Servings: 6 to 8

4 large russet potato baked 4 large russet potato baked
1/2 cup raw cashews (hemp hearts or silken tofu as alternatives) ½ cup raw cashews (hemp hearts or silken tofu as alternatives)
½ cup silken tofu (or white beans!) ½ cup silken tofu (or white beans!)
2 tbsp lemon juice 2 tbsp lemon juice
1 tbsp apple cider vinegar 1 tbsp apple cider vinegar
1 tsp garlic powder 1 tsp garlic powder
1 tsp onion powder 1 tsp onion powder
1 tsp white miso 1 tsp white miso
 
Optional Ideas: subheading: Optional Ideas:
Smoked paprika, chopped red onions, scallions, dried parsley, broccoli, greens Smoked paprika, chopped red onions, scallions, dried parsley, broccoli, greens

Bake russet potatoes in the oven at 400 degrees for 1 hour.
Once potatoes have cooled - with a fork mash potato in a 9x9 glass dish.
Blend the remaining ingredients in a high-speed blender until smooth.
Add mixture to potatoes and combined well.
Bake at 250 degrees for 20 to 30 minutes.