Vegan Classic Baked Potato with Butter and Sour Cream
Indulge in the ultimate comfort food with this Vegan Classic Baked Potato with Butter and Sour Cream, a plant-based take on the timeless favorite. Featuring fluffy, oven-baked russet potatoes with a delectably crispy, sea-salt crust, this recipe is elevated with creamy vegan butter and a luscious homemade cashew-based sour cream. Infused with hints of lemon, nutritional yeast, and garlic powder, the dairy-free sour cream is a tangy, velvety topping that will impress vegans and non-vegans alike. Finished with a sprinkle of fresh chives for a pop of color and flavor, this dish is perfect as a hearty side or a satisfying main. Easy to prepare and packed with rich, savory goodness, this recipe is a true crowd-pleaser!
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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
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Scrub the potatoes thoroughly and prick them in a few places with a fork to allow steam to escape.
Step 3
Lightly coat each potato with olive oil and sprinkle with coarse sea salt. This will help create a crisp skin.
Step 4
Place the potatoes directly on the middle oven rack and bake for 45 to 60 minutes, or until they are tender when squeezed.
Step 5
While the potatoes are baking, prepare the vegan sour cream: soak the cashews in hot water for 15 minutes, then drain.
Step 6
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.
Step 7
Once the potatoes are done, remove them from the oven and allow them to cool slightly.
Step 8
Make a lengthwise slit on each potato and gently squeeze from both ends to open them up.
Step 9
Add a tablespoon of vegan butter into each potato and let it melt.
Step 10
Top each potato with a generous dollop of the vegan sour cream.
Step 11
Garnish with chopped chives. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1654.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2611.2 |
| Total Fat 132.5g | 0% |
| Saturated Fat 44.3g | 0% |
| Polyunsaturated Fat 12.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3091.0mg | 0% |
| Total Carbohydrate 312.6g | 0% |
| Dietary Fiber 26.3g | 0% |
| Total Sugars 21.3g | |
| Protein 58.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 265.0mg | 0% |
| Iron 22.5mg | 0% |
| Potassium 7636.3mg | 0% |
Source of Calories