guess what it's topped with? A Homemade Cashew sour cream! yeeeees
Hi there! Feeling goooood after a great start to my week + a little bit of necessary "me time" over the weekend. If you've ever done a Restorative yoga class, that followed an intense Rumble class (boxing/ intense workout if you aren't familiar) you can imagine how great and energized I feel. You know the feeling-- so completely sore and dead from an insane and fast moving class, never-felt-so-happy-to-hit-the-pillow-at-night feeling. But you wake up, and go to a slow moving and almost meditation like class. Namasteeeeeeee. #OM(g)
If you follow my Instagram, you know that on Sunday morning, I attending Dessert Goals with Sydney. A mini dessert show, with SO many small BUT mighty, successful dessert companies. Our tickets were for 10am, so naturally I panicked on how I'd feel that early eating candy and cotton candy and sugar on sugar. BUT, not so surprisingly enough, we really enjoyed ourselves! It was SO much fun, and I tried the coolest vegan desserts. Like shaved ice from Bonsai Kakigori? UM YES. Gimme shaved ice everyday foooorever. Addicted. OH and Brooklyn Floss has the most bomb cotton candy. Lavender Vanilla with edible glitter to top? So many new obsessions.
But you know what we did the night before? Obviously cooked up a dang delish dinner. See this loaded potato?! All done by Sydney and myself. Hire us ;)
Check out this perf new recipe. Easy, versatile, AND now you have a simply easy cashew sour cream. I've had vegan sour cream on my list for some time to try + create, and we did a ton of trial and error to make this one come to life. Side note: When you were a kid, did you ever got to Wendy's and order a Baked Potato with chili, chives, and sour cream? Well, we basically grew up on those, and I had to re-create a classic masterpiece. Here it is. Enjoy!
I N G R E D I E N T S:
- Approx. 4 russet potatoes, scrubbed/cleaned well (more or less- up to you!)
- Hot batch of the best spicy vegan taco meat (or my Hearty Chili)
- Chives, to top
- Salt & Pepper, to taste
CASHEW SOUR CREAM
- 1 cup of raw cashews, soaked in boiling water for 20 minutes
- 1/2 cup of unsweetened almond milk
- 1/4 cup + 1 Tbs of lemon juice
- 3/4 tsp of sea salt
- 1 tsp of nutritional yeast flakes
- 1/4 tsp of white pepper
SOUR CREAMLESS CREAM: Toss cashew sour cream ingredients in a high speed blender, and blend until super smooth and creamy. Scrape down as needed, and place in the fridge until ready to use. As it chills, it will firm up a bit to resemble the texture and thickness of a dairy sour cream.
BAKED POTATOES: You can do this 1 of 2 ways. Slower but crispier way- rub the potatoes down with a little extra virgin olive oil, salt + pepper, pierce with a fork all over, and pop in the oven at 425 degrees fahrenheit for about 45 minutes. OR, the quicker way- 2 at a time, pierce the potato all over, individually wrap with a wet paper towel and microwave for 4 minutes. I have one of those microwave potato pouches, but not necessary if you don't! Check on it, and place back in at 1 minute increments at a time as needed until cooked through.
Lastly, cook the taco meat.. thee quickest part. Top the potatoes with the hot "meat", smooth and creamy cashew cream + fresh chives. Enjoy!