Vegan Twice Baked Potatoes

Name: Vegan Twice Baked Potatoes
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 2 very large or 3 medium russet potatoes (at least 665 g total); ½ cup raw cashews (60 g ); ½ cup unsweetened almond milk (120 mL); 2 tbsp nutritional yeast (22 g); 1 tbsp vegan butter (15 g); ½ tsp onion powder; ½ tsp garlic powder; salt and black pepper (to taste); paprika; cheese of choice

By Deryn Macey

on Nov 29, 2023, Updated Aug 02, 2024

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Try this easy, cheesy vegan twice-baked potatoes recipe for a plant-based twist on the classic comfort food.

You can meal prep them, they make a great side dish or main dish and the recipe is endlessly customizable with different filling add-ins or toppings too. From black beans, to chili, broccoli to guacamole, you can’t go wrong! The recipe is completely dairy-free and gluten-free, so works well for those with dietary restrictions.

Twice baked potatoes topped with cheese, parlsey and paprika.

Recipe Higlights
Ingredients
Topping & Serving
Variations & Additions
Step-by-Step Instructions
Recipe FAQs
Storing & Reheating
Vegan Twice Baked Potatoes Recipe

This recipe is made with cashew cream instead of dairy-free cheese or coconut cream. They’re easy to make in just a few steps and you’ll only need 6 simple ingredients.

For more recipes like this, this Vegan Buffalo Dip, Vegan Spinach Artichoke Dip, Vegan Jalapeño Poppers Recipe and Vegan Chili Cheese Fries are all delicious.

Ingredients

Potatoes, cashews, milk in a glass, a few small slabs of butter, bowls of nutritional yeast and garlic powder on a marble background, each labelled with text.

Potato: You’ll need 2 large or 3 small to medium-sized Russet potatoes, or about 665 g total. Make sure you use at least that amount or the filling will be too runny. You can also make this recipe with sweet potatoes.
Cashews: You’ll need raw cashews with no added oil or salt.
Milk: Unsweetened almond milk is suggested but you can use any unsweetened plant milk.
Nutritional Yeast: This give the filling a “cheesy” flavour. You could substitute dairy-free shredded cheese if you like.
Butter: Use plant-based butter (sub any vegan margarine) to keep the recipe vegan. This adds a richness and creaminess to the filling but can be omitted if you prefer.
Herbs: You’ll need onion powder and garlic powder.

Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Topping & Serving

You can get creative with your toppings by adding paprika, vegan cheese, fresh herbs like chives, parsley or dill, green onion, crispy chickpeas, vegan bacon bits, tempeh bacon or coconut bacon or sautéed onion or mushroom.
Add cheese, bacon bits or paprika before baking. Add sautéed mushroom or onion, coconut bacon, green onion or fresh herbs when serving.
Twice baked potatoes also pair well with chipotle sauce, hot sauce, vegan sour cream, salsa, guacamole or avocado sauce, ranch or tahini sauce.
The cheese sauce from these vegan chili cheese fries would be delicious on top too.

Variations & Additions

Additional Herbs & Spices: You can add fresh or dried herbs like dill, parsley, thyme, rosemary or for some heat, a pinch of cayenne to the cashew cream.
Southwest-Style: Add black beans, corn and jalapeños to the filling or serve them on top. Serve with guacamole and salsa on the side.
Buffalo-Style: Add chopped scallions and 3 tbsp buffalo sauce to the filling.
Broccoli and Cheese-Style: When they’re nearly done baking, top with steamed broccoli and vegan cheddar cheese and broil to melt the cheese.
Mediterranean-Inspired: Mix in chopped kalamata olives, sun-dried tomatoes or roasted red peppers and top with crumbled vegan feta cheese. Garnish with basil or parsley.
Greek-Inspired: Mix in baby spinach, roasted garlic, 1-2 tbsp vegan cream cheese, a squeeze of lemon and dried oregano. Garlic with olive oil and lemon.
Chili-Stuffed: When the potatoes are nearly done the second bake, top with a scoop of chili and sprinkle of cheese. Broil until the cheese melts then serve with green onions. This 3 bean chili or easy vegan chili would work.
Breakfast Potatoes: Mix vegan sausage crumbles, diced bell pepper and red onion into the filling. Top with vegan cheese and serve with tofu scramble and avocado.

Step-by-Step Instructions

Step 1: Soak the cashews.

Raw cashews soaking in a glass container.

Soak the cashews in water for 4-6 hours then drain. If you’re short on time and have a high-speed blender, you can pour boiled water over the cashews in a bowl and soak for just 15 minutes.

If you don’t have a high-speed blender, I’d suggest at least a few hours of soaking time. The longer you soak them, the smoother the cashew cream will be.

Step 2: Bake the potatoes.

When you’re ready, preheat the oven to 400 F, scrub the potatoes with a vegetable brush and poke a few holes in each potato with a fork.

Bake the potatoes on a baking sheet for up to 75 minutes until they’re soft to the touch or easily pierced through with a fork. The exact baking time will vary depending on the size of potatoes.

Once they’re cooked, let them cool on the pan for 20-30 minutes.

4 potato skins with the potato flesh scooped out on a baking sheet.

Once you can handle them, cut the potatoes in half lengthwise with a sharp knife and scoop the flesh out and into a mixing bowl, leaving a thin layer of flesh to help give structure to the remaining potato skin.

Step 3: Make the cashew cream sauce.

Blended cashew cream in a large blender container.

Add the soaked cashews to a blender with the milk, nutritional yeast, onion powder, garlic powder and blend until smooth and creamy.

Step 4: Mix the potato filling.

Mashed potato mixed with cashew cream in a mixing bowl with a spoon resting in it.

Pour the cashew cream into the bowl with the potato flesh and mix well using a fork or potato masher. This mixture will be wetter than mashed potatoes but will bake up nicely.

Step 5: Fill the potatoes and bake a second time.

Four twice baked potatoes topped with cheese on a baking sheet.

Scoop the mixture evenly into the potato skins. Sprinkle each with vegan cheese and/or paprika, if desired.

Bake for 15-20 minutes until starting to brown. If you like, you can broil them for a minute or two at the end.

Let cool a few minutes then serve and enjoy!

Twice baked potatoes topped with melted cheddar cheese and paprika on a baking sheet.

Recipe FAQs

Are there any alternatives to using potatoes?

You can substitute sweet potatoes for a variation.

Can I make the cashew cream ahead of time?

For sure. You can soak the cashews and make the cashew cream 1-2 days in advance to save time when assembling the potatoes.

Why is the filling gummy?

Avoid over-mixing the potato filling or it can be come sticky and gummy. Gently mash with a fork or potato masher. It doesn’t have to be completely smooth.

A fork with some twice baked potato filling on it resting on a plate.

Storing & Reheating

Store leftovers in the fridge in an airtight container for up to 4 days.
Reheat in the oven at 350 F or in the microwave until heated to your preference.
These can be wrapped in foil and placed in a container or freezer bag and frozen up to 3 months. Thaw them in the fridge then reheat in the oven until warmed through.