Baked Potato with Cashew Sour Cream
This Baked Potato with Cashew Sour Cream combines simple ingredients with impressive flavor, offering all the comfort of a classic baked potato with a creamy, plant-based topping. Perfect for autumn evenings when you crave something hearty and warming.
Equipment
- High-Speed Blender
- Oven
- Baking Sheet
Ingredients
For the Baked Potatoes
- 4 large russet potatoes about 8-10 oz each
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary finely chopped (or 1 teaspoon dried)
For the Cashew Sour Cream
- 1 cup raw cashews soaked for at least 4 hours or overnight
- 3 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon sea salt
- 1/4 cup water plus more as needed for desired consistency
- 1 small garlic clove optional
Optional Toppings
- 2 tablespoons chives finely chopped
- 2 green onions thinly sliced
- 1/4 cup vegan cheese shreds
- 2 tablespoons nutritional yeast
- smoked paprika for garnish
Instructions
- Preheat your oven to 425°F (220°C). Wash the potatoes thoroughly under cold running water, scrubbing away any dirt. Pat them dry with a clean kitchen towel. Using a fork, pierce each potato 6-8 times all over to allow steam to escape.
- Place the potatoes in a large bowl and drizzle with olive oil. Sprinkle with sea salt, pepper, garlic powder, and rosemary, then use your hands to massage the seasonings into the skin until evenly coated.
- Arrange the seasoned potatoes directly on the middle rack of your preheated oven. Place a baking sheet on the lower rack to catch any drippings. Bake for 60-75 minutes, or until the skin feels crisp and a knife easily slides through the center.
- While the potatoes are baking, drain and rinse your soaked cashews. Add them to a high-speed blender along with lemon juice, apple cider vinegar, salt, garlic (if using), and 1/4 cup water. Blend on high until completely smooth and creamy, about 2-3 minutes, stopping to scrape down the sides as needed. If the mixture is too thick, add water one tablespoon at a time until you reach a consistency similar to traditional sour cream. Transfer to a bowl and refrigerate until ready to use.
- Once the potatoes are done, remove them from the oven and let cool for 5 minutes. Using a knife, cut a slit lengthwise across the top of each potato, then gently squeeze the ends to open them up. Fluff the insides with a fork.
- Dollop a generous amount of cashew sour cream onto each potato, then sprinkle with your choice of toppings – chives, green onions, vegan cheese, or nutritional yeast. Add a light dusting of smoked paprika for garnish if desired.
Notes
Sweet potatoes work wonderfully for a lower-glycemic option. No cashews? Try sunflower seeds for a nut-free alternative with similarly creamy results.
The cashew sour cream can be made up to 5 days in advance and stored in an airtight container in the refrigerator. It may thicken when chilled – simply whisk in a teaspoon of water before serving to restore its creamy consistency.
Baked potatoes can be refrigerated for up to 3 days. For best results, store the potatoes and toppings separately. Reheat potatoes in a 350°F oven for 15-20 minutes rather than microwaving to maintain their texture.
Nutrition
Calories: 385kcalCarbohydrates: 53gProtein: 8gFat: 18gSodium: 620mgPotassium: 1245mgFiber: 6gVitamin C: 42mgIron: 15mg
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