If you’re craving a comforting, hearty dish that’s also totally plant-based and packed with flavor, you’re going to love this Vegan Cheesy Broccoli Twice Baked Potatoes Recipe. It’s one of my go-to recipes when I want something filling but still fresh and nourishing — creamy, cheesy (without any dairy!), loaded with bright broccoli, and baked right into crispy potato skins. Trust me, once you try this, it’ll earn a special spot on your weeknight dinner rotation. Let me walk you through everything to make it easy and delicious every time.

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Why This Recipe Works

Comfort Food Magic: Baked potatoes become ultra creamy with homemade vegan cheese sauce that’s surprisingly rich and flavorful.
Balanced Nutrition: Broccoli adds a fresh, green crunch that brings color and nutrients you want in every bite.
Versatility: You can easily customize the cheese sauce or add extra mix-ins to suit your taste or pantry.
Kid-Approved: Even picky eaters tend to love these — my own kids request them for lunches and dinners!

Vegan Cheesy Broccoli Twice Baked Potatoes, vegan stuffed baked potatoes, plant-based cheesy potato recipes, dairy-free broccoli potatoes, vegan comfort food ideas - 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 magic of this Vegan Cheesy Broccoli Twice Baked Potatoes Recipe lies in the simple, wholesome ingredients. Each has a purpose: russet potatoes give you that tender fluffiness, broccoli adds freshness, and the cheese sauce ties it all together with a luscious creaminess — all without any dairy. I always recommend choosing fresh broccoli and good-quality non-dairy cheese for the best results.

Russet potatoes: Their starchy texture makes them perfect for mashing and baking crispy skins.
Broccoli: Adds a slightly crunchy, vegetal bite that balances the richness well.
Non-dairy cheddar cheese shreds (optional): Use for melty, golden topping that feels indulgent but stays vegan.
Butternut squash: Roasted or steamed, it’s the creamy base for the cheese sauce with natural sweetness and color.
Raw cashews: Soaked briefly, they blend into a silky, dairy-free cream that’s key to a smooth sauce.
Cornstarch: Helps thicken the sauce so it has just the right amount of meltiness.
Nutritional yeast: Brings that signature cheesy, umami flavor without dairy.
Dijon mustard, garlic & onion powder, lemon juice, salt: All these little flavor boosters make the cheese sauce taste layered and delicious.

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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.

Make It Your Way

One of the best things about this Vegan Cheesy Broccoli Twice Baked Potatoes Recipe is how easy it is to customize. I like to mix things up depending on what’s in season or what flavors I’m craving. It’s really forgiving and genuinely delicious no matter how you tweak it.

Variation: Sometimes I swap broccoli for kale or spinach when I want a different green, and it works beautifully.
Dairy-Free Options: If you skip the shredded non-dairy cheddar, the cheese sauce alone still gives stellar creaminess and flavor.
Add-Ins: For a smoky twist, a pinch of smoked paprika in the sauce always delights guests.
Spice it Up: A little cayenne or chipotle powder adds a fun kick if you like heat.

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

Step 1: Bake Those Potatoes to Perfection

Start by preheating your oven to 350°F (175°C). Give your russet potatoes a good scrub to remove any dirt, then prick them 6-8 times with a fork. This helps steam escape during baking. For super crispy, flavorful skins, I like to brush them lightly with olive oil and sprinkle a pinch of salt before popping them on a baking sheet. Bake for about 1 hour and 15 minutes until the insides feel soft when pierced with a knife. Let them cool for 10-15 minutes — you want them warm but manageable for scooping.

Step 2: Whip Up the Creamy Cheese Sauce

While the potatoes bake, prep your cheese sauce. You can roast cubed butternut squash in the oven for around 20 minutes, or steam it on the stovetop. I love using my Instant Pot for this — just 4 minutes on high pressure with some water and you’re set. Combine the cooked squash, soaked and drained cashews, nutritional yeast, cornstarch, Dijon mustard, garlic and onion powder, lemon juice, salt, and water in a blender. Blend until ultra smooth and creamy. This sauce is your secret weapon for cheesy richness without dairy.

Step 3: Steam Your Broccoli Just Right

Steam the broccoli for about 8 minutes — you want it tender but still vibrant and slightly firm so it adds a nice texture contrast. Drain and set aside.

