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

Twice baked potatoes topped with cheese, parlsey and paprika.

About this Recipe

This twice baked stuffed potatoes 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.

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! It’s also completely dairy-free and gluten-free, so works well for those with dietary restrictions.

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.


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.

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Twice baked potatoes topped with cheese, parlsey and paprika.

Vegan Twice Baked Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: American
  • Diet: Vegan
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Creamy, savory, and comforting vegan twice baked potatoes that are easy to make with just a few simple ingredients.


  • 2 very large or 3 medium russet potatoes (at least 665 g total)
  • ½ cup (60 g) raw cashews
  • ½ cup (120 mL) unsweetened almond milk 
  • 2 tbsp (22 g) nutritional yeast
  • 1 tbsp (15 g) vegan butter
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • salt and black pepper, to taste

For Topping & Serving (Optional)


  1. Soak Cashews: Soak the cashews in water for 4-6 hours then drain. If you’re short on time and have a high-speed blender, pour boiling water over the cashews and soak for 15 minutes. Drain.
  2. Preheat the oven to 400˚F (200˚C). 
  3. Bake Potatoes: Wash russet potatoes well and poke a few holes in them with a fork. Place potatoes on a baking tray and bake potatoes for up to 75 minutes, until soft to the touch. Cooking time may be more or less depending on potato size.
  4. Cool Potatoes: Once potatoes are done, remove from the oven and let cool for 20-30 minutes while you prepare cashew cream sauce. Leave the oven on.
  5. Make Cream Sauce: In a blender or food processor, combine soaked cashews, unsweetened almond milk, nutritional yeast, onion powder, and garlic powder. Blend until a creamy sauce forms. Season with salt and pepper to taste.
  6. Scoop Potato Flesh: Once potatoes have cooled, cut each down the center and scoop out the potato flesh into a mixing bowl. Leave a thin layer of flesh to help give the remaining potato skin structure.
  7. Mix Filling: Mash up the potato flesh in the bowl with a fork and then pour the cashew cream sauce into the bowl. Mix together the flesh and sauce. Mix in the vegan butter and add additional salt and pepper to taste.
  8. Fill and Bake: Scoop mixture evenly into the potato skins. Sprinkle with paprika or vegan cheese, if desired. Place potatoes back in the oven and bake for 15-20 minutes, until the tops are just starting to brown.
  9. Serve: Once the tops are slightly browned, remove from the oven and let cool a couple of minutes before serving.


Make sure you use at least 665 g of potato or consider baking an extra one if they’re on the small side. If you use less potatoes, the filling will be runny. I’d suggest 3-4 small to medium-sized potatoes then you get more servings. Each serving is half a potato. Nutrition facts are based on two large potatoes.

Prep time does not include soaking the cashews and cooling the potatoes. You’ll need 4-6 hours to soak the cashews and 20-30 minutes to cool the potatoes. You can prepare the cashew cream 1-2 days in advance and store in the fridge. To save time, you can do the first bake of the potatoes in advance if needed.

Serve with finely chopped chives, your choice of vegan bacon or bacon bits, and sour cream, if desired.