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LOADED BAKED POTATO WITH CALIFORNIA AVOCADO "SOUR CREAM", BROCCOLI & CHEDDAR CHEEZE (S


(*This post is sponsored by California Avocado Commission. All thoughts and opinions are my own)

A comforting, classic meal that I have loved since I was a child is a loaded baked potato. It is truly nostalgic for me.

But it dawned on me recently that I had never thought to add California Avocados before. And let me just say, I am so glad I did because it is delicious.

It's probably a surprise to no one that I am a huge avocado fan, (see Exhibit A below) so instead of using traditional sour cream, I decided to make a creamy, rich California Avocado "sour cream," PLUS, add additional avocado slices on top, because there is no such thing as too much 'cado. You know what I mean?

(Exhibit A)

The California Avocado "sour cream" is creamy, tangy, rich and bright, truly adding a complexity in flavor from familiar ingredients.

The potato is loaded up with vegan butter, roasted broccoli and melted vegan cheddar cheese then smothered with the California Avocado "sour cream".

Topped with chopped chives, smoked paprika, and freshly ground pepper.

It is the definition of a satisfying and nourishing meal that I am sure you will love!

Serves 4

Ingredients:

California Avocado Sour Cream

1 cup raw cashews, soaked in hot water for 30 minutes then drained (see note)

1/3 cup water

1/4 cup lemon juice

2 cloves garlic

1 tbsp nutritional yeast

3 tsp apple cider vinegar

1 fresh, California avocado

6-8 spinach leaves (for color)

Potatoes

4 large russet potatoes

1/4 cup olive oil or melted vegan butter, divided

Salt and black pepper

4 cups chopped broccoli florets (bite-sized pieces)

1/4 cup butter of choice

1 cup vegan cheddar cheese