pot, fill with water and then add the peeled potatoes. Bring to a simmer, and cook for 6-8 minutes, just until a little softer, you don't want them to be cooked all the way through.
- Drain and cool for a few minutes so you can handle them. Grate the potatoes, and then add them to a mixing bowl with the flour, salt and pepper, nutritional yeast, and 2 tsp. of truffle oil. Mix together.
- Heat a few tablespoons of oil in a non stick skillet. Form the potato mixture into tots using your hands. Just press together and make it as tot like as you can. Fry the tots in batches for a minute or two on each side until nice and brown.
- You can make sure they are cooked all the way through in the pan, or finish them in the oven. If you want to do that, place the fried ones on a baking sheet and bake for about 10 more minutes on 375 degrees.
- While you are cooking the tots, make the aioli by mixing all the ingredients together. Set aside. They are also super delicious with just ketchup!
- Once the tots are completely done, toss with the remaining 2 tsp. of truffle oil and the vegan Parmesan. Serve immediately,