Ingredients:
1/3 cup raw cashews
2 medium yukon gold potatoes, peeled and diced
1 tablespoon oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
6 slices vegan bacon, chopped
1/4 cup chives, chopped
1/2 cup vegan cheddar shreds
1 tablespoon apple cider vinegar
1 tablespoon parsley, chopped
1/2 teaspoon agave
salt and pepper, to taste
Soak the cashews four hours or overnight.
Combine the potatoes with the oil, salt, pepper, paprika, garlic powder, and onion powder. Bake until golden brown. Set aside to cool.
Blend the cashews with a little water or almond milk until creamy. Add to the potatoes along with the remaining ingredients. Chill before serving.
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