Vegan Baked Potato with Cheese and Bacon
Discover the ultimate comfort food makeover with this Vegan Baked Potato with Cheese and Bacon recipe! Perfectly roasted russet potatoes serve as the base for a luscious, dairy-free cheese sauce made from cashews and nutritional yeast, delivering rich, cheesy flavor without animal products. Topping each potato is savory tempeh bacon, marinated in a smoky blend of soy sauce, maple syrup, and liquid smoke, offering an irresistible plant-based alternative to classic bacon. Finished with a sprinkle of fresh green onions, this recipe is hearty, satisfying, and bursting with bold flavors. Ideal for vegans and anyone seeking a healthier twist on indulgent baked potato toppings, it’s a crowd-pleaser that's perfect for weeknight dinners or casual gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 cup nutritional yeast
- 1 cup water
- 0.5 cup raw cashews
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.25 teaspoon pepper
- 8 ounces tempeh
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 0.5 teaspoon liquid smoke
- 2 tablespoons chopped green onions
Instructions
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Using a fork, poke several holes on each potato to allow steam to escape during baking.
Brush each potato with olive oil and sprinkle with a pinch of salt. Place them directly on the oven rack and bake for 50-60 minutes, until tender when pierced with a fork.
While the potatoes are baking, prepare the cheese sauce. In a high-speed blender, combine nutritional yeast, water, raw cashews, lemon juice, garlic powder, onion powder, half a teaspoon of smoked paprika, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
To make the tempeh bacon, thinly slice the tempeh into strips. In a medium bowl, whisk together soy sauce, maple syrup, one teaspoon smoked paprika, and liquid smoke. Add the tempeh slices, ensuring they are well coated.
Heat a non-stick skillet over medium heat. Add the tempeh strips and cook for 3 minutes on each side, or until golden brown and slightly crispy.
Once the potatoes are done baking, remove them from the oven and let them cool slightly. Cut a slit across the top of each potato and gently squeeze the ends to open.
Spoon the vegan cheese sauce over the open potatoes and sprinkle with tempeh bacon bits. Top with chopped green onions before serving.
Enjoy your vegan baked potatoes while warm!
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 322.2 g | 117% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 26.9 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 8284 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
