Cheesy, cozy, topped with coconut bacon, and so scrumptious! These vegan twice baked potatoes will satisfy your comfort food cravings and you definitely won’t miss the dairy.
Sometimes I post recipes for vegan versions of foods that I’ve never eaten the non-vegan versions of. This is not one of those times.
Oh boy, do I know my twice baked potatoes. There was a time when I ate them for dinner just about every night. And okay, so they didn’t have bacon, like a traditional twice-baked potato (I was vegetarian at the time), but they were loaded with butter and cheese and sour cream. So dairy-riffic.
Anyway, these days I actually sometimes make cheese out of potatoes. And I’ve had the vegan sour cream thing down for a while. And vegan bacon. And yeah, I’ve made vegan butter, but most of the time I’m lazy and buy it at the store.
My point: I realized recently that I had everything I needed to veganize twice baked potatoes. This needed to happen.
Step 1: bake your potatoes. Just like with regular twice baked potatoes, theres a first baking and a second baking. Since potatoes take a while to bake, you can prep your other ingredients in the meatime.
You’ll be whipping up a basic vegan cashew sour cream. Easy! But you’re only going to use half of it as topping. Take that half out of the food processor. The rest gets cheese-ified. Nutritional yeast, vegan butter and hot sauce do the trick. Don’t worry: the hot sauce doesn’t make the mixture very spicy at all, as long as you stick with one that’s not super hot (I used Cholula). It actually makes it taste cheesy. Trust me.
Give the potatoes a few minutes to cool when they come out of the oven, and then scoop out the insides and add them to the food processor with your cashew, nooch-hot sauce mix. Pulse a few times, but keep the mix chunky. Restuff and rebake!
The rest of the cashew sour cream goes on top of the potatoes, along with some coconut bacon and chives. I made a meal of this sucker and it was heavenly.
Tips for Making Awesome Vegan Twice Baked Potatoes
- You can bake the potatoes (first baking) up to two days in advance.
- You can also whip up the cashew sour cream up to two days in advance.
- Feel free to top your potatoes with some shredded vegan cheese. I didn’t think they needed it though.
Vegan Twice Baked Potatoes
Cheesy, cozy, topped with coconut bacon, and so scrumptious! These vegan twice baked potatoes will satisfy your comfort food cravings and you definitely won't miss the dairy.
- 3 medium or 4 smallish russet potatoes (about 2 1/2 pounds total)
- 1 cup raw cashews, soaked in water 4-8 hours and drained
- 1/3 cup unflavored and unsweetened soy or almond milk, plus more as needed
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 2 tablespoons vegan butter
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon vinegar-based hot sauce (Cholula works great), plus extra for topping
- Salt and pepper to taste
- 1 cup coconut bacon
- Fresh chives or scallions
Preheat the oven to 400°.
Scrub the potatoes and pierce each one a few times with a sharp knife.
Place the potatoes directly on the oven rack and bake until easily pierced with a fork, about 1 hour.
Remove the potatoes from the oven and allow them to cool for a few minutes. Leave the oven on.
While the potatoes cool, place the cashews, milk, lemon juice and salt into the bowl of a food processor fitted with an s-blade.
Blend the cashew mixture until smooth, stopping to scrape down the sides of the bowl as needed. The mixture should be about as thick as sour cream. Thin it with some additional milk or water it it's too thick.
Remove half of the cashew cream from the food processor and transfer it to a small bowl. Set aside.
Add the butter, nutritional yeast and hot sauce to the food processor with the remaining cashew cream. Blend until smooth.
Slice the tops off of the potatoes and carefully scoop out the insides. Add the scooped out potato to the food processor with the seasoned cashew mixture.
Pulse the food processor a few times to blend the potato and cashew mixtures, leaving it a bit chunky.
Taste-test the mixture and season with salt and pepper to taste.
Spoon the potato-cashew mixture back into the potato skins, piling a bit on top as needed.
Place the potatoes on a baking sheet and bake for 15 minutes, or until the tops just begin to darken.
Divide the potatoes onto plates and top with reserved cashew cream, hot sauce, coconut bacon and chives. Serve.