2 lbs. nugget potatoes
1/4 cup melted ghee or olive oil
1 tablespoon flaky sea salt
To serve: green onions, paprika and regular or cashew sour cream
1 cup cashews (soaked in water – see notes)
6 tablespoons water
1 tablespoon white vinegar
1 teaspoon nutritional yeast
Juice from 1 lemon
1/4–1/2 teaspoon sea salt
Turn your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place the potatoes in a pot and cover with water. Bring to a boil over high heat and boil for 5 minutes. Drain and let the potatoes steam dry for a few minutes. Prick the potatoes all over with a fork, using a clean kitchen towel to hold them if they're too hot to touch. Place the potatoes back into the pot and pour the melted ghee (or other fat) over the top. Sprinkle with the flaky sea salt. Place the potatoes on the prepared baking sheet, making sure they are not crowded. Roast in the oven for 30-35 minutes, turning halfway.
Add all the vegan sour cream ingredients except the salt to your high-powered blender and blend on high until smooth. Season with sea salt, starting with 1/4 teaspoon and adding more to taste.
Serve the potatoes with some chopped green onions, paprika, and the cashew (or regular) sour cream.
Notes: To soak the cashews, place them in a jar and fill the jar with water. Leave the jar in your fridge for 4-24 hours. If you have a high-powered blender (like a Vitamix) you can get away with not soaking the cashews. If you have a regular blender, the cashew sour cream may not be perfectly smooth.