Potato Skins with Tempeh Bacon and Cashew Sour Cream
[Vegan]

For the Potatoes:

• 3 medium/large organic russet potatoes, scrubbed clean
• Avocado or grapeseed oil for brushing on the potatoes
• Salt and pepper, to taste
• 1/2 batch tempeh bacon crumbles
• 1 1/2 cups grated vegan cheese
• 1/2 cup cashew sour cream
• 1/4 cup finely chopped green onions

For the Tempeh:

• 1 (250 gram) block of organic tempeh, crumbled
• 1 tablespoon extra virgin olive oil
• 2 tablespoon tamari
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon smoked paprika
• Black pepper to taste

For Cashew Sour Cream:

• 1 cup raw cashews, soaked in boiling water for 45 minutes beforehand and drained
• 1 tablespoon apple cider vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon plus 1/8 teaspoon fine sea salt
• 1/3 cup water, plus more as needed