Description
These Vegan Cheesy Broccoli Twice Baked Potatoes are a comforting, flavorful dish featuring roasted russet potatoes filled with a creamy, cheesy butternut squash sauce mixed with steamed broccoli. Perfect for a hearty vegan main course or side dish, this recipe combines wholesome ingredients and a smooth, cheesy flavor without any dairy.
Ingredients
Scale
Potatoes and Vegetables
- 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 the oven to 350 degrees Fahrenheit. Scrub the potatoes clean, prick them 6-8 times with a fork, and optionally brush with olive oil for extra crispy skin.
- Bake Potatoes: Place the potatoes on a baking pan and bake for 1 hour and 15 minutes or until they are cooked through and tender.
- Cool Potatoes: Remove from the oven and let the potatoes cool for 10-15 minutes to handle safely.
- Prepare Cheese Sauce: Cook the cubed butternut squash by either roasting it in the oven for 20 minutes or steaming it. Alternatively, use an Instant Pot to cook on high pressure for 4 minutes with 1 cup of water. Then, blend the cooked squash, soaked and drained cashews, 2 cups water, cornstarch, nutritional yeast, dijon mustard, garlic powder, onion powder, lemon juice, and salt until very smooth. Set aside.
- Steam Broccoli: Steam the broccoli for 8 minutes until tender but still bright green. Set aside.
- Scoop and Mix Potato Filling: Slice the cooled potatoes in half lengthwise, carefully scoop out the flesh leaving about 1/4 inch around the edges to maintain shape, and place the flesh in a large bowl. Add about three-quarters of the cheese sauce to the potato flesh and mash together with a potato masher or hand mixer. Adjust with more cheese sauce if needed. Stir in the steamed broccoli.
- Fill Potato Skins: Spoon the mixture back into the potato skins, piling it high. Sprinkle the tops with non-dairy cheddar cheese shreds if desired.
- Bake Again: Return the filled potatoes to the oven and bake at 350 degrees Fahrenheit for 20 minutes until heated through and cheese topping is melted.
- Serve: Serve warm, optionally drizzling additional cheese sauce on top for extra creaminess.
Notes
- Use vegan gourmet cheddar cheese shreds such as Daiya for best melting and flavor.
- To freeze leftovers, wrap cooled twice baked potatoes tightly in plastic wrap and store in a freezer bag or container. Reheat by baking from frozen or microwaving for 2-4 minutes until warmed through.
- This recipe is kid-friendly and makes a great thermos lunch option when reheated.
Nutrition
- Serving Size: 1 potato
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
