Fragrant and delicious herb roasted potatoes with sautéed kale and chard, juicy tomatoes and a creamy vegan cashew labneh sauce. Get ready for your kitchen to smell amazing!
If you want your house to smell delicious for an entire afternoon, then make these herb roasted potatoes. The fresh thyme, rosemary and sage are incredibly fragrant and will add so much life to basic roasted potatoes. The smells get even better once you start cooking garlic, tomatoes and kale at the same time as the herb roasted potatoes. Once you use fresh herbs, there’s no turning back to the dried variety (unless you can’t get the fresh herbs where you live). I was even able to purchase locally grown herbs, which I’ve been much more conscious of whenever I’m food shopping. What are your favorite herbs and spices? I’m trying to incorporate more of them into my cooking and would love to hear what your go-to herbs and spices are!
You could stop here and eat the kale salad as is, but we decided to add a super creamy vegan cashew labneh. Labneh is traditionally greek yogurt, but with the whey removed to create a thicker consistency. Fred has been obsessed with a vegan version that we can get in DC, and he was determined to make a vegan cashew based version. Honestly, this stuff is AMAZING. You can eat it two ways, as a dressing for the kale salad or as a dipping sauce for the herb roasted potatoes. We obviously enjoyed the labneh both ways, and I was so full, but so happy.
The key to making the labneh extra creamy is soaking the cashews and using a slightly insane amount of lemon juice. Fred used at least 5-6 lemons, which is about 1/2-2/3 cup of lemon juice, and around 1/4 cup of water to help thin it out. You can easily adjust the ratios of the ingredients to make your labneh a thinner or thicker consistency, but it’s absolutely delicious as a thicker dipping sauce.