Creamy Cashew Potatoes
I N G R E D I E N T S
6 medium to large yukon gold potatoes
1/4 cup olive oil
1 tsp salt
1/2 cup cashews
2 tsp (or about 2 cloves) minced garlic
1/2 cup plain greek yogurt
1/2 tsp ground black pepper
3 tsp liquid aminos or soy sauce, divided
D I R E C T I O N S
Preheat oven to 350 degrees F.
Peel the potatoes, poke them a few times with a sharp knife, and rub them thoroughly with olive oil. Season with salt and place them close together in a roasting pan lined with aluminum foil or parchment paper.
Blend the cashews, garlic, yogurt, black pepper, and 1 tsp liquid aminos or soy sauce in a blender until smooth. Pour over the tops of the potatoes.
Bake for 50-60 minutes, until center of potatoes are tender when you insert a knife.
Turn on the broiler and cook for 2-3 minutes or until the cashew cream on top is slightly golden. Remove from oven and drizzle with 2 tsp liquid aminos or soy sauce before serving.
