Loaded Vegan Baked Potatoes

The ultimate steakhouse style baked potato, piled high with spring veggies and black eyed peas and topped with the creamiest cashew sour cream.

BAKED POTATO:
2 russet potatoes (3/4 – 1 pound each)
1 tablespoon olive oil
2 teaspoons sea salt

VEGGIE FILLING:
2 cups zucchini, chopped
2 cups asparagus, chopped
1 cup prepared black eyed peas (drained and rinsed if using canned)
1/2 cup frozen corn
1/2 cup green onions, chopped
1 tablespoon olive oil
salt and pepper

CASHEW SOUR CREAM:
1 cup raw unsalted cashews, soaked for 2 – 24 hours
4 teaspoons apple cider vinegar
1/2 teaspoon sea salt
1/3 cup water

View the full recipe at The Mostly Vegan →