Cheesy Broccoli Twice Baked Potatoes. Vegan. Oil-free. Gluten-free.
Can you believe this was my first try at making a Twice Baked Potato? “WHY haven’t I done this before?!” I kept asking myself as I was making -aka taste testing- and later devouring this.
I used to love eating Twice Baked Potatoes. I would get them at places like Whole Foods before I ditched dairy and I loved them. So savory, cheesy and comforting somehow. Well, have no fear, I have created a super healthy version that I can confidently say is just as good, if not better, than the original I remember!
I used the same cheese sauce as my Mac and Peas recipe. That stuff is so good! And easy to make, especially if you find already cut up butternut squash like I did at Costco for a good price. Just make sure to soak your cashews for a while before blending the sauce ingredients together so it will be as smooth as possible. When I’m really pinched for time, I will cover the cashews with boiling hot water for 5-10 minutes. Then they are ready to blend. This will be less important if you have a high powered blender, which I recommend if you can swing it!
I think you will love these Vegan Cheesy Broccoli Twice Baked Potatoes. They are
Inexpensive to make
Bonus: They are oil-free, low fat and lightyears healthier than the original Twice Baked Potato, which is usually full of sour cream, butter and milk. Trade those ingredients for squash, cashews, broccoli and nutritional yeast. Your body will thank you!
- 4 large russet potatoes, or 5-6 medium
- 2 cups cubed butternut squash
- 1/2 cup cashews, soaked
- 2 cups water
- 2 tbs cornstarch
- 1/2 cup nutritional yeast
- 1 tbs dijon mustard
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 tbs lemon juice
- 1 1/2 tsp salt
- 1 lb broccoli
Preheat oven to 350 degrees.
Prick the potatoes with a fork 6-8 times and bake on a sheet pan for 1 hour 15 minutes. You may need to cook them for more time or less depending on the size of your potatoes. You could save time by doing this the night before if possible.
Once cooked, let the potatoes cool for 10-15 minutes.
Meanwhile, make the cheese sauce. Either roast the cubed butternut squash for 20 minutes or steam it in your instant pot. I cooked it in my instant pot for 4 minutes on high with 1 cup of water added.
Add the cooked squash, the soaked and drained cashews and the rest of the sauce ingredients to blender. Blend on high until very smooth. Set aside.
Steam the broccoli for 8 minutes. Set aside.
Next, slice the potatoes in half lengthwise and scoop out the flesh into a large bowl leaving about 1/4 inch of flesh so the potatoes retain their shape. Add about 3/4 of the sauce and mash with a potato masher or use a hand mixer.
Add more cheese sauce if desired (this will depend on how large your potatoes are, there should be some leftover sauce though). Now stir in the steamed broccoli. Spoon the mixture back into the potato skins, filling quite high.
Bake at 350 degrees for 20 minutes. Serve with hot sauce if desired and more cheese sauce drizzled on top.