Vegan Baked Potato Skins (Gluten-Free, Oil-Free) | Healthy Superbowl Recipe!

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried breadcrumbs

Brewer's yeast is a good source of B vitamins.

vegan cheese

🥗Healthier: cashew cream

💰Cheaper: regular cheese

Cashew cream can provide a similar creamy texture.

sour cream

🥗Healthier: coconut yogurt

💰Cheaper: plain yogurt

Coconut yogurt is dairy-free and offers a similar tang.

Preheat the oven to 400°F (200°C).

Wash and scrub 4 russet potatoes thoroughly.

Poke each potato about 4 or 5 times with a fork.

Place the potatoes on a baking sheet and bake for 50-60 minutes.

While the potatoes are baking, prepare the cheese sauce by combining cashews and carrots in boiling water and cooking for 15 minutes.

Make the bacon bits by mixing soy sauce, hot sauce, coconut sugar, maple syrup, liquid smoke, onion powder, garlic powder, smoked paprika, and cumin in a bowl.

Crumble half a block of tempeh into the mixture and stir it together, then set aside.

Once the potatoes are done, cut each in half and scoop out the middle with a spoon, reserving the potato flesh for future use.

Place the potato halves back on the baking sheet skin side down and bake for an additional 10 minutes.

Prepare the cheese sauce by blending cashews, carrots, nutritional yeast, tapioca starch, lemon juice, organic miso paste, salt, mustard, smoked paprika, onion powder, garlic powder, and non-dairy milk until smooth.

Top each potato skin with the cheese sauce, filling the middle and drizzling the excess on top.

Sprinkle tempeh bacon bits on each potato skin and return to the oven for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens