How to Bake Crispy Potato Skins with Vegan Cheese

Ingredients

• 4 medium russet potatoes (about 2 lbs or 900 g)
• 2 tablespoons olive oil (30 ml)
• ½ teaspoon salt (2 g)
• ¼ teaspoon black pepper (1 g)
• 1 cup cashews (soaked for 2-4 hours, about 150 g)
• ¼ cup nutritional yeast (20 g)
• 2 tablespoons lemon juice (30 ml)
• 1 clove garlic (minced)
• 1 teaspoon onion powder (4 g)
• 1 teaspoon smoked paprika (4 g)
• Salt to taste (if needed)