Description
This Vegan Cheesy Broccoli Twice Baked Potatoes recipe features fluffy baked russet potatoes filled with a creamy, dairy-free cheese sauce made from butternut squash and cashews, combined with steamed broccoli and topped with optional non-dairy cheddar shreds for a comforting and nutritious plant-based meal.
Ingredients
Scale
Potatoes and Toppings
- 4 large russet potatoes
- 1 pound broccoli
- 1-2 cups non-dairy cheddar cheese shreds, OPTIONAL
Cheese Sauce
- 2 cups cubed butternut squash
- 1/2 cup raw cashews, quick soaked for 5 minutes in hot water
- 2 cups water
- 2 tablespoons cornstarch
- 1/2 cup nutritional yeast
- 1 tablespoon dijon mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons lemon juice
- 1 1/2 teaspoons salt
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 350 degrees Fahrenheit. Scrub the potatoes clean and prick each potato 6-8 times with a fork.
- Bake Potatoes: Place the potatoes on a pan and bake for 1 hour and 15 minutes or until fully cooked. For extra crispy skin, brush the potatoes with olive oil before baking. Once done, let them cool for 10-15 minutes.
- Cook Butternut Squash: While the potatoes bake, cook the butternut squash either by roasting it in the oven for about 20 minutes or steaming it. Alternatively, use an Instant Pot to cook the squash on high pressure for 4 minutes with 1 cup of water added.
- Make Cheese Sauce: Add the cooked butternut squash, soaked and drained cashews, water, cornstarch, nutritional yeast, dijon mustard, garlic powder, onion powder, lemon juice, and salt to a blender. Blend on high speed until very smooth and creamy. Set aside.
- Steam Broccoli: Steam the broccoli for 8 minutes until tender and set aside.
- Scoop Potato Flesh: Slice the cooled potatoes in half lengthwise and carefully scoop out the flesh into a large bowl, leaving about 1/4 inch of potato flesh inside the skins to maintain their shape.
- Mix Filling: Add about 3/4 of the cheese sauce to the potato flesh and mash with a potato masher or use a hand mixer until smooth. Add more cheese sauce if desired, depending on potato size. Stir in the steamed broccoli.
- Fill Potatoes: Spoon the broccoli and cheese sauce mixture back into the potato skins, filling them generously. Sprinkle with non-dairy cheddar shreds if using.
- Final Bake: Bake the filled potatoes in the oven at 350 degrees Fahrenheit for 20 minutes until heated through and cheese topping melts.
- Serve: Serve the twice baked potatoes warm, optionally drizzled with extra cheese sauce.
Notes
- Use vegan gourmet cheddar cheese shreds like Daiya for best topping results.
- To freeze, wrap cooled twice baked potatoes in plastic wrap and store in a freezer bag or container. Reheat from frozen in the oven until heated through or microwave for 2-4 minutes.
- These potatoes are great for kids’ lunchboxes, just warm and pack in a thermos to keep warm.
Nutrition
- Serving Size: 1 potato
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
