Vegan Skordalia

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Processor

If you haven't tried skordalia....skadaddle! The Greeks are onto something.

Mashed spuds are never duds (in my opinion), and these tangy rustic potatoes are sublime. Traditional skordalia uses crusty bread. I've used blanched slivered almonds to make it gluten-free and bit healthier.

I first fell in love with skordalia at a cafe in Henley Beach in Adelaide about 15 years ago. This cafe had the most interesting diverse selection of dips, and this skordalia was the star. Since then, it's graced the table at many a dinner party to the delight of my guests.

This recipe is really versatile. It's fantastic spread on grilled vegetable kebabs, delicious served with crusty bread, crackers, or crudités, is awesome slathered on sandwiches and wraps, and is a more exotic alternative to conventional mashed potatoes.

If you are serving this as a dip or paste you can get away with a richer blend as you're getting a smaller mouthful. If you're making this as a vegetable side dish, you may want to hold back on the garlic paste, lemon juice, and vinegar. This blend can get very rich and overbearing in large quantities.

Vampires beware.

Vegan Skordalia

Vegan Skordalia

Serves 6 to 8 30 MINS
  • 4 large yellow potatoes, peeled and roughly chopped
  • 1/2 cup extra-virgin olive oil
  • 1 cup blanched slivered almonds
  • 2 tablespoons minced fresh garlic, plus more to taste
  • 1 teaspoon onion powder, plus more to taste
  • 1/3 cup white vinegar, plus more to taste
  • 1/4 cup fresh lemon juice, plus more to taste

  • 2 1/2 teaspoons Celtic sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped chives
  1. In a medium saucepan, place the diced potatoes, cover with cold water and 1 teaspoon of salt, and over high heat, bring the pot to a boil. Reduce the heat to medium-high, and simmer for about 10 minutes, until cooked through. Drain your potatoes, and allow to cool slightly. Gently mash your spuds with a potato masher or push them though a ricer.
  2. Throw the olive oil, blanched almonds, minced garlic, and onion powder into a food processor fitted with the s blade, and pulse until you have a garlic paste.
  3. In a bowl, fold the garlic paste through the potatoes, then add the lemon juice, vinegar, salt, and pepper. Tweak amounts to taste. Stir through the parsley and chives.
  4. Serve with veggie sticks or crackers.

Photo by Trent Lanz and styling by Alicia Buszczak




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