Baked Potatoes with Cashew Sour Creme and Flax Seed Oil
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PREP TIME 15 minutes
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COOK TIME 45 minutes
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TOTAL TIME 60-70 minutes
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YIELDS 4
Ingredients
Potatoes
- 4 large russet potatoes
- Ostro Coconut Oil
- salt
- Garnish with fresh cut chives
Cashew Sour Cream with Flax Oil
- 1 cup raw cashews
- ½ cup water
- 2 tbsp Ostro Flax Oil
- 2 tbsp white wine vinegar
- ½ tsp Dijon mustard
- ¼ tsp onion powder (or garlic scape powder, gives it a nice greenish color!)
- 1 clove garlic, peeled
- ½ tsp salt
Joanne's Tip when making the Cashew Sour Creme
Soaking the cashews over night makes them blend easier, specially with my weak blender in Whistler!
Instructions
Instructions Potatoes
- Preheat oven to 450°F/230°C
- Scrub potatoes under running water; dry them, and rub the skin of each with coconut oil and a little salt.
- Pierce the skin of each in three or four places with the tines of a fork.
- Place the potatoes in the oven, and roast for 45 to 60 minutes. Depending on the size of the potatoes this might also take another minute or two longer.
- Poke with a knife to the centre of the potato, when your potato offers no resistance, they're done!
- Remove the potatoes from the oven, slice them open down the middle, add two tablespoons of Cashew Sour Cream to each one and serve.
Instructions Cashew Sour Cream with Flax Oil
- Place the cashews, water, Flax Seed Oil, vinegar, garlic, and salt in a high-speed blender and blend until completely smooth and creamy.
- Keep in mind, this cashew sour cream goes with many dishes, keeping a little extra in the dfridge won't hurt to up your "SanGwich" game!
