Print Options:

Roasted Potatoes with Vegan Cashew Sour “Cream”

Yields1 ServingPrep Time10 minsCook Time40 minsTotal Time50 mins

Roasted Potatoes
 4 large potatoes or 10 medium potatoes – washed and sliced to 1” thickness
 ¼ cup olive oil
 1 tsp celtic sea salt
 1 tbs basil
 1 tbs oregano
 3 large cloves garlic minced
Cashew Sour Cream
 1 cup raw cashews soaked over night and rinsed well
 ½ cup coconut milk
 1 tsp onion powder
 ¼ tsp celtic sea salt
 3 cloves of garlic
 1 tsp apple cider vinegar
 3 tbs lemon juice
Roasted Potatoes

1. Preheat oven to 400 degrees.


2. In a bowl, place all the potatoes.


3. Drizzle oil over potatoes and mix well.


4. Add rest of ingredients and mix well.


5. Place potatoes with spices on a cookie sheet, flat side down.


6. Bake until edges are golden brown and potatoes are cooked through, about 40 minutes

Cashew Sour Cream

1. Blend all ingredients in high speed blender.

Nutrition Facts

Serving Size 4 - 6 Servings (depending on the size of the potatoes)