Loaded Baked Potato with California Avocado “Sour Cream”, Broccoli and Cheddar Cheeze - California A

Loaded Baked Potato with California Avocado “Sour Cream”, Broccoli and Cheddar Cheeze - California A

californiaavocado.com

An elevated twist to a comforting classic, this loaded baked potato is a satisfying meal that you can make vegan or not, your choice! Enjoy and get the…

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Cooking tools:

  • Blender
  • Oven
  • Baking sheet
  • Aluminum foil
  • Fork
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Colander
  • Mixing bowl
  • Spoon
  • Saucepan

Ingredients

  • 1 cup raw cashews, soaked in hot water for 30 minutes, then drained (see note)
  • 1/3 cup water
  • 2 cloves garlic
  • 1 Tbsp. nutritional yeast
  • 1 Tbsp. apple cider vinegar
  • 1 ripe, Fresh California Avocado, seeded and peeled
  • 7 baby spinach leaves
  • 1/4 cup water, as needed
  • 4 large russet potatoes
  • 1/4 cup olive oil or melted vegan butter, divided
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 4 cups chopped broccoli florets (bite-sized pieces)
  • 1/4 cup vegan butter or butter of choice
  • 1 cup vegan cheddar cheese
  • 1/8 tsp. smoked paprika, or to taste
  • 1/2 Tbsp. chives, or more to taste

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