Vegan Baked Potato with Cheese and Bacon

Indulge in ultimate plant-based comfort food with this Vegan Baked Potato with Cheese and Bacon recipe! Perfectly fluffy russet potatoes are baked to golden perfection, then topped with a lusciously creamy homemade vegan cheese sauce made from nutritional yeast, cashews, and flavorful spices. Crispy, smoky tempeh bacon adds a tantalizing umami kick, while a sprinkle of fresh green onions completes this hearty dish. This satisfying, dairy-free, and meat-free twist on a classic baked potato is ideal for weeknight dinners or casual gatherings. Easy to prepare, packed with protein, and loaded with rich, cheesy flavor, this vegan delight will leave both vegans and non-vegans alike craving more.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Spoon the vegan cheese sauce over the open potatoes and sprinkle with tempeh bacon bits. Top with chopped green onions before serving.

Step 8

Enjoy your vegan baked potatoes while warm!

Nutrition Facts

Serving size	(2140.9g)

Amount per serving	% Daily Value*
Calories	2336.0

Total Fat 80.7g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3674.4mg	0%
Total Carbohydrate 322.2g	0%
Dietary Fiber 38.8g	0%
Total Sugars 26.9g
Protein 101.0g	0%

Vitamin D 0IU	0%
Calcium 408.3mg	0%
Iron 22.7mg	0%
Potassium 8283.6mg	0%

*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.

Source of Calories

Fat: 30.0%

Protein: 16.7%

Carbs: 53.3%