Vegan Twice-Baked Potatoes

by Steph Sunshine at StephSunshine.com

Yield 8 potato halves

Prep Time 60 minutes

Cook Time 80 minutes

Total Time 2 hours

Ingredients

  • 2 lbs. Russet potatoes
  • olive oil spray
  • salt
  • 1/4 cup vegan butter (such as Earth Balance)
  • 1/4 cup plain, unsweetened almond milk (or other non-dairy milk)
  • 1 tsp. salt

Vegan Cheese

  • 1/2 cup raw, unsalted cashews, soaked
  • 1/2 cup water
  • 1/4 cup butternut squash, diced (fresh or frozen)
  • 2 tbsp. nutritional yeast
  • 2 tbsp. tapioca flour (tapioca starch)
  • 2 tsp. tomato paste
  • 2 tsp. salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder

For Topping

  • paprika
  • fresh chives, chopped (or green onions)

Instructions

  1. Preheat your oven to 400°F (205°C). Wash potatoes and use a fork to poke holes all over the skins. Spray the potatoes with olive oil spray (or brush with olive oil), then sprinkle salt on the skins.
  2. Bake your potatoes on a baking sheet in the oven until soft inside (about 1 hour), turning the potatoes after about 30 minutes. The exact baking time required will depend on the size of your potatoes. You can check whether the potatoes are done by gently pressing on the corners of each potato. Be sure to use oven mitts or a kitchen towel to protect your hands. Set aside until cool enough to handle (about 20 minutes).
  3. Boil your butternut squash in a small saucepan for about 5 minutes, until tender. Then add your soaked cashews, water, and butternut squash to a blender and blend until smooth and creamy (2-4 minutes, depending on your blender).
  4. Add the remaining vegan cheese ingredients to the cashew cream in the blender: nutritional yeast, tapioca starch, tomato paste, salt, onion powder, and garlic powder. Then, blend until everything is evenly mixed. Transfer the vegan cheese to a small saucepan and heat over medium-low heat, stirring continuously. Keep stirring until the cheese starts to come together and develops a stretchy texture. Remove from heat immediately.
  5. Cut each potato in half lengthwise. Use a large spoon to scoop the potato flesh into a medium mixing bowl, leaving about 1/4" (6 mm) border on the potato skins. Add vegan butter, almond milk, and salt to the potato flesh, and use a large fork or potato masher to mash until smooth and creamy. Then, add the vegan cheese and stir until well incorporated.
  6. Scoop a generous amount of potato filling back into the potato shells, then sprinkle with paprika and chives. Return the potatoes back to the baking tray and bake in the oven a second time, for 20 minutes, until heated all the way through and golden on top.

Notes & Hints

Soak your cashews in water for 2 hours, or boil for 10 minutes before using. Soaking is not necessary if you have a high-powered blender. Measure your cashews before soaking.

Leftovers: Store leftovers in an airtight container in the refrigerator for 3-5 days.

Reheat: Place on a baking tray in the oven at 350°F for 14-17 minutes, until heated all the way through.

StephSunshine