2 large potatoes, peeled & diced

1/4 head cauliflower, chopped

1/2 bundle of scallions, diced (use all but the very end of the white part)

1 tbsp. garlic, minced

2 celery stalks, diced

1/4 cup nutritional yeast

1 tbsp. white vinegar

1 cup raw cashews

1 tsp. black pepper

2 tsp. paprika

1 tsp. smoked paprika

1 tsp. chipotle powder

1/2 cup unsweetened almond milk

Coconut Bacon:

1 cup big coconut flakes

1 tsp. liquid smoke

2 tbsp. coconut aminos

2 tsp. smoked paprika

1 tbsp. maple syrup


Preheat: 425

Add potatoes and cauliflower to a baking sheet. Cover with a splash of veggie broth. Bake for 10-15 minutes or until potatoes are soft.

Make coconut bacon. Place all ingredients into a bowl and then pour coconut onto a baking sheet. Bake for 10 minutes or until coconut is crisp.

Saute garlic, scallions, and celery in a splash of veggie broth. Once veggies are soft add smoked paprika, paprika, chipotle powder, nutritional yeast, raw cashews and vinegar.

Once everything is mixed together add the veggie/cashew mixture to a high speed blender. Next add cooked potatoes and cauliflower to the blender with milk and veggie broth. 

Blend until creamy. If it's too thick add more liquid. Adjust seasoning if needed.

Top with coconut bacon and green part of the scallions.

Kayla Jacob

Personal Chef

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