Vegan Baked Potato Soup

Last Updated on December 9, 2025 by Christin Gillespie

This Vegan Baked Potato Soup recipe is loaded with healthy ingredients and completely dairy-free. Made with white sweet potatoes, a creamy cannellini bean cauliflower cheese sauce, and homemade cashew sour cream, it delivers all the classic baked potato soup flavors without any dairy while being easy to make. Top it with your favorites for the perfect cozy dinner!

A bowl of loaded baked potato soup has always been a classic favorite of mine, but this healthy and dairy-free version is honestly even better.

The soup base uses white sweet potatoes versus russets, a cannellini cauliflower cheese sauce instead of cheddar, and homemade cashew sour cream rather than dollops of dairy. Please don’t let these wholesome swaps fool you, as this vegan recipe is still loaded with all the classic baked potato soup flavors.

While this Vegan Baked Potato Soup is super creamy and cozy on its own, the toppings of extra cashew sour cream, coconut bacon, and green onions really take it up a notch. I know you’re going to love this fresh spin on the traditional spud!

Why You’ll Love This Vegan Baked Potato Soup Recipe

• Creamy, Cozy, and Created with Intention: The soup base of hearty white sweet potatoes, creamy cannellini cauliflower cheese sauce, and the homemade cashew sour cream makes this Vegan Baked Potato Soup recipe not only healthy but also completely dairy-free!
• Protein and Vegetable-Packed: Thanks to the sneaky and creamy addition of the cannellini cauliflower cheese sauce, this soup is a well-balanced, satisfying meal.
• The Perfect Weeknight Meal: When the temperatures drop, this cozy soup is sure to please everyone at the table (even picky eaters)!

Ingredients Needed for This Vegan Loaded Baked Potato Soup

• Organic Onion and Garlic: Two staples for any soup to build flavor. White or yellow onions are preferred.
• Organic White Sweet Potato: Instead of russet potatoes, this healthy baked potato soup version uses white sweet potatoes to enhance nutrition and natural sweetness.
• Organic Cannellini Cauliflower Cheese Sauce: The combination of cannellini beans, steamed cauliflower florets, and nutritional yeast creates the creamiest, cheesiest sauce while adding a solid plant-based protein and vegetable boost.
• Organic Cashew Sour Cream: The perfect dairy-free addition to this Vegan Baked Potato Soup recipe, as the tang ties all the flavors together.
• Organic Toppings: Extra cashew sour cream, coconut bacon (instructions provided), and green onions are the classics, but feel free to freestyle with your favorites!

Steps to Make This Easy Vegan Baked Potato Soup Recipe

1. Cashew Sour Cream. Drain the soaked cashews and add them to a high-speed blender, along with the other sour cream ingredients. Blend until there are no gritty cashew pieces in sight. If needed, add a tablespoon of water to achieve a smooth texture.
2. Cannellini Cauliflower Cheese. To a high-speed blender or using an immersion blender, add the cheese sauce ingredients. Blend until creamy and smooth.
3. Sauté the Onion and Garlic. Warm a large pot over medium heat. Add a splash of water and the diced onion. Sauté for 4 minutes or until translucent, then stir in the minced garlic for another minute.
4. Simmer. Next, add in the chopped sweet potatoes, cannellini cauliflower cheese sauce, and the water. Simmer for 15 minutes, stirring occasionally.
5. Coconut Bacon. While the soup is simmering, prepare the coconut bacon. In a bowl, mix the ingredients together until the coconut is coated. Transfer to a 350°F (175°C) oven for 5–10 minutes, tossing halfway. Remove when the coconut bacon is just browned.
6. Add the Cashew Sour Cream. Once the potatoes are soft, mix in one-third (⅓) of the cashew sour cream into the pot.
7. Blend. For a creamy, yet chunky consistency, pulse the soup with an immersion directly in the pot a couple of times. Alternatively, remove a few scoops of the soup and transfer it to a high-speed blender. Blend until smooth, then pour back into the pot and mix together.
8. Serve. Divide the soup between bowls. Garnish with your favorites and enjoy!

Tips to Nail This Dairy-Free Baked Potato Soup

• Soak the Cashews: If you don’t have a high-speed blender, I strongly suggest soaking the raw cashews in hot water for 10 minutes. This will help soften them up so that they blend nicely.
• Cannellini Beans: If cannellini beans aren’t available to you, any organic white bean variety can be used in their place.
• Watch the Bacon: The coconut bacon browns fairly quickly, so be sure to keep an eye on it to prevent burning.
• Spice it Up: Include a teaspoon or two of smoked paprika to really elevate the flavors.

Storing and Reheating Healthy Baked Potato Soup

Storing: Transfer the cooled soup to a glass container without toppings and refrigerate for up to 4 days.

Reheating: To reheat, transfer your portion to a saucepan and warm over medium heat, adding a few splashes of water as needed until smooth and warmed through.

More Healthy Vegan Recipes You’ll Love

• Vegan Chili Stuffed Acorn Squash
• Purple Sweet Potato Soup with Crispy Chickpeas
• Vegan Butternut Squash Quinoa Mac and Cheese Casserole
• Sweet Potato, Cauliflower, & Red Lentil Curry

If you made this Vegan Baked Potato Soup recipe, please leave a rating and a review below! I love hearing from you, and it helps others discover the blog as well. If you’re not already, be sure to follow along on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

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