Combine the cashews, vegetable broth, and lemon juice in a blender. Puree until completely smooth. Periodically stop the machine to keep it from overheating, and scrape down the sides of the blender jar with a rubber spatula to make sure you get everything.

Add the tofu, coconut oil, sugar, onion powder, and salt and puree until thick and creamy, once again scraping down the sides. Taste and adjust for salt and seasoning.

Transfer to a sealed container and refrigerate for at least 2 hours so that it sets. Give it a stir with a fork to fluff it up, and serve!

Pierce the potatoes all over with a fork and wrap each in foil. Place the potatoes directly on an oven rack and bake until easily pierced with a steak knife. Depending on the size of the potatoes, it could take 45 minutes to an hour. Use tongs to transfer the potatoes to a cooling rack and let sit until cool enough to handle, about 15 minutes.

Unwrap the potatoes and cut in half lengthwise. Use a spoon to scoop out most of the potato flesh, leaving about ¼ inch of potato on the skin. (See FAQ for what to do with the scooped-out potatoes.)

Drizzle the insides of each potato with a little olive oil and rub it around with your fingers. Sprinkle on a little salt and freshly ground black pepper.

To broil: Set the oven to broil. Lightly coat a rimmed baking sheet with nonstick cooking spray. Place the potatoes, cut-side up, on the baking sheet. Broil until the insides are brown and crisp, about 2 minutes, watching closely so that they don't burn.

To air fry: Air fry at 400°F for about 5 to 7 minutes until crispy and golden. You'll probably need to do a few batches depending on the size of your air fryer.

Fill each potato with a dollop of cold sour cream and sprinkle with chives. Serve!