Perfect Baked Potatoes with Cashew Sour Cream

Ingredients

• 4 medium russet potatoes
• Extra-virgin olive oil
• Sea salt
• handful broccoli microgreens

Cashew Sour Cream:

• 1 cup raw cashews
• ½ cup water
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, peeled
• ½ teaspoon sea salt

• 1 tablespoon white wine vinegar, use in place of 1 tablespoon lemon juice
• ½ teaspoon Dijon mustard
• ¼ teaspoon onion powder

Instructions

1. Prepare the oven and baking sheet:
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prep the potatoes:
   Use a fork to poke a few holes in each potato to allow steam to escape while baking. Place the potatoes on the prepared baking sheet, rub them with olive oil, and generously sprinkle sea salt all over for flavor and crispy skin.
3. Bake the potatoes:
   Bake for 45–60 minutes, or until the potatoes are fork-tender and the skins are golden and crisp.
4. Serve:
   Once baked, slice each potato open, fluff the insides with a fork, and serve with your cashew sour cream and broccoli microgreens.

Prepare the cream:

1. Blend the base:
   Place the cashews, water, olive oil, lemon juice, garlic, and salt in a high-speed blender. Blend until smooth and creamy, scraping down the sides as needed.
2. Adjust for sour cream flavor:
   For the sour cream variation, incorporate the white wine vinegar, mustard, and onion powder. Blend again until fully combined and smooth.
3. Serve: Spoon the cashew sour cream onto your baked potatoes or store it in the fridge for up to 5 days.