Loaded Vegan Baked Potatoes with Cashew Sour Cream
 
 
Serves 2
Author:
Ingredients
Baked Potatoes
  • 2 russet potatoes (3/4 - 1 pound each)
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt
Veggie Filling
  • 2 cups zucchini, chopped
  • 2 cups asparagus, chopped
  • 1 cup prepared black eyed peas (drained and rinsed if using canned)
  • ½ cup frozen corn
  • ½ cup green onions, chopped
  • 1 tablespoon olive oil
  • salt and pepper
Cashew Sour Cream
  • 1 cup raw unsalted cashews, soaked for 2 - 24 hours*
  • 4 teaspoons apple cider vinegar
  • ½ teaspoon sea salt
  • ⅓ cup water
Instructions
Baked Potatoes
  1. Preheat oven to 425 F. Rub the potatoes with olive oil until very well coated and then sprinkle with salt. Place the potatoes on a parchment lined baking sheet and roast for 1 hour. (Do not poke any holes in the potatoes!)
  2. After removing the potatoes from the oven, drop onto a plate or cutting board from 10" up, this will help break up the center of the potato and yield a fluffier filling. Cut a slit down the length of each potato and pinch the edges together to make the opening bigger. Sprinkle with more sea salt and black pepper use a fork to further fluff up the insides.
Veggie Filling
  1. When the potatoes have 15 minutes left to cook, begin preparing the veggie filling. Heat tablespoon oil in a pan over medium-high heat. Add asparagus and zucchini and cook until softened and lightly browned, about 10 minutes. Add corn to pan and cook 2 minutes more. Lower heat to medium and add black eyed peas. Season with salt and pepper to taste.
  2. To assemble potatoes, top with the veggie filling, add sour cream and garnish with green onions.
Cashew Sour Cream
  1. Add drained cashews, apple cider vinegar, salt and ⅓ cup water to a high speed blender (such as a Vitamix). Using the variable setting, start on low and gradually increase the speed until you reach the highest setting. Continue to blend on high until the mixture is smooth and creamy, about 1 minute.
  2. For a more pourable sour cream, add up to an additional ⅔ cup water.
  3. Refrigerate for at least 30 minutes before serving. Leftovers can be stored in the refrigerator for up to 2 weeks.
Notes
* If you're short on time, pour boiling water over raw cashews and allow to sit for 20 minutes. Drain and rinse cashews and continue with recipe as written.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/loaded-vegan-baked-potatoes/