Hasselback with TVC Vacon

Loaded Hasselback with TVC Vacon
We cannot have enough of this😋

• 1 packet (100g) of The Vegan Chef Vacon (click here to order)
• 2 cups rinsed and dried baby spinach
• 1 cup of sundried tomatoes
• 4 large potatoes
• Olive oil
• Cashew cream sauce
• 1/2 a cup of raw cashews
• Salt & Pepper to taste
• 2 tablespoons crushed garlic
• 1 teaspoon Liquid smoke
• 2 tablespoons nutritional yeast
• Olive oil
• 1 cup of water
Wash your potatoes and cut thin slices from the side, halfway to the bottom.
Coat the potatoes with olive oil, salt and pepper.
Position the potatoes on a lined baking tray and bake in the oven on 190 degrees Celsius for 45 minutes to 1 hour
While the potatoes are baking, bring salted water to boil in a pot and add the cashews in the pot for 30 minutes.
On a separate oven plate, fry the spinach and sundried tomato in a pan for a quick 10 minutes and set aside.
Drain the cooked cashews and put all cashew cream ingredients in a high speed blender and blend until smooth, add more water to your preferred consistency.
Remove the golden and crispy potatoes from the oven, let cool slightly.
Add the vacon in a non-stick pan and flash fry on medium high heat for a quick 2 minutes.
Top the potatoes with the spinach, sundried tomato and vacon. The slices in the potato are great for filling up the potato.
Pour the cashew cream over the potato and serve immediately.