Easter is right around the corner my loves and I know these baked potatoes paired with their Parsley Cashew Cream accomplice are going to blow your mind! These potatoes are down right heavenly on their own but I highly recommend this dish if you are trying to decrease dairy and are trying to shift towards a more plant based recipe diet. With this dish you don’t have to sacrifice tastes to help increase your healthy and wellbeing – cool eh?
I mean this cashew cream is made using organic foods, natural foods after all. How could it be bad? Thats right. They couldn’t.
This dish is fuss free, an easy clean, and a new take on bringing creamy (without the guilt) back into your eating!
The dish all starts by roasting beautiful potatoes, blending cashews to yield a gorgeous, silky cream but the real star of the show is the added crunch and texture. I used Harvest Snaps (lightly salted or caesar flavour here), a crisp made using vegetables! Harvest Snaps is the perfect addition to a meal that is made with veggies, which is filled with nutrients, plant based protein and flavour. They make for the best addition to your easter dinner baked potatoes!
You are going to love these baked potatoes because they are:
easy + clean
made using natural food, and organic food
creamy and lush
hot + steamy
I hope you enjoy this recipe as much as we did! As always if you try the recipe please leave us a comment below, we love your feedback!