These are the best vegan baked potatoes! They are so easy to make and only take a few minutes to prep. The vegan sour cream on these potatoes makes them even more delicious. This is the perfect healthy, dairy-free side dish.
Table of Contents
Why you will love this recipe:
- These dairy-free baked potatoes have the most incredible flavour! The herb coating and dairy free sour cream take them over the top and make them so tasty.
- These potatoes are quick and easy to make and only require a few minutes of hands on time.
- Besides being vegan and dairy free these baked potatoes are also gluten free, plant-based, vegetarian and Whole30 compliant.
- They make great leftovers and are perfect for meal prep.
- You don't need to soak the potatoes before you bake them.
- They are nice and crispy on the outside with a tender, soft inside. Just the way a baked potato is meant to be!
Ingredients and substitutions:
You should be able to find all of these simple ingredients at your local grocery store. For the exact measurements refer to the recipe card at the bottom of the post.
- Russet potatoes - russet potatoes are the best potatoes to use to make baked potatoes. The skin crisps up perfectly when you bake them, yet the insides stay nice and tender.
- Avocado oil - avocado oil is one of my favourite plant based oils to bake with, but if you don't have avocado oil you can use olive oil instead.
- Herbs de Provence spice blend - this spice blend is used to give these vegetarian baked potatoes the most incredible flavour.
- Sea salt and ground black pepper - these simple spices are all you need to help season these potatoes perfectly.
- For the dairy-free sour cream topping you will need raw cashews, coconut milk, apple cider vinegar, sea salt and fresh lemon juice.
How to make (step-by-step):
Step one:
First, preheat your oven to 425 degrees Fahrenheit.
Step two:
Now line a baking sheet with parchment paper. Then wash and dry your potatoes and transfer them to the baking sheet. Be sure to pierce the potatoes a few times with a knife or fork (you don't want them exploding in the oven).
Step three:
Next coat the potatoes with avocado oil, rubbing it over all the sides evenly. Then sprinkle the salt, pepper and herbs over all the sides of the potatoes so they are coated evenly. Then place the baking sheet in the oven and bake for 45 minutes.
Step four:
While the potatoes are baking you can make the vegan sour cream by blending all the ingredients together in your food processor.
Step five:
Remove the baking sheet from the oven and let the potatoes cool for a few minutes before topping with the sour cream and enjoying.
Top Tip:
Don't forget to pierce the skin of your potatoes before you bake them! If you don't they might explode in the oven.
Recipe variations and add ins:
- If you don't have avocado oil you can use coconut oil or olive oil instead.
- Feel free to change out the spice blend you use for these baked potatoes to give them a different flavour - Italian seasoning, seasoning salt, garlic powder, onion powder and everything but the bagel seasoning are all great options.
Topping ideas:
If you don't like sour cream on your baked potatoes some other topping ideas include chopped chives or green onion, vegan butter, coconut oil, vegan bacon, or vegan shredded cheese.
How to serve:
Oven baked potatoes make the perfect side dish for almost any meal. You can also turn them into loaded baked potatoes to make them into a delicious appetizer or main dish.
How to store:
Store any leftover baked potatoes in the fridge in an airtight container for up to 7 days. I don't recommend trying to freeze baked potatoes. They turn out too mushy when you thaw them.
Frequently asked questions:
Potatoes are vegan, but often times the toppings used on baked potatoes are not vegan such as butter or sour cream. To make a potato vegan you can instead top it with vegan safe ingredients such as vegan butter or vegan sour cream.
To make a vegan baked potato you need to avoid any ingredients that come from animals such as butter, sour cream or cheese. Instead you can make baked potatoes with vegan butter or vegan sour cream to keep them plant based and dairy free.
Potatoes are a great option for vegan diets. They are plant based and contain healthy carbohydrates, fiber as well as vitamins and minerals. They are also inexpensive and budget friendly.
Instead of butter you can use olive oil, avocado oil, coconut oil or a vegan butter.
Other recipes you will love:
- Vegan Blondies
- Stewed potatoes
- Cilantro Lime Dressing
- Vegan buffalo sauce
- Cauliflower Fried Rice
- Vegan Sriracha Mayonnaise
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Recipe
Vegan Baked Potatoes with Sour Cream
Ingredients
- 8-10 medium Russet potatoes
- Avocado oil (how much you need will depend on the size of your potatoes)
- sea salt
- ground black pepper
- herbs de provence spice blend
- vegan sour cream
Instructions
- Preheat your oven to 425F.
- Wash and dry the potatoes.
- Line a baking sheet with parchment paper and place the potatoes on the baking sheet and poke each potato a few times with a knife or fork (if you don't do this they can explode in the oven).
- Drizzle the avocado oil over each potato and turn it over a few times to coat all sides.
- Sprinkle all sides of the potatoes with sea salt, black pepper and herbs de Provence spice blend.
- Place the baking sheet in the oven and bake for ~45 minutes, or until crisp on the outside and soft on the inside.
- While the potatoes are baking make the sour cream by blending all the ingredients in your food processor.
- Remove from the oven and let cool for a few minutes and top with the sour cream.
- Serve and enjoy!
Notes
- If you don't have avocado oil I would use melted coconut oil instead.
- Feel free to sub the herbs de Provence spice blend for other spices such as Italian seasoning.
- Top these baked potatoes however you like.
Nutrition
chihyu
OMG! That looks amazing! I can smell the yummy flavor from here!
Megan Stevens
Erin, this recipe looks amazing!! I love that you've created just the right texture dairy-free sour cream for potatoes, so yum!!
Jean
Vegan sour cream?? Say no more! This looks so comforting and reminds me of my childhood!
Jenni
I love a good baked potato, but these are extra delicious coated in herbs. The avocado oil really gives them a gorgeous crisp crust!