Growing up we used to make baked potatoes almost every weekend served with something thrown on the barbeque and a heavy creamy dairy sauce to go with that. Today I seldom eat potatoes, as they are heavy starch containers and tend to irritate my stomach. I never thought I could recreate the baked potato dish from my childhood without potatoes or dairy, but it turned out to be dead easy. After visiting a few raw restaurants I discovered the use of cashew nuts as the main ingredient for a sour cream-like sauce. It’s absolutely genius and so easy to work with. The only thing you have to do is soak the cashew nuts in advance, which requires a little bit of planning, but then it literally takes five minutes to whip together the “sour cream”.

INSTRUCTIONS

1. Wrap each sweet potato with its skin on in a piece of aluminium foil and bake them in 250C for approximately 30 minutes depending on the size of the sweet potato. Use a fork and stick it in the sweet potato to know if it is properly baked
2. Meanwhile, make cashew sour cream
3. Take the sweet potatoes out of the aluminium foil and peel off the skin (or eat it if you like!). Serve with the cashew sour cream and some fresh herbs

Tags: baked cashew nuts sweet potato vegan vegetarian