Who doesn't love a classic baked potato with sour cream? Swap out your typical ingredients and make this more nutritious and equally delicious version. If you're feeling a little down due to the rainy weather, warm yourself up with this healthy spin on the iconic comfort food. Roasting the sweet potato creates a tender bite that is made even more indulgent when combined with the tangy, smooth chive cashew cream.

Baked Sweet Potato With Chive Cream and Cucumber Salad [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time



For the Sweet Potato:

  • 1 large sweet potato
  • Olive oil as needed

For the Cucumber Salad:

  • 1/2 cup thinly sliced cucumber
  • 1 teaspoon oil
  • 1 tablespoon dill or fennel leaves
  • Juice of 1/2 lemon
  • Salt and pepper to taste

For the Chive Cream:

  • 1 cup soaked cashews (soaked for 1 hour in hot water or at least 4 hours in cold water)
  • 2 tablespoon chopped chives (save 1 tablespoon for topping)
  • 2 teaspoons olive oil
  • Juice of 1/2 lemon
  • 3-5 tablespoons water
  • A pinch of salt


To Make the Potatoes:

  1. Preheat oven to 350°F.
  2. Cut potato in half lengthwise, rub with olive oil and place cut-side down on a baking sheet.
  3. Roast for 20-30 minutes.

To Make the Cucumber Salad:

  1. In a medium mixing bowl, combine cucumber slices, lemon juice, fennel leaves, oil, salt, and pepper.
  2. Let mixture sit for at least 10 minutes.

To Make the Chive Cream:

  1. Place soaked cashews in a high-speed blender and add chives, lemon, oil, salt. Blend with 2 tablespoons of water for at least 1 minute. If the mixture is too dry, add one extra tablespoon of water at a time. Blend until the cream is smooth but still thick.


This site uses Akismet to reduce spam. Learn how your comment data is processed.