Vegan Double-Stuffed Potatoes

Loaded baked potatoes with all the fixings but without any dairy or other animal products.

Step: 1

Place cashews in a bowl and cover with water. Soak for a minimum of 4 hours to overnight. Drain.

Step: 2

Combine cashews, lemon juice, nutritional yeast, and salt in the bowl of a food processor or a high-powered blender. Blend vegan sour cream until smooth and creamy. Refrigerate until ready to use.

Step: 3

Wash and dry potatoes. Prick several times with a fork and place on a microwave-safe plate. Cook on full power in the microwave until tender, 12 to 14 minutes, turning over once halfway through cooking. Cool for 15 minutes.

Step: 4

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step: 5

Cut cooked potatoes in half. Scoop out flesh without tearing the potato skin. Transfer flesh to a large bowl and place potato skins on the prepared baking sheet. Add vegan sour cream, chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper to the bowl with the potato flesh. Fill each potato skin with the mixture and mound it up high. Sprinkle with paprika.

Step: 6

Bake in the preheated oven until lightly browned, about 30 minutes.

Per Serving: 606 calories; protein 17.4g; carbohydrates 84.3g; fat 25.9g; sodium 884.2mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do more often .