Viral Plant-Based Potato Flights
Bonsan Cashew Chive Cheese-Free Spread
Bonsan Red Pepper and Cashew Spread
Bonsan Beetroot and Horseradish Spread
Bonsan Toscana Style Spread
4 baby potatoes
Dash of olive oil
Handful of chopped chives
1 tbsp pink pickled onion
¼ avocado (sliced)
1 tbsp vegan feta
Sprinkle of sesame seeds
6 pitted olives (sliced)
Salt and pepper (to taste)
Serves: 4
1. Preheat oven to 200/180C fan.
2. Place your baby potatoes on a baking tray, drizzle with olive oil and season to your liking. Place the baking tray in the oven and bake the potatoes for 40 mins.
3. After the potatoes are cooked, let them cool slightly. Then, slice them in half, but keep the halves partially connected.
4. Potato 1: Spoon a dollop of Cashew Chive Cheese-Free Spread into the centre of the potato, spreading evenly, then topping it with a sprinkle of chopped chives and a tablespoon of pink pickled onions.
5. Potato 2: Spread some Red Pepper and Cashew Spread in the centre of the potato and top with the sliced avocado.
6. Potato 3: Spoon some Beetroot and Horseradish Spread onto the potato. Top with a tablespoon of vegan feta and a sprinkle of sesame seeds.
7. Potato 4: Spread some Toscana-style spread on top of the potato and place some sliced olives on top.
8. Finally, you are ready to serve up your potatoes, topping with some additional seasonings if you like. Enjoy this delicious and fun plant-based snack!