How long does baked potato with parsley 'sour cream' [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can baked potato with parsley 'sour cream' [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make baked potato with parsley 'sour cream' [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes baked potato with parsley 'sour cream' [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does baked potato with parsley 'sour cream' [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Baked Potato With Parsley ‘Sour Cream’
[Vegan]

MK By: Maria Koutsogiannis

Author Bio

I’m Maria, a Greek Canadian with a big heart and massive love for delicious comfort... Read More

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The Perfect Baked Potato With Parsley "Sour Cream" [Vegan]

459

Dairy Free

Vegan

You are going to love these easy and satisfying baked potatoes. Hot, steamy, and creamy, they are perfect for when it's cold outside, or for any time of the year.

Ingredients You Need for Baked Potato With Parsley ‘Sour Cream’ [Vegan]

For the Potatoes:

6 russet potatoes
3 tablespoons olive oil
Dash of salt and pepper

For the Cashew Cream:

2 cups raw cashews
1 tablespoon olive oil
3 tablespoons lemon juice
1 vegetable stock cube
1 cup fresh parsley
1/4 to 1/2 cup of coconut cream or coconut milk
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

For the Garnish:

Fresh green onions
Sweet baby peppers
Plant based butter

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How to Prepare Baked Potato With Parsley ‘Sour Cream’ [Vegan]

Preheat the oven to 425°F.
Give your potatoes a good rub down with the olive oil, a dusting on salt and pepper, and
Poke them with a fork along the center.
Cook the potatoes for 50 - 60 minutes, until their skin is crispy. You want to be able to poke a fork in easily, with no resistance.
While your potatoes are baking you can make your cashew cream. Simply add all of the ingredients into a high speed blender and blend till completely smooth. You want the consistency to be very silky! Note: add as much or as little coconut cream/milk as you fancy. Sometimes less is more here.
Serve your potatoes while hot. Dollop your cream, and garnish with your onions, and peppers!

Notes

Tip: You can also create stuffed potatoes by removing the insides of the potato, whipping them with the cream and re-stuffing them!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.