Take your french fry game to the next (healthy) level with roasted potato wedges and cashew sour cream.
Potatoes have such a bad rep these days!
Here’s the tater truth: potatoes aren’t bad for you — it’s what you put on the potatoes (or how you prepare them) that’s bad. I’m talking about butter, cream and deep frying them.
One of our favourite things to make are oven-roasted potatoes, especially potato wedges. While they’re good on their own, spuds are always better with a dippable friend.
Enter cashew sour cream!
Unlike regular cashew cream made from dairy, this cashew sour cream is made from plants. It also contains a boost of plant-based protein courtesy of our Skinny Protein mix.
And don’t think this cashew sour cream is just for potato wedges! It also tastes great on baked potatoes or you can even use it as a veggie dip.
If you make this cashew sour cream, let us know what you think!
MAKES 1½ CUPS | VEGAN, GLUTEN-FREE
Ingredients:
Cashew Sour Cream
Directions:
Super Tip: Substitute 2 tbsp Muscle Power mix for the Skinny Protein mix. Add 1 tsp Super Green mix for an extra serving of greens.
More Skinny Protein Recipes:
Skinny Protein Tahini Dressing
3-Ingredient Protein Bites
Vegan Pesto Pasta