To me, this screams comfort food… creamy, rich and satisfying.
I’ve taken the classic loaded baked potato soup and veganized it. It features plant based milk, tofu sour cream, dairy free cheese, and coconut bacon.
This is basically a baked potato in a bowl… how can you go wrong?
4 large russet potatoes, baked, peeled and chopped
1/3 cup earth balance
1/3 cup flour
6 cups almond milk
3/4 tsp talk
1/2 tsp pepper
1 TBS Cholula (optional)
6 green onions, thinly sliced (reserve 2 for topping)
1 1/4 cups Daiya cheddar style shreds
tofu sour cream
Coconut bacon (or other plant based "bacon")
Melt earth balance over low heat. Add flour, whisking until smooth. Cook 1 minute, stirring constantly.
Gradually add milk, whisking to fully incorporate. Cook over medium heat, stirring constantly until mixture is thickened and bubbly.
Add potatoes, salt, pepper, Cholula, green onions and 1 cup cheddar style shreds. Cook until cheese is melted.
Stir in tofu sour cream. Add extra almond milk if needed.
Serve, garnished with remaining green onion, cheddar style shreds, and coconut bacon
I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!