Description
Creamy, savory, and comforting vegan twice baked potatoes that are easy to make with just a few simple ingredients.
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)
- paprika
- cheese of choice
Instructions
- 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.
- Preheat the oven to 400˚F (200˚C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Once the tops are slightly browned, remove from the oven and let cool a couple of minutes before serving.
Notes
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.