1. Preheat oven to 415°F (213°C)..
2. Boil potatoes for 15 minutes or until the largest potato is fork tender.
3. Drain and toss hot potatoes with 3 tbsp vegan butter.
4. One a baking sheet lined with parchment paper, use a potato masher to smash each potato. The potatoes should stay together in one piece.
5. Brush smashed potatoes with leftover melted vegan butter. Season with ¼ tsp of salt and black pepper.
6. Bake for 35 minutes or until the edges of the potatoes are crispy and golden-brown.
7. Top each potato with a spoonful of vegan sour cream and a sprinkle each of vegan cheese shreds, tempeh bacon, and chives.

Vegan Sour Cream:

1. Combine all ingredients in a high-speed blender. Blend on high until creamy, pausing to scrape down the sides as needed. Taste and adjust seasoning. Chill completely before serving (1-2 hours). Makes 2 cups.

Vegan Tempeh Bacon:

1. Combine all ingredients in a bowl. Marinate for 1+ hours..
2. Pour off excess marinade and reserve it for later.
3. In a skillet, heat 1 tbsp vegan butter over medium heat. Add marinated tempeh and cook, stirring regularly, until golden-brown (about 5 minutes). Taste and adjust the flavour by adding some of the reserved marinade. Cook, stirring constantly, until the liquid is cooked off. Makes 1 cup.