Step 1

Preheat oven to 400°F and bake whole small potatoes until tender, approximately 30 minutes, depending on the size of little potatoes.

Step 2

Remove potatoes from oven and allow to cool. Slice potatoes in half, scoop out pulp leaving 1/4" in the shell. Place pulp in a medium bowl.

Step 3

Add plant-based milk, low-fat mayo, salt, pepper, garlic powder, onion powder, and smoked paprika to potato in bowl and mash together using a potato masher or fork.

Step 4

Fill potato skins with mashed potato mixture.

Step 5

Drizzle with Creamy Vegan Cheese sauce, then top with more smoked paprika, chives, and cilantro.

Step 6

Place back into the oven at 350 degrees for approximately 10 minutes to heat up and serve warm.

Step 7

Drain tofu and squeeze excess water out on paper towels. Blend all ingredients in a blender. Leftover mayo can be used on sandwiches, wraps, and in other sauces. Store in the refrigerator for up to 2 weeks.

Step 8

In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.

Step 9

When veggies are tender, drain and place them in the blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.

Step 10

Now, it's ready to use as a Loaded Potato Skins topping, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.