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mini vegan hash browns with almond cream cheese

Vegan Hash Browns with Almond Cream Cheese

There is hardly a more traditional Swiss dish than hash browns, called Rösti in Switzerland. My recipe is a modern version with mini vegan hash browns with almond cream cheese with cashew nuts and dill. Mini hash browns are enjoyed any time of day and occasion and are the perfect basis for a healthy, uncomplicated and tasty meal.
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Course main course
Cuisine Switzerland

Ingredients
  

For the vegan almond cream cheese

  • 30 g almonds
  • 70 g cashews
  • 130 g soy joghurt
  • 1 EL yeast flakes
  • 1 clove of garlic
  • salt and pepper
  • 2 stems fresh dill

For the mini hash-browns

  • 1 onion
  • 1 kg potatoes floury ones
  • 0.5 Tbsp salt
  • 2 heaped Tbsp cornstarch / Maizena
  • pepper

Instructions
 

  • Cook the almonds and cashew nuts in a small pan for 10 minutes.
  • Meanwhile, in mini-bowl (or stand mixer), combine soy yogurt, garlic clove, yeast flakes, salt and pepper in a bowl and mix with your mixer. Finely chop the dill.
  • Rinse the soft-boiled cashew nuts and almonds under running water and also place in the bowl. Puree finely.
  • Peel and halve the onion. Wash potatoes and optionally peel.
  • Finely dice the onion.
  • Grate the potatoes with a hand grater "(Rösti grater).
  • Add 0.5 Tbsp salt to the potatoes and mix well. Discard the liquid that comes out of the potatoes.
  • Add the cornstarch to the potatoes and mix well.
  • Heat a pan with enough olive oil. Fry the hash browns mass piece by piece in small portions until golden brown on both sides. Then place the mini hash browns on a plate lined with kitchen paper to drain.
  • Serve and enjoy the mini hash browns together with the vegan cream cheese, fresh lettuce and cherry tomatoes if necessary.
Keyword hash browns, potatoes, Rösti, vegan, vegan cream cheese
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