Name: Vegan Broccoli Cheddar Baked Potato
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 4 large Russet potatoes; 1/4 cup olive oil; 1 tablespoon kosher salt; 1 head broccoli, blanched; 2 tbsps chive, chopped (optional); 1/2 cup cashews, soaked overnight or boiled for 5-10 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

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 5–10 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

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Instructions

Preheat the oven to 425 degrees.Wash and dry the potatoes.
Pierce the potato 2-3 times with a fork.
Rub oil all over the potatoes.Rub salt all over the potatoes.
Place the potatoes on a baking sheet and bake for about 45 minutes.
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.
Cashew Cheese: Throw everything in a high powered blender and blend until smooth.
Add additional almond milk as needed and adjust seasonings to taste.
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