Loaded baked potatoes are amazing, but if you're looking for a more appetizer-friendly version for a party, consider trying out this recipe for loaded smashed potatoes. As the title suggests, this recipe calls on you to smash baby red potatoes which are then drizzled with a bit of oil and baked in the oven. Once their warm on the inside and satisfyingly crispy on the edges, these smashed potatoes are topped with some melty cashew mozzarella, a dollop of zesty Chipotle cream, plenty of chives, and smokey tempeh bacon bits!

Loaded Smashed Potatoes [Vegan, Gluten-Free]





For the Potatoes:

  • 10 baby Red potatoes
  • 3 tablespoons chives, chopped fine
  • 3 tablespoons olive oil

For the Cashew Mozzarella:

  • 1/2 cup raw cashews
  • 1/4 cup tapioca flour
  • 1 1/4 cups water
  • 1 1/2 tablespoons nutritional yeast
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon sea salt

For the Chipotle Cream:

  • 1 cup raw cashews
  • 3/4 cup salsa
  • 1 teaspoon chili powder
  • 1/4 teaspoon sea salt

For the Tempeh Bacon Bits:

  • 1 10-ounce package of tempeh
  • 3 tablespoons soy sauce or gluten-free tamari
  • 2 tablespoons maple syrup
  • 2 teaspoons liquid smoke
  • 2 teaspoons red hot sauce
  • 1 tablespoon coconut oil


To Make the Potatoes:

  1. Combine all liquid ingredients for the tempeh bacon in a container with a lid, except for the coconut oil.
  2. Chop the tempeh into very fine bits and toss it with the marinade. Let sit while the potatoes boil.
  3. Bring a pot of water to boil with a sprinkle of salt. Boil the potatoes until fork tender, about 10 minutes.
  4. Preheat the oven to 450°F. When the potatoes are cool enough to handle, use a metal spatula or the bottom of a glass to smash them until they are about 1/2-3/4 inch thick. Transfer the potatoes to a baking sheet lined with foil and a small amount of oil. Drizzle the potatoes with 3 tablespoons olive oil and bake for 20 minutes.
  5. While the potatoes are baking, prepare the cashew mozzarella, chipotle cream, and finish preparing the tempeh bacon bits.

To Make the Cashew Mozzarella:

  1. Soak the cashews for two hours or overnight to soften. I recommend keeping soaked and drained cashews on hand in your freezer to speed things along. You can also boil them for ten minutes to save on time.
  2. In a high powered blender, add the soaked cashews and remaining mozzarella ingredients. Blend on high for two minutes until mixture is smooth.
  3. Transfer to a saucepan on medium high heat and stir until the cheese forms a gooey ball in the center, about 5 minutes.

To Make the Tempeh Bacon Bits:

  1. After 10-15 minutes of marinating the tempeh bits, melt the coconut oil in skillet over medium heat. Add the marinated tempeh bacon bits to the skillet and cook for 10-12 minutes, stirring often to prevent sticking. You want the tempeh bacon bits to be a bit blackened and sticky. You may have to add a bit more oil or water to deglaze the pan as you go.

To Make the Chipotle Cream:

  1. Soak the cashews for two hours or overnight, then drain. Add the soaked cashews to a blender with remaining ingredients and blend on high for 2-3 minutes until smooth.

To Assemble:

  1. Remove the potatoes from the oven and top each one with a spoonful of cashew mozzarella. Bake for another 5 minutes until cheese becomes melty. Finish each Vegan Loaded Smashed Potato with a large dollop of chipotle cream, tempeh bacon bits, and chives.