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.

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:



  1. Preheat the oven to 425°F.
  2. Give your potatoes a good rub down with the olive oil, a dusting on salt and pepper, and
  3. Poke them with a fork along the center.
  4. 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.
  5. 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.
  6. Serve your potatoes while hot. Dollop your cream, and garnish with your onions, and peppers!


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

Per Serving: Calories: 459 | Carbs: 27g | Fat: 31g | Protein: 10g | Sodium: 15mg | Sugar: 4g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.