INGREDIENTS
5
small Russet potatoes (, about 3" long)
2 tbsp
Earth Balance ((vegan butter), melted)
Kosher salt
Freshly cracked black pepper
3
ripe avocados (, halved, seeded, and flesh scooped out)
1
lime (, juiced)
1 tsp
smoked paprika
1/2 tsp
kosher salt
1/2 tsp
ground cumin
1/2 tsp
cayenne
1/2
medium onion (, diced)
1/2
jalapeno pepper (, seeded and minced)
2
Roma tomatoes (, seeded and diced)
1 tbsp
chopped cilantro
1 clove
garlic (, minced)
2
green onions (, sliced thin)
1
jalapeño (, sliced thin, optional, for garnish)
fresh cilantro (, chopped, optional, for garnish)
1/4 tsp
lemon juice
about 1/4 cup unsweetened unflavored almond milk
1 clove
garlic (, peeled, smashed, and minced)
Kosher salt (, to taste)
1/4 cup
fresh parsley (, chopped)
2 tbsp
fresh chives (, chopped)
1 cup
Just Mayo vegan mayonnaise
1/2 cup
Tofutti Better Than Sour Cream
1
couple drops of white vinegar
Fresh dill (, to taste, optional)
Cayenne pepper (, to taste, optional)
Paprika (, to taste, optional)
Kosher salt (, to taste)
Freshly ground black pepper (, to taste)