You better add these to your list of game day snacks. Who needs sour cream when you can use cashew cheese? So much tastier and a great source of protein, too. I made large tater skins, but feel free to cut these in half for a more bite-sized snack.
Author: Epicurean Vegan
Serves: 24
Ingredients
12 russet potatoes
Olive oil
Salt and pepper, to taste
12 slices of veggie bacon, cooked and chopped
4 green onions, sliced
1 C raw, unsalted cashews, soaked overnight or in hot water for at least an hour
¾ C water
1 garlic clove
2 tsp lemon juice
1 tsp apple cider vinegar
¾ tsp salt
Directions
Preheat oven to 400. Scrub the potatoes, dry them, and then brush with olive oil. Place them on a foil-lined baking sheet and pierce each one 3-4 times with a fork. Bake 40-50 minutes, so until they are tender.
Meanwhile, drain the cashews and transfer to a food processor with the garlic, water, lemon juice, apple cider vinegar, and salt. Blend for a few minutes, or until smooth. Set aside or refrigerate until ready to use.
Once they've cooled, slice each in half and scoop out the potato; but leave about a ¼" around the edges.
I made batch a mashed potatoes with the scooped out potato. A two-for-one recipe!
Brush the skins again with a little olive oil and then sprinkle both sides with salt and pepper. Place face-down on the baking sheet and bake another 8-10 minutes. Flip each one over and load with a scoop of cashew cheese, chopped veggie bacon, and sliced green onion. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2016/12/26/vegan-loaded-potato-skins/