Vegan Baked Potato Skins
By Emily Eats
Appetizer • Comfort Food • Dinner • Sides
4 russet potatoes, washed and scrubbed
1/2 cup cashews
1/2 cup carrots, chopped
4 ounces tempeh
2 tablespoons soy sauce or liquid aminos
2 teaspoons hot sauce
1 1/2 teaspoons garlic powder, divided
1 teaspoon maple syrup or coconut sugar
1 teaspoon liquid smoke
3/4 teaspoon onion powder, divided
3/4 teaspoon smoked paprika, divided
1/2 teaspoon cumin
3/4 cup unsweetened non-dairy milk
1/3 cup nutritional yeast
1 tablespoon tapioca starch
1/2 lemon, juiced
1 teaspoon organic miso* (optional)
1/4 teaspoon salt
1/4 teaspoon smoked paprika
Fresh cilantro or green onions, for garnish
Preheat oven to 400F. Line a baking sheet with foil. Poke each potato 4-5 times with a fork and place on the baking sheet. Bake for 50-60 minutes, flipping once or twice.
In a medium saucepan, add cashews and carrots. Cover with water. Bring to a boil; cook for 15 minutes, until tender.
In a medium bowl, add soy sauce, hot sauce, 1/2 teaspoon garlic powder, maple syrup, liquid smoke, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and cumin. Whisk to combine. Crumble tempeh into the bowl; stir until evenly coated with sauce. Set aside.
Remove cashews and carrots from heat; drain. Add to a blender or food processor with non-dairy milk, nutritional yeast, tapioca starch, lemon juice, miso, 1 teaspoon garlic powder, salt, smoked paprika, and 1/4 teaspoon onion powder. Blend until completely smooth. Set aside.
Remove potatoes from the oven. Cut each in half, then scoop out a little from the middle; set scooped potatoes aside for future use.
Place potatoes, skin side down, back on the baking sheet. Bake for 10 minutes.
Remove potatoes from the oven. Scoop some cheese sauce onto the middle of each potato, followed by some tempeh bacon bits. Bake for 15 minutes, until tempeh bacon is crispy.
Remove and garnish with fresh cilantro.