Vegan Loaded Baked Potatoes
"A flavorful & spicy cheeze sauce that uses creamy & dreamy cauliflower as its base. Taters are topped with sautéed mushroom, broccoli, & green onions."
-- @thevegansara
A Note from Feedfeed

Potatoes are a necessity in our kitchen. They're the perfect base to balance out any spicy sauces, or to hold the boatload of veggies we like to fill 'em with. 

This caluiflower-based sauce gets a kick from aleppo pepper and a cheesy goodness from nutritional yeast


Prep time 5mins
Cook time 10mins
Serves or Makes: 3


  • 1 pound cauliflower florets
  • 1/ 2 cup chopped carrots
  • 1 teaspoon salt
  • 1/ 2 cup almond milk, or other non-dairy milk
  • 1/ 4 cup nutritional yeast
  • 2 tablespoons sauerkraut juice
  • 1 tablespoon tapioca starch
  • 1 teaspoon allepo pepper flakes, or crushed red pepper
  • 1/ 2 teaspoon smoked paprika
  • Black pepper
  • 3 potatoes, baked


  • Step 1

    On stovetop, bring water to a boil, add cauliflower, carrots and salt to pot. Cook on simmer 5-7 minutes until fork tender.

  • Step 2

    Add cooked veggies to blender with the rest of the ingredients, using tamper to help process. Gradually bring blender to high, blend 2-3 minutes till until cheese becomes steamy.

  • Step 3

    Serve sauce over baked potatoes.