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5 from 6 votes
Vegan Twice Baked Potato on a Plate with Fork
Vegan Twice Baked Potatoes
Prep Time
20 mins
Cook Time
1 hr 15 mins
Soak time
4 hrs
Total Time
1 hr 35 mins
 

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.

Course: Entree, Side Dish
Cuisine: American
Keyword: potatoes
Servings: 4
Calories: 542 kcal
Author: Alissa Saenz
Ingredients
  • 3 medium or 4 smallish russet potatoes (about 2 ½ pounds total)
  • 1 cup raw cashews, soaked in water 4-8 hours and drained
  • cup unflavored and unsweetened soy or almond milk, plus more as needed
  • 2 tablespoons lemon juice
  • ½ 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
Instructions
  1. Preheat the oven to 400°.

  2. Scrub the potatoes and pierce each one a few times with a sharp knife.

  3. Place the potatoes directly on the oven rack and bake until easily pierced with a fork, about 1 hour.

  4. Remove the potatoes from the oven and allow them to cool for a few minutes. Leave the oven on.

  5. While the potatoes cool, place the cashews, milk, lemon juice and salt into the bowl of a food processor fitted with an s-blade. 

  6. 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.

  7. Remove half of the cashew cream from the food processor and transfer it to a small bowl. Set aside.

  8. Add the butter, nutritional yeast and hot sauce to the food processor with the remaining cashew cream. Blend until smooth.

  9. 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. 

  10. Pulse the food processor a few times to blend the potato and cashew mixtures, leaving it a bit chunky. 

  11. Taste-test the mixture and season with salt and pepper to taste.

  12. Spoon the potato-cashew mixture back into the potato skins, piling a bit on top as needed.

  13. Place the potatoes on a baking sheet and bake for 15 minutes, or until the tops just begin to darken.

  14. Divide the potatoes onto plates and top with reserved cashew cream, hot sauce, coconut bacon and chives. Serve.

Nutrition Facts
Vegan Twice Baked Potatoes
Amount Per Serving (1 potato)
Calories 542 Calories from Fat 284
% Daily Value*
Fat 31.5g48%
Saturated Fat 10.9g55%
Sodium 607mg25%
Potassium 1494mg43%
Carbohydrates 64.1g21%
Fiber 12g48%
Sugar 6.7g7%
Protein 12.8g26%
Calcium 70mg7%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.