Easter is almost here and one thing I truly miss since going vegan is eggs! I loved eggs growing up. Scrambled was my egg of choice, but as I got older I really enjoyed hard boiled eggs as a snack. These vegan deviled eggs have that egg-like taste without any animals being abused or treated poorly in the process 🙂

These vegan deviled eggs are made with potatoes! Ya’ll know I love potatoes. In fact, I did Potato Wisdom’s Potato Reset a few months ago and really enjoyed it! Check it out!

You’ll need a few ingredients for this recipe:

Easy right! I’m sure if you’re vegan- you probably have a lot of these ingredients already around your house, so dig them up and get started!

We are going to start by slicing the little potatoes in half (hamburger style, not hot dog so they stay chunky) and then put them face down on a parchment lined baking sheet and cook at 350 degrees for about 25 minutes or until cooked through. Let them cool slightly.

In the meantime, blend together soaked cashews, vegetable stock, turmeric and lemon juice in a high speed blender until smooth.

Once the potatoes are cool enough to touch, scoop out the inside of the potato leaving about a 1/4 inch border. Add the potato filling into a small bowl and continue with the rest. Mash all the potatoes and add a little salt and pepper. Mash them up until it is pretty smooth.

Next, add in most of the “egg” mixture to the potatoes and mix well until combine. You might not need all the “egg” mixture as you don’t want the filling to becoming runny. It really depends on how much of the potato you scoop out.

Place the filling in the fridge for about 15 minutes to set up a bit then add in into a Ziplock bag. Snip a tip of the bag and pipe the filling into the scooped out potatoes! Top with some paprika and scallion or chives and serve chilled.

These deviled potato eggs are so good! I hope you all love them as much as I do. Once I finished shooting the video and photos for this, my husband and I gobbled them all up. Bring them to a gathering for Easter and I promise they won’t last! Everyone loves them.

Creamy Vegan Deviled Eggs

Course Appetizer
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 servings


  • 1 lb small yellow potatoes sliced in half
  • 1/3 cup raw cashews soaked in hot water for 20 minutes
  • 1/2 cup vegetable stock
  • 2 tsp lemon juice
  • 1/2 tsp turmeric
  • 1/2 tsp salt and pepper
  • paprika and scallions for garnish


  1. Begin by soaking your cashews in hot water and set aside.

  2. Slice the potatoes in half and place on a parchment lined baking sheet and cook at 350 degrees for about 25 minutes or until cooked through.

  3. In a high speed blender, add your cashews, vegetable stock, lemon juice and turmeric and blend until smooth and combine.

  4. Once the potatoes are done and slightly cooled, scoop out the inside of each potato half leaving about 1/4 in border around so they still hold their shape.

  5. Mash the potatoes well with the salt and pepper. Then add in some of the cashew mixture and mix well. You want the mixture to still be thick, not too runny. It depends how much of the cashew mixture you will need depending on how much of the potato insides you scooped out. Place filling in fridge for 15 minutes.

  6. Place the chilled filling in a ziplock bag and move it all to one corner of the bag. Snip the tip of the bag and pipe the filling into each of the potato halves. Top them with some paprika and scallions or chives and serve chilled!

Recipe Notes

Choose potatoes that resemble the size of an egg. If too small, it will be hard to scoop out the inside.


Xo, Melissa

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