Vegan Mexican Potato Skins Recipe | Yummly
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Vegan Mexican Potato Skins

STEPHANEPRUDHOMME
21Ingredients
40Minutes
300Calories
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Description

www.lazycatkitchen.com/mexican-potato-skins

Ingredients

US|METRIC
12 SERVINGS
  • cream (SOUR CASHEW)
  • 1/2 cup raw cashews (soaked in water for 8 hours)
  • salt (to taste)
  • lemon juice (to taste)
  • potato
  • 6 large potatoes
  • 3 cups black beans (cooked)
  • 2 shallots (finely chopped)
  • 1 large garlic clove (finely chopped)
  • 2 cumin (level tsp)
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon hot chilli powder
  • 1/2 lime
  • chilli (sprinkle of pul biber / mild, optional)
  • 1/2 teaspoon salt
  • 1 avocado (sliced)
  • 1 spring onion (sliced)
  • 3 cherry (toms, chopped)
  • 1 handful fresh coriander (to serve)
  • olive oil
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    Directions

    1. SOUR CASHEW CREAM
    2. Rinse the cashews well and put them into a blender with a splash of water. Start blending. You will need a silicone spatula to scrape the walls of the blender regularly.
    3. Add just enough water to make the cashew cream thick and smooth. Season with lemon juice and some salt. It is best to make the cream in advance and put in the fridge for a few hours as this will thicken as it chills.
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    NutritionView More

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    300Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories300Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol0mg0%
    Sodium370mg15%
    Potassium1210mg35%
    Protein9g18%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber9g36%
    Sugars3g6%
    Vitamin A10%
    Vitamin C80%
    Calcium8%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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