Vegan Classic Baked Potato with Butter and Sour Cream
Satisfy your comfort food cravings with a delicious twist on a timeless favorite—Vegan Classic Baked Potato with Butter and Sour Cream. This recipe transforms the classic baked potato experience into a fully plant-based delight by pairing crispy, perfectly roasted russet potatoes with rich vegan butter and a creamy homemade cashew-based sour cream. Flavored with lemon juice, apple cider vinegar, and nutritional yeast, the vegan sour cream delivers the tangy, savory goodness you love, complemented by a sprinkle of fresh chives for a burst of flavor. Whether you're embracing a vegan lifestyle or simply looking for a healthier alternative, this easy-to-make recipe will become a go-to for weeknight dinners or casual gatherings. Perfect for potato lovers seeking a dairy-free option, it’s hearty, wholesome, and undeniably satisfying!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Coarse sea salt
- 4 tablespoons Vegan butter
- 1 cup Cashews
- 2 tablespoons Lemon juice
- 2 teaspoons Apple cider vinegar
- 0.75 cup Water
- 1 tablespoon Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Salt
- 2 tablespoons Chives
Instructions
Preheat your oven to 425°F (220°C).
Scrub the potatoes thoroughly and prick them in a few places with a fork to allow steam to escape.
Lightly coat each potato with olive oil and sprinkle with coarse sea salt. This will help create a crisp skin.
Place the potatoes directly on the middle oven rack and bake for 45 to 60 minutes, or until they are tender when squeezed.
While the potatoes are baking, prepare the vegan sour cream: soak the cashews in hot water for 15 minutes, then drain.
In a blender, combine the soaked cashews, lemon juice, apple cider vinegar, water, nutritional yeast, garlic powder, onion powder, and salt. Blend until completely smooth, adjusting the seasoning if necessary.
Once the potatoes are done, remove them from the oven and allow them to cool slightly.
Make a lengthwise slit on each potato and gently squeeze from both ends to open them up.
Add a tablespoon of vegan butter into each potato and let it melt.
Top each potato with a generous dollop of the vegan sour cream.
Garnish with chopped chives. Serve hot and enjoy!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.8 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1680 mg | 36% | |
*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.
