Dairy Free Slow Cooker Chunky Potatoes
Dairy Free Slow Cooker Chunky Potatoes comes with a creamy sauce that is spicy.
Servings 4 Servings
Cashew Sour Cream
- ½ cup cashews, raw
- ¼ cup water
- 1 tablespoon plus 1 teaspoon lemon juice, fresh squeezed
- ½ teaspoon nutritional yeast
- dash sea salt
- 1 cup onion, sliced
- 2 cloves garlic, minced or chopped fine
- ½ teaspoon cayenne pepper
- 1 tablespoon paprika
- ¼ teaspoon sea salt
- 1 pound red potatoes, peeled and cut into large chunks
- ½ cup green beans, fresh or frozen
- 1 cup vegetable broth
- 1 tablespoon tomato paste
Drain cashews and place in blender.
Add the remaining ingredients.
Blend until smooth. Use a spatula to scrap down the sides and if it seems too dry add water a teaspoon at a time.
Put in the refrigerator until you are ready to add to the potatoes at the end of cooking in the crock pot.
Preparing the Potatoes and Slow Cooker Instructions:
Heat 1 tablespoon water in a skillet. Add the onion immediately and start sautéing. Cook for about 2 to 3 minutes and add garlic, cayenne pepper, paprika and salt. Heat through for a minute.
Add the skillet mixture to the slow cooker. Add the potatoes, green beans, broth, and tomato paste. Stir well.
Cook on low for 5 hours or on high for 2 ½ hours or until the potatoes are tender.
Add the sour cream and stir carefully as to keep the potatoes in chunks. Let heat through for about 15 minutes.
Serving: 1Serving | Calories: 210kcal | Carbohydrates: 30g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 221mg | Potassium: 840mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1120IU | Vitamin C: 17.2mg | Calcium: 38mg | Iron: 2.7mg