SWEET POTATO NACHOS WITH CHOLULA CASHEW SOUR CREAM
I’ve been putting this Cholula Cashew Sour Cream on EVERYTHING. Although I initially made it to top these sweet potato nacho fries, it's been hard not to want it with everything.
This recipe is both vegan and paleo, so no matter what dietary preferences you are working with you've got a crowd pleaser.
I've been a fan of Cholula® Hot Sauce since the very first time I tried it. I grew up with an aversion to hot sauces - I never liked how they tasted or how spicy they were, and the verdict is sort of out for me about salsa as anything other than a dip. So, when I discovered Cholula I was SOLD because it had just the right amount of heat.
The base of this recipe is from Oh She Glows. Although it's good plain, in my opinion, the Cholula was definitely what was missing. Instead of the traditional heavy cheese, this sauce is creamy, flavorful, and leaves you feeling satisfied but not weighed down.
CHOLULA CASHEW SOUR CREAM
1.5 cups raw cashews, soaked (the longer soaked the smoother it will be)
3/4 cup water (boiling if you want to soak them quickly)
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
Pinch of salt
5-6 Tablespoons Cholula Hot Sauce
Soak cashews in boiling water for at least an hour. Blend all ingredients in high-speed blender until consistency is smooth. Start with 5 tablespoons of Cholula, and increase if you want more flavor.
SWEET POTATO NACHO FRIES:
2-4 sweet potatoes (depending on how many you are wanting to serve)
Salt & Pepper
Preheat oven to 425. Wash sweet potatoes well. Dice into fry or wedge shapes. Lay out evenly on a baking pan, and drizzle with avocado oil. I like to do a round of oil, and then use a silicone brush to distribute the oil before adding more. You want them to be thoroughly coated in the avocado oil but not drowning in it. Sprinkle salt & pepper.
Cook for 40-60 minutes (depending on how thin your slices are and how many fries you did). Stir halfway.
Top with: baby tomatoes, avocados, black beans (omit if Paleo, can substitute taco meat). black olives, fresh corn, jalapenos, a squeeze of fresh lime, cilantro, and the Cholula sour cream