Vegan Loaded Baked Potato

Indulge in the ultimate comfort food with this Vegan Loaded Baked Potato recipe—perfect for satisfying cravings without compromising on health-conscious choices. These hearty russet potatoes are baked to perfection with a crisp, golden skin and fluffy interior, then topped with a luscious, homemade cashew cheese made from creamy nuts, nutritional yeast, and tangy lemon juice. Smoky, caramelized tempeh bacon adds a savory-rich depth, while fresh chives and green onions lend a burst of brightness. This plant-based twist on a classic loaded baked potato is not only dairy-free and protein-packed but also easy to prepare with wholesome ingredients. Perfect for weeknight dinners or a crowd-pleasing side dish, this recipe will have vegans and non-vegans alike coming back for more! **Keywords:** vegan loaded baked potato, plant-based comfort food, dairy-free recipe, tempeh bacon, cashew cheese.

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 4

Ingredients

• 4 whole large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 cup cashew nuts
• 3 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 cup water
• 8 ounces tempeh
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 2 tablespoons fresh chives
• 0.5 teaspoon black pepper
• 2 stalks green onions

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wash and dry the potatoes, then prick each with a fork several times. Rub the potatoes with 1 tablespoon of olive oil and sprinkle with salt.

Step 3

Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until tender when poked with a fork.

Step 4

While the potatoes are baking, prepare the cashew cheese by soaking the cashew nuts in hot water for 5 minutes and then draining.

Step 5

In a blender, combine drained cashews, nutritional yeast, lemon juice, garlic powder, water, and blend until smooth and creamy. Adjust seasoning with additional salt if needed. Set aside.

Step 6

For the tempeh bacon, slice the tempeh into thin strips. Combine soy sauce, maple syrup, smoked paprika, and remaining olive oil in a bowl. Add the tempeh slices to the marinade and coat well. Let it sit for 10 minutes.

Step 7

Heat a skillet over medium heat and cook the marinated tempeh slices for about 3 minutes on each side or until golden brown and slightly crispy. Remove from heat and set aside.

Step 8

Once the potatoes are done baking, let them cool for a few minutes. Then, slice them open lengthwise and fluff the inside with a fork.

Step 9

Top each potato with a generous dollop of cashew cheese, crumbled tempeh bacon, chopped chives, sliced green onions, and a sprinkle of black pepper.

Step 10

Serve immediately and enjoy your vegan loaded baked potato.

Nutrition Facts

Serving size	1621.3 grams (1621.3g)

Amount per serving	% Daily Value*
Calories	2315

Total Fat 119.10g	153%
Saturated Fat 24.60g	123%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 4505mg	196%
Total Carbohydrate 239.70g	87%
Dietary Fiber 28.20g	101%
Total Sugars 27.20g
Protein 97.90g	196%

Vitamin D 0IU	0%
Calcium 415mg	32%
Iron 23mg	127%
Potassium 6004mg	128%

*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: 44.3%

Protein: 16.2%

Carbs: 39.6%