If you’re on the hunt for a comforting, flavorful dish that’s both hearty and healthy, I’ve got just the thing for you—a seriously delicious Vegan Cheesy Broccoli Twice Baked Potatoes Recipe. This recipe combines fluffy russet potatoes with a creamy, dairy-free cheese sauce and tender steamed broccoli, then bakes it all together into ultimate comfort food perfection. Trust me, once you try this, it’ll quickly become a favorite in your rotation!

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Why This Recipe Works

Balanced Flavors: The mild sweetness from the squash-based cheese sauce pairs beautifully with the nutty broccoli and earthy potatoes.
Creamy Texture: The blend of cashews and butternut squash yields a luscious, smooth cheese sauce with no dairy needed.
Kid-Friendly: I’ve packed these potatoes in my kids’ lunchboxes, and they always come home empty!
Customizable & Freezable: This recipe adapts well to additions like vegan cheddar shreds, and leftovers freeze like a charm.

Vegan Cheesy Broccoli Twice Baked Potatoes, vegan stuffed potatoes, healthy vegan dinner, dairy-free cheesy potatoes, plant-based baked potato dish - The image shows several potato halves with the inside scooped out and filled with a creamy mixture that looks light yellow with green bits throughout, suggesting herbs or vegetables mixed in. Each stuffed potato is topped with a generous layer of shredded orange cheddar cheese. The potatoes are arranged closely together on a dark surface which contrasts with the light filling and bright cheese. The texture of the filling appears smooth but slightly chunky, and the potato skins are a dark brown color. The close-up shot highlights the layers clearly with the cheese on top, the creamy filling in the middle, and the potato skin at the bottom. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Vegan Cheesy Broccoli Twice Baked Potatoes Recipe come together for a perfect combo of texture and taste. Fresh, crisp broccoli adds a satisfying bite while the squash-based cheese sauce gives you that melty cheesiness without dairy. Bonus: shopping for these staples is super simple!

Russet Potatoes: Their starchy interior is ideal for mashing and helps the skin stay crisp when baked twice.
Broccoli: Adds freshness and color; steaming keeps it tender without losing that vibrant green.
Butternut Squash: A subtle sweetness that forms the creamy base of the vegan cheese sauce.
Raw Cashews: These give richness and creaminess to the sauce after quick soaking and blending.
Nutritional Yeast: Brings that signature cheesy, umami flavor crucial for any vegan cheese sauce.
Dijon Mustard: Adds a little zing that balanced the richness beautifully.
Cornstarch: Keeps the sauce velvety and helps it thicken perfectly.
Non-Dairy Cheddar Cheese Shreds (Optional): For an extra cheesy top layer that browns nicely in the oven.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Vegan Cheesy Broccoli Twice Baked Potatoes Recipe is how easy it is to make your own. Whether you want it extra cheesy, a little spicier, or loaded with other veggies, it’s all fair game.

Make it spicy: I sometimes sprinkle in a pinch of smoked paprika or cayenne for a subtle warmth that wakes up the flavors beautifully.
Switch veggies: Try adding steamed cauliflower or kale for a fun twist on the broccoli component.
Top it up: I adore sprinkling toasted breadcrumbs or pumpkin seeds on top for a delightful crunch.
Cheese sauce options: If you’re short on time, feel free to swap the homemade squash sauce for your favorite store-bought vegan cheese sauce—though homemade truly wins for flavor.

Step-by-Step: How I Make Vegan Cheesy Broccoli Twice Baked Potatoes Recipe

Step 1: Bake Those Potatoes to Perfect Fluffiness

Start by preheating your oven to 350°F (175°C) and scrubbing your russet potatoes clean—no one wants gritty skins! Prick each potato 6-8 times with a fork so steam can escape, then place them on a baking sheet. If you want that extra-crispy, beautiful skin, brush them with a little olive oil before baking. Pop them in the oven for about 1 hour and 15 minutes, or until they’re tender when poked with a skewer. Let them cool for 10-15 minutes so you can handle them without burning your fingers—this also helps prevent tearing the skins when scooping out the insides.

Step 2: Whip Up the Creamy Vegan Cheese Sauce

While the potatoes bake, it’s time for the magic cheese sauce. I usually cook the butternut squash alongside the potatoes by roasting it for 20 minutes, but steaming or pressure cooking works just fine, too. Once the squash is tender, toss it into a blender with soaked cashews, nutritional yeast, lemon juice, dijon mustard, garlic powder, onion powder, cornstarch, salt, and water. Blend on high until smooth and velvety. This sauce has such a lovely balance of cheesy and tangy notes—once you taste it, you’ll never want to go back to boxed cheese sauces.