Step 4: Assemble the Twice Baked Potatoes

Slice each baked potato in half lengthwise. Carefully scoop out the flesh, leaving about a 1/4-inch shell so each potato half stays sturdy. Toss most of the potato flesh into a bowl, reserving a touch in the skins for structure. Mix in about three-quarters of your cheese sauce and mash until creamy — I sometimes switch between a potato masher and my hand mixer for the smoothest texture. Add more sauce if you want it cheesier. Fold in the steamed broccoli gently, then pile this luscious mixture back into the potato skins. If you’re using non-dairy cheddar shreds, sprinkle them generously on top for that classic melty finish.

Step 5: Bake Until Golden & Bubbling

Pop your stuffed potatoes back into the oven at 350°F (175°C) for 20 minutes. This melts the topping and crisps up the edges just right. When they come out, feel free to drizzle extra cheese sauce on top if you’re feeling indulgent. Serve warm and watch everyone’s eyes light up!

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Tips from My Kitchen

Olive Oil for Crispy Skins: Brushing the potato skins with olive oil before the first bake makes a huge difference in texture and flavor.
Quick Cashew Soak: Soaking cashews even just 5 minutes in hot water softens them perfectly for blending without any bitterness.
Don’t Overfill: Fill the potato shells high but not so much they spill over — saves you from messy baking and keeps presentation neat.
Test Your Sauce Thickness: If the cheese sauce is too runny, add a bit more cornstarch and blend again to get that perfect creamy, spreadable texture.

How to Serve Vegan Cheesy Broccoli Twice Baked Potatoes Recipe

Garnishes

I love garnishing these potatoes with a sprinkle of fresh chopped chives or parsley — it adds a pop of color and fresh herbal note that brightens the dish. Sometimes I drizzle a little extra cheese sauce or a squeeze of lemon juice for added zing. A dusting of smoked paprika adds a subtle smoky aroma that’s irresistible.

Side Dishes

These twice baked potatoes are pretty filling on their own, but when I serve them, I usually make a fresh green salad with tangy vinaigrette or roasted root vegetables for a comforting meal. They’re also fabulous alongside a simple bowl of tomato soup or a crisp coleslaw to balance the creamy potatoes.

Creative Ways to Present

For holiday dinners or special occasions, I’ve scooped this mixture into mini sweet peppers or hollowed-out medium tomatoes instead of potato skins — looks gorgeous and tastes just as amazing. You can also make individual serving-sized portions in muffin tins for cute, handheld twice-baked potato bites perfect for parties.

Make Ahead and Storage

Storing Leftovers

Leftover vegan cheesy broccoli twice baked potatoes store really well in the fridge for up to 3 days. I keep them in an airtight container and reheat gently so they don’t dry out or get tough. These also make fantastic next-day lunches — just warm them up and enjoy.

Freezing

If you want to prep ahead, these potatoes freeze beautifully. Once fully cooled, wrap them tightly in plastic wrap and pop them in a freezer-safe bag or container. When you’re ready to eat, bake them from frozen at 350°F (175°C) until warmed through, or microwave for a quick fix.

Reheating

To reheat the potatoes, I recommend baking at 350°F for 20-25 minutes — it keeps the outside crisp and the inside creamy. Microwaving works in a pinch, but the skins won’t stay as crispy. Adding a splash of extra cheese sauce or a few drops of olive oil before reheating helps keep them moist and tasty.

FAQs

Can I make this Vegan Cheesy Broccoli Twice Baked Potatoes Recipe nut-free?

Absolutely! The cashews in the cheese sauce can be swapped with sunflower seeds or even silken tofu to keep it creamy. It might alter the flavor slightly, but the recipe is very forgiving and still delicious nut-free.
What type of potatoes work best for this recipe?

Russet potatoes are your best bet because of their starchy, fluffy texture when baked. They hold up well for scooping, mashing, and baking again without falling apart.
Do I have to use non-dairy cheddar cheese shreds on top?

Not at all. The cheese sauce itself is rich and cheesy enough. The shreds add a melty, golden crust if you want it, but you can skip them for a simpler or soy-free version.
Can I prepare the cheese sauce ahead of time?

Yes! The cheese sauce keeps well refrigerated for up to 3 days. Just re-blend or whisk before using to bring back its creamy texture.

Final Thoughts

I’ve made this Vegan Cheesy Broccoli Twice Baked Potatoes Recipe countless times, and it never fails to please. It’s the perfect mix of comforting and fresh, cheesy but 100% plant-based, and filling in just the right way. Whether you’re feeding family, impressing guests, or just treating yourself, these potatoes bring warmth and smiles every time. Grab those russets, fire up your blender, and let’s make your kitchen smell like all kinds of homemade goodness!