Directions

1. Preheat oven to 425 F/218 C.
2. Soak the walnuts in a container with water at room temperature for 4 hours. Then, drain the water.
3. Add the almond milk and use an immersion stick blender (a regular blender will also work) to puree the walnuts. Set aside.
4. Remove stem and seeds from bell pepper. Slice into big strips, then lay flat on a lined cookie sheet, with the outside skin of the pepper facing down. Roast for 20 minutes in pre-heated oven or until softened and lightly browned. Let cool, then, dice and set aside.
5. Chop potatoes into 3/4 inch cubes.
6. In a large stockpot, boil water (2/3rds full). When boiling, add potatoes. Let cook for 20 – 25 minutes. Potatoes should be soft enough to press with a fork, but not mushy.
7. Drain potatoes. In a large mixing bowl, combine walnut cream with all ingredients except the potatoes.
8. Once thoroughly mixed, add in the potatoes and stir.
9. Cool in fridge for 1 – 2 hours before serving.