Drizzle some of the cashew cheese sauce into each potato. Heat queso either on stovetop or in a microwave and. Blend until creamy and pour in a pan or a microwave safe dish. (Do not soak overnight) Drain cashews and add to blender with chiles, water, nutritional yeast, and spices. Fluff the insides of the potatoes with a fork, if you like. Cover cashews with hot water to soak for 30 minutes or soak in room temperature water for about 2 hours. Add the rice vinegar, worcestershire sauce, tomato paste, lemon juice, water, garlic, smoked paprika and.
Roughly chop the bacon into small pieces or julienne and set aside.Ĭut a lengthwise slit in the top of each potato and gently push the ends toward the center to open up the potatoes. Add the soaked/drained cashews to a food processor. Remove the bacon to paper towels to drain. Meanwhile, in a large skillet, add the bacon and cook over medium-high heat until golden brown and crispy, 3 to 4 minutes per side. Roast until tender and starting to brown, about 20 minutes, then set aside. Spread the florets on a rimmed baking sheet in a single layer, drizzle with the olive oil, season with salt and pepper and toss well to coat. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.Īfter the potatoes have been cooking for about 35 minutes, prepare the broccoli. Add the nutritional yeast, lemon juice and salt to taste. You will want to make it while your blender is dry, otherwise, you’ll have more of a cashew/parmesan paste. Either buy one, make your favorite, or you can make mine. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.Ĭarefully add the warm cashew mixture, including the liquid, to a blender. FIRST THINGS FIRST: You’ve got to have a vegan parmesan cheese of some type. This sauce is a great one to make for in batches and can be stored in both the fridge or the freezer. Place directly on the oven rack and bake until the potatoes are fork-tender and the skins are crispy, 55 to 60 minutes.įor the cashew cheese sauce: Meanwhile, in a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. However, just 20 minutes in hot water will do. Using the tip of a knife or a fork, poke each potato 2 to 3 times. Serve or store in fridge for up to one week. For the loaded baked potatoes: Preheat the oven to 425 degrees F. Instructions Puree all ingredients together in food processor or high powered blender for 3-5 minutes until completely smooth.
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