Hello Again! Kind Mom, here. For this months “I Can Vegan That” I’ve “veganized” a traditional Irish treat called potato candy. They are super cute little treats that resemble the shape and color of a potato. My friend, Aileen, would bring these into work every St. Patrick’s day and I’ve always wanted to try them! The whole family loved these, even my 13 year old!
There are two ways to make these. For an easy and quick option you could use store bought vegan cream cheese or for a healthier-raw option you could make your own cream cheese with 4 simple ingredients. The directions below will demonstrate the homemade cream cheese option, which needs to be made a day or two before the candy.
raw cream cheese
- 1 1/2 cups – raw cashew pieces, soaked for 12-24 hours
- 1/4 cup – raw apple cider vinegar
- 2 tbsp – fresh lemon juice (one lemon)
- 2-3 tbsp – water (to make the mixture smooth)
- 1/4 cup – room temperature vegan butter
- 1/2 cup (4 oz) – of vegan cream cheese, softened
- 1 tsp – vanilla powder
- 2 1/2 cups – confectioners’ sugar
- 1 – 2 cups – flaked coconut, ground course (I used 1 cup because I wanted a more subtle coconut taste)
- 1 tbsp – ground cinnamon
raw cream cheese
- Place raw cashew halves in a glass bowl, fill with filtered water. Cover and place in the fridge to soak for 24 hours. I use mason jars for soaking nuts because it’s easy to store.
- Drain and rinse the cashews with water.
- Blend cashews in a blender or food processor with the cider and lemon juice. Add 2 tablespoons of water, going up to 3 tablespoons if needed.
- Blend for 2 minutes or so, until very smooth. Set mixture aside for 1-2 hours at room temperature.
- Drape a bowl with 1 ply of cheesecloth.
- Spoon the cream cheese mixture onto the cheesecloth.
- Pull up the sides of cheesecloth and tie with a piece of string or twine. You could also knot it if the cloth is long enough.
- Hang the cheese bag on a kitchen utensil and rest it inside a vase or juice pitcher. It just has to be extended in the air so that the extra liquids can drain from it.
- Leave in a warm place for at least 24 hours.
- Remove from the hanging setup you’ve created, remove cheesecloth.
- Mix butter and cream cheese in a large bowl.
- Add vanilla and sugar.
- Beat until the mixture forms a sticky ball.
- Stir in coconut with a spoon.
- Roll small amounts of the mixture between your hands to form small potato-shaped candies.
- Place cinnamon in a shallow dish and roll the balls in it.
- Place the balls on a cookie sheet and chill for about 1 hour or until firm.