Vegan Cheesy Baked Potatoes
Dive into comfort food bliss with these Vegan Cheesy Baked Potatoes, a dairy-free delight that's perfect for any occasion. This recipe transforms simple russet potatoes into creamy, golden treasures with a velvety vegan cheese sauce crafted from raw cashews, nutritional yeast, and savory seasonings like smoked paprika and garlic. After baking the potatoes to tender perfection, their fluffy insides are whipped with the cheese sauce and stuffed back into their crispy shells, creating a dish that's indulgently rich yet completely plant-based. Topped with a final drizzle of cheese sauce and optional fresh chives, these baked potatoes are a crowd-pleasing masterpiece. With every bite delivering creamy, smoky, and tangy notes, it's a must-try for vegans and potato lovers alike. Perfect for meal prepping, potlucks, or weeknight dinners, this recipe is your go-to for healthy comfort food made easy.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1 cup raw cashews
- 1 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 garlic cloves
- 1 cup unsweetened almond milk
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons chives (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly, then pierce each one several times with a fork.
Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until tender when pierced with a fork.
While the potatoes are baking, prepare the vegan cheese sauce. Begin by soaking the raw cashews in hot water for about 15 minutes to soften them.
Drain the cashews and place them in a high-speed blender. Add the nutritional yeast, lemon juice, peeled garlic cloves, almond milk, onion powder, smoked paprika, sea salt, and black pepper.
Blend on high until the mixture is smooth and creamy. Adjust seasoning to taste, adding more salt, pepper, or lemon juice if desired.
Once the potatoes are done baking, remove them from the oven and let them cool slightly.
Cut each potato in half lengthwise. Gently scoop out the insides, leaving about 1/4-inch of potato flesh around the skin to create a sturdy shell.
In a medium bowl, combine the scooped-out potato with half of the vegan cheese sauce. Mash together until smooth.
Spoon the mashed potato mixture back into the potato shells. Drizzle the remaining cheese sauce over the top.
Place the filled potato skins on a baking sheet and return them to the oven. Bake for an additional 10 minutes, or until the tops are golden and bubbly.
Garnish with chopped chives before serving, if desired. Serve warm and enjoy your vegan cheesy baked potatoes!
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2253 mg | 98% | |
| Total Carbohydrate | 349.3 g | 127% | |
| Dietary Fiber | 71.0 g | 254% | |
| Total Sugars | 19.4 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 778 mg | 60% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 9141 mg | 194% | |
*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.
