Sunday, December 14, 2014

Loaded Baked Potato with Veggies & Vegan Cashew "Sour" Cream

I cannot even tell you how obsessed I am with this vegan cashew "sour" cream!!!! It is so much better than regular sour cream (and most importantly, it is dairy-free)- you must try it for yourself to believe it!!! This cashew cream seems to be a staple in a vegan's diet....I have found it in many cookbooks and on many blogs. The recipe here is from the Oh She Glows Cookbook by Angela Liddon. Please note that the cashews need to soak in water to soften for at least two hours before blending and preferably overnight.

Every week I try to think of meals I can make just so I can use this cashew cream!!!! Haha! This loaded baked potato was super quick to throw together and it was extremely filling and tasty! Of course, you can easily add ground beef or turkey or shredded chicken to it if you want a little meat.

2 medium to large russet potatoes, scrubbed clean
Olive oil
1/2 sweet onion, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
8 oz baby bella mushrooms, sliced
3 handfuls of fresh spinach, chopped
1 can white or black beans, rinsed and drained
Salt & pepper to taste
Earth Balance or butter (optional)
Cashew "Sour" Cream (recipe below)

Preheat oven to 400F

Wrap each potato in foil. Cook on 400F for an hour.

While potatoes are cooking, you can get the veggies and mushrooms ready. Add a little oil to a skillet. Cook onion for 3 minutes and add mushrooms; cook for another 3 minutes. Add the bell peppers and cook for an additional 5 minutes or until all the veggies are crisp tender. Add the spinach at the end and cook for a minute or two until it is wilted. Add the beans and remove from heat; just let the beans warm through. Season with salt and pepper to taste.

Slice each potato down the middle and top with Earth Balance (this is a great dairy-free alternative to butter) or butter and then load up with lots and lots of the veggies. Top with heaping gobs of the cashew "sour" cream (oh my, it's so good I want to eat some now).  Enjoy!!!!

Cashew "Sour" Cream Recipe from Oh She Glows:
1 cup raw cashews, soaked (for at least two hours to overnight in the fridge) 
1/2-3/4 cup water, as needed
2 teaspoons fresh lemon juice
1 teaspoon apple cider vinegar
1/4-1/2 teaspoon fine grain sea salt, to taste 
Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time.Drain and rinse the cashews and place in the blender.
Add water, lemon, vinegar, and salt. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
Once it's super smooth, it's ready! Transfer into a small container. The cream will thicken up as it sits.

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