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Vegan Guacamole Potato Skins

Cheryl Malik, 40 Aprons
  • minutes
  • Serves 6

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)