4 - 6 russet potatoes
2 cups The Best Vegan Chili
2 -3 teaspoons vegan butter
salt and pepper to taste
garlic powder to taste
vegan cheddar queso
optional toppings, vegan sour cream, diced onions, chives
Vegan Cheddar Queso:
1/2 cups cashews soaked overnight or covered in water and microwaved for 3 minutes, then drained
1 cup water
2 tablespoons corn starch or tapioca starch
1 teaspoon light miso paste
1/2 tablespoon apple cider vinegar
2 tablespoons nutritional yeast
1/2 teaspoon tumeric
1 teaspoon smoke paprika
1/2 teaspoon salt
1/2 small can of green chilis
Preheat oven to 400 degrees
Wash potatoes. You will also need 4 - 6 pieces of aluminum foil large enough to wrap around each potato.
Add 1/2 teaspoon of butter to the middle of each piece of foil. Place potato on top of butter, and poke a sharp knife into each potato a few times. Sprinkle with garlic powder, salt and pepper, and tightly wrap foil around the potatoes.
Place potatoes on a baking sheet, and bake for about 30-40 minutes, depending on size of potatoes. When you can easily poke a knife into the potatoes, they are done.
While potatoes are baking, make the cheese sauce by adding all of the ingredients except the chilis to high speed blender or food processor, and blend until completely smooth.
Transfer the cheese mixture to a medium pot, and heat on medium/ low heat, whisking continuously until the cheese begins to thicken to a queso constancy. This only takes a few minutes. If it gets too thick, you can add a little more water to thin it back out. Add the chilis and stir.
Allow potatoes to cool a little before carefully unwrapping the foil (careful not to burn yourself.)
Top the potatoes with 1/4- 1/2 cup vegan chili, some cheddar queso, and whatever toppings you like to serve.