Vegan Loaded Baked Potatoes

Transform your dinner game with these hearty and vibrant Vegan Loaded Baked Potatoes! Perfectly baked russet potatoes are stuffed with rich and creamy homemade cashew sauce, crispy spiced chickpeas, and an array of fresh, colorful toppings like cherry tomatoes, diced avocado, and chopped cilantro. This plant-based twist on a classic comfort food is entirely dairy-free and packed with bold, smoky flavors thanks to the smoked paprika and cumin seasoning. Whether you're feeding a crowd or treating yourself to a wholesome, satisfying meal, these vegan baked potatoes are as nutritious as they are delicious. Ready in about an hour, this recipe makes for a quick yet indulgent dish that's perfect for weeknights or casual entertaining.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 15-ounce can canned chickpeas
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 0.5 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 cup raw cashews
• 0.5 cup water
• 3 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon apple cider vinegar
• 3 green onions, chopped
• 1 cup cherry tomatoes, halved
• 0.5 cup fresh cilantro, chopped
• 1 avocado, diced

Directions

Step 1

Preheat your oven to 400°F (200°C). Rub the potatoes with 1 tablespoon of olive oil and a pinch of salt, and prick them a few times with a fork. Place them directly on the oven rack and bake for 50 to 60 minutes, or until tender.

Step 2

While the potatoes are baking, prepare the chickpeas. Drain and rinse the canned chickpeas, then pat them dry with a paper towel.

Step 3

In a bowl, toss the chickpeas with the remaining 1 tablespoon of olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.

Step 4

Place the chickpeas in the oven with the potatoes and bake for 25 to 30 minutes, or until crispy, stirring halfway through.

Step 5

Meanwhile, prepare the cashew sauce. Soak the raw cashews in hot water for 10 minutes, then drain and rinse.

Step 6

In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, apple cider vinegar, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning if necessary.

Step 7

Once the potatoes are baked, remove them from the oven. Let them cool for a few minutes, then cut a slit down the middle of each potato and gently press the ends to open them up slightly.

Step 8

Fill each potato with a generous amount of cashew sauce, then top with crispy chickpeas, green onions, cherry tomatoes, fresh cilantro, and diced avocado.

Step 9

Serve immediately and enjoy your delicious vegan loaded baked potatoes!

Nutrition Facts

Serving size	(2946.5g)

Amount per serving	% Daily Value*
Calories	2895.6

Total Fat 110.1g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2620.1mg	0%
Total Carbohydrate 414.6g	0%
Dietary Fiber 79.2g	0%
Total Sugars 39.9g
Protein 92.9g	0%

Vitamin D 0IU	0%
Calcium 647.0mg	0%
Iron 35.1mg	0%
Potassium 10482.8mg	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: 32.8%

Protein: 12.3%

Carbs: 54.9%