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Vegan Broccoli Cheddar Baked Potato


  • Author: Eat Drink Shrink
  • Total Time: 1 hour 10 minutes
  • Yield: 4 potatoes 1x

Ingredients

Scale

Potatoes: 

  • 4 large Russet potatoes
  • 1/4 cup olive oil
  • 1 tablespoon kosher salt
  • 1 head broccoli, blanched
  • 2 tbsps chive, chopped (optional)

Cashew cheese: 

  • 1/2 cup cashews, soaked overnight or boiled for 510 minutes
  • 2 large carrots, peeled, boiled – more if desired to modify color
  • 1 small boiled potato, peeled
  • 2 tbsps nutritional yeast
  • 3/4 cup almond milk
  • 2 tsps vegan Worcestershire 
  • 1 tsp salt/fresh cracked black pepper
  • 1 tbsp hot sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder 

Instructions

  1. Preheat the oven to 425 degrees.Wash and dry the potatoes.
  2. Pierce the potato 2-3 times with a fork.
  3. Rub oil all over the potatoes.Rub salt all over the potatoes.
  4. Place the potatoes on a baking sheet and bake for about 45 minutes.
  5. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
  6. Cashew Cheese: Throw everything in a high powered blender and blend until smooth.
  7. Add additional almond milk as needed and adjust seasonings to taste. 
  8. Blanch Broccoli: Heat a pot of boiling water. Place a bowl of ice water next to it. Place the broccoli in the water for 2 minutes then place into a bowl of ice water. Set aside. Serve with cashew cheddar cheese, broccoli and chives
  • Prep Time: 10 minutes
  • Cook Time: 1 hour

Nutrition

  • Serving Size: 1
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