Vegan Cheesy Stuffed Potatoes
Transform your weeknight dinners with these indulgent yet nutritious Vegan Cheesy Stuffed Potatoes! Perfectly baked russet potatoes serve as the ultimate base for a creamy, dairy-free cashew filling infused with savory nutritional yeast, garlic and onion powders, and a splash of zesty lemon juice. Folded together with earthy sautéed spinach and fresh chives, these stuffed potatoes are bursting with vibrant flavors and gooey, plant-based "cheesiness." Quick to prepare with minimal effort, this recipe is ideal for vegan comfort food lovers looking for a wholesome twist. Whether as a satisfying main or a standout side dish, these stuffed potatoes are guaranteed to be a crowd-pleaser at your table.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 cup nutritional yeast
- 1 cup unsweetened almond milk
- 1 cup cashews
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh chives
- 2 cups spinach
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the potatoes. Rub them with 1 tablespoon of olive oil and place them directly on the oven rack.
Bake the potatoes for 50-60 minutes, or until tender when pierced with a fork.
While the potatoes are baking, place cashews in a bowl and cover with water. Let them soak for at least 15 minutes.
Drain the soaked cashews and place them in a blender.
Add nutritional yeast, almond milk, garlic powder, onion powder, lemon juice, salt, and black pepper to the blender. Blend until smooth and creamy.
In a pan over medium heat, cook the spinach with the remaining tablespoon of olive oil until wilted. Set aside.
Once the potatoes are cooked, remove them from the oven and let them cool slightly.
Carefully slice each potato in half lengthwise and scoop out the insides, leaving a thin layer of potato flesh to create shells.
Place the scooped potato flesh into a mixing bowl. Add the creamy cashew mixture and mash everything together until combined.
Fold in the cooked spinach and chopped chives into the mashed potato mixture.
Spoon the filling back into each potato shell, mounding it slightly.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until heated through.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
2737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 355.2 g | 129% | |
| Dietary Fiber | 75.0 g | 268% | |
| Total Sugars | 17.8 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 975 mg | 75% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 9988 mg | 213% | |
*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.
