Loaded Potato Nachos with Cashew Sour Cream
Ingredients
- 6 medium potatoes, thinly sliced
- 1 can of white beans
- 12 cherry tomatoes
- 1 avocado
- 1/2 cup cilantro
- 1 bunch of green onions
- 1 tbsp of avo oil
- Salt& pepper
- 1 tsp of cumin
- 1 tsp of garlic powder
Preparation
Preheat oven to 400F. Rinse sliced potatoes and pat dry (makes it crispier). Line baking tray with a single layer of potatoes ( you'll need 2 trays) Bake for 30 mins. In the meantime, cut up veggies. Season beans in cumin and garlic
For the cashew sour cream: 1 cup of cashews, soaked overnight or placed in boiling water for 15 mins and drained, 2/3 cup of filtered water, juice of a 1/2 lemon, 1 tsp of acv1 garlic, peeled, 1/2 tsp of salt
Make sour cream by combining ingredients in a blender and run until silky smooth and pourable
Then remove potatoes, transfer to an oiled glass dish, layer potatoes, then top with beans, tomatoes, sour cream, then more potatoes
Place in the oven for 10 more minutes
Take it out, cool slightly and add the rest of toppings and more cream if you like