Step 3: Steam the Broccoli and Prepare the Filling

Steaming broccoli for about 8 minutes keeps it perfectly tender yet vibrant. Once the potatoes are cool enough to handle, slice them lengthwise and scoop out most of the flesh into a big bowl, leaving about 1/4 inch along the edges so the skins hold their shape. Add about three-quarters of your cheese sauce to the potato flesh and mash it well with either a potato masher or a hand mixer—whichever you prefer. Feel free to add more sauce, depending on how big your potatoes are. Finally, gently fold in your steamed broccoli, making sure it’s evenly mixed.

Step 4: Assemble, Bake, and Enjoy!

Spoon the cheesy broccoli mixture back into each potato skin, piling it up generously—you don’t want to skimp here! Top with a handful of non-dairy cheddar shreds if you want that extra melted cheesy layer. Bake the stuffed potatoes for another 20 minutes at 350°F. Serve warm, and don’t be shy about drizzling more cheese sauce on top. It’s a total crowd-pleaser.

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Pro Tips for Making Vegan Cheesy Broccoli Twice Baked Potatoes Recipe

Choose Large Russets: Bigger potatoes give you more fluffy interior for stuffing and make the whole process easier.
Don’t Overfill the Skins: Leaving a border inside the potato skin prevents cracking and helps them hold upright during baking.
Blend Cheese Sauce Thoroughly: I always blend a little longer to avoid any gritty texture from cashews—it makes all the difference.
Use Fresh Broccoli: Frozen broccoli tends to get mushy when steamed, so using fresh keeps that lovely texture intact.

How to Serve Vegan Cheesy Broccoli Twice Baked Potatoes Recipe

Garnishes

For garnishes, I’m all about keeping it simple but flavorful. A sprinkle of chopped fresh parsley or chives adds a pop of color and freshness. Sometimes I drizzle a little extra cheese sauce or a dash of smoked paprika for a subtle smoky note. If you like crunch, toasted pumpkin seeds or even crushed vegan bacon bits top things off nicely.

Side Dishes

When I make this recipe, I love pairing it with a crisp, tangy green salad dressed in a light vinaigrette to balance out the richness. Roasted garlic asparagus or a simple tomato cucumber salad work beautifully too. If you want to amp it up, some warm crusty bread on the side is always a hit.

Creative Ways to Present

For parties or special dinners, I’ve served these twice baked potatoes in mini muffin tins using small baby potatoes—bite-sized, adorable, and perfect for nibbling. Another fun idea is to create a colorful platter, placing them on a bed of kale or mixed greens, then drizzling with a vibrant almond drizzle or adding a sprinkle of paprika for visual appeal.

Make Ahead and Storage

Storing Leftovers

After your Vegan Cheesy Broccoli Twice Baked Potatoes cool completely, I wrap each potato tightly in plastic wrap and store them in an airtight container in the fridge. They typically keep well for up to 4 days, making for easy lunches or quick dinners. I’ve found that they taste even better the next day as the flavors meld.

Freezing

If you want to make ahead for busy weeks, freezing works beautifully. Just wrap the potatoes individually in plastic wrap, then place them in a freezer bag or container. I like freezing them after stuffing and before the second bake. Whenever you’re ready, pop them directly in the oven to bake from frozen—adds a little extra baking time but the results are still fantastic.

Reheating

When reheating, I usually warm them in the oven at 350°F for about 20 minutes if thawed, or 30-35 minutes if frozen, until heated through. If I’m in a rush, a quick zap in the microwave for 2-4 minutes works too—though the skin won’t stay crispy that way. To refresh the top, you can always broil for a minute or two after microwaving.

FAQs

Can I use other types of potatoes for the Vegan Cheesy Broccoli Twice Baked Potatoes Recipe?

Though russet potatoes are ideal because of their fluffy texture and thick skins, you can experiment with other starchy potatoes like Yukon Gold. Just note waxy potatoes may yield denser filling and less crispy skins.
Is the non-dairy cheese topping necessary?

It’s optional! The vegan cheese sauce itself is rich and flavorful, but topping with non-dairy cheddar shreds adds a nice melty finish and a classic twice-baked potato look. You can skip it if you prefer or don’t have it on hand.
How long can I store leftover twice baked potatoes?

Stored properly in the refrigerator, leftovers last about 3-4 days. Make sure they’re well wrapped to keep moisture in and prevent drying out.
Can I make the cheese sauce ahead of time?

Absolutely! The cheese sauce keeps well in an airtight container in the fridge for up to 5 days. Just reheat gently and add a splash of water if it thickens too much.

Final Thoughts

This Vegan Cheesy Broccoli Twice Baked Potatoes Recipe is one of those meals that feels like a warm hug on a plate. It’s cozy, nourishing, and flexible enough to keep your kitchen creative without any hassle. I’ve enjoyed making it for both family dinners and work lunches, and it always brings smiles all around. I hope you’ll love it as much as I do—give it a try, and let it become a new staple in your plant-based comfort food collection!