Stuffed purple sweet potato

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Stuffed purple sweet potato with refried black beans, tomato, onion, avocado, cilantro, cashew nacho cheese and a fermented cashew jalapeño sour cream sauce. It’s delicious!

Morgan Riley the cashew nacho cheese is called credo and we get it at Whole Foods! The sour cream sauce we make by combining Forager’s fermented cashew sour cream with my husband’s home made taco sauce (a jar of hot picked jalapeños, drained of 1/2-3/4 of the liquid depending on how thick you like it, 1/2c cashews, 1/4 white or yellow onion, 2 cloves garlic, small handful of cilantro and 1tsp salt all thrown into the blender and blended til smooth). He likes more spice than I do so we mix the sour cream and taco sauce right before we eat. It’s such an easy meal! We pre-bake the potatoes (400 degrees F for 35-1hr depending on size) and keep them in the fridge and make the taco sauce on the weekend and then all we have to do is chop everything up and heat up and season the beans and warm the potatoes. Morgan Riley the cashew nacho cheese is called credo and we get it at Whole Foods! The sour cream sauce we make by combining Forager’s fermented cashew sour cream with my husband’s home made taco sauce (a jar of hot picked jalapeños, drained of ½ to ¾ of the liquid depending on how thick you like it, ½c cashews, ¼ white or yellow onion, 2 cloves garlic, small handful of cilantro and 1tsp salt all thrown into the blender and blended til smooth). He likes more spice than I do so we mix the sour cream and taco sauce right before we eat. It’s such an easy meal! We pre-bake the potatoes (400 degrees F for 35-1hr depending on size) and keep them in the fridge and make the taco sauce on the weekend and then all we have to do is chop everything up and heat up and season the beans and warm the potatoes.

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