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Vegan Double-Stuffed Potatoes
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
330 minutes
Vegan loaded baked potatoes with creamy cashew sour cream, plant-based margarine, and smoky bacon bits for a dairy-free twist.
Ingredients:
  • 1 cup cashews
  • water to cover
  • 1 lemon, juiced
  • 1 tablespoon nutritional yeast
  • 3 large baking (russet) potatoes
  • 0.25 cup chopped fresh chives
  • 0.25 cup almond milk
  • 2 tablespoons fake bacon bits
  • 2 tablespoons margarine (such as Earth Balance®)
  • 1 teaspoon minced garlic
  • 1 pinch paprika, or to taste
Instructions:
  • Soak cashews in water in a bowl for at least 4 hours or overnight, then drain.
  • In a food processor or high-powered blender, blend cashews, lemon juice, nutritional yeast, and salt until smooth and creamy to make vegan sour cream. Chill until needed.
  • Prepare the potatoes by cleaning and drying them thoroughly. Pierce them multiple times with a fork and arrange them on a microwave-safe plate. Microwave on high heat until they are soft, for about 12 to 14 minutes, remembering to flip them halfway through. Allow to cool for 15 minutes before proceeding.
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare a baking sheet lined with parchment paper.
  • Cut the cooked potatoes in half and gently scoop out the flesh. Transfer the flesh to a large bowl and place the potato skins on a baking sheet. Combine the potato flesh with vegan sour cream, chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper. Fill each potato skin generously with the mixture and sprinkle paprika on top before baking.
  • Bake until golden brown in the preheated oven for about 30 minutes.

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