Potatoes are and always will be my favorite food. Growing up, I used to visit my grandma in Florida and we would go to the local flea market that had a food court. I so vividly remember always ordering a loaded potato spud with broccoli and all the cheesy goodness. I knew I had to recreate my childhood food favorite, but make it vegan! This recipe takes less than an hour to put together and makes for a great meal or side dish.
What you will need for this recipe:
- Baking Tray + Parchment Paper
- Russet Potatoes: you want these to be organic since this type of potato can be GMO
- Broccoli: I prefer having these steamed over roasted for a spud
- Olive Oil
- Salt
- Cashews: you will want to soak these in water in the refrigerator for at least 4 hours to help soften them
- Nutritional Yeast: this is what gives the cashew cheese sauce it’s cheesy flavor. Plus it’s packed with vitamins
- Lemon Juice
- Turmeric: this helps to give the cheese sauce it’s color and adds subtle immune boosting nutrients
Tips:
- You can substitute sweet potatoes instead of potatoes
- You can substitute regular cheese or cheese sauce instead of the vegan cheese
- Sprinkle fresh black pepper on top before enjoying
- You can also add sour cream or vegan sour cream on top
How to Store:
- I like these the best the day I make them because I am not a huge fan of reheated potatoes, but you could store in the refrigerator in a sealed airtight container for up to 2 days!
Other recipes you might like:
Vegan Potato Spud
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 2 large russet potatoes
- 1 head broccoli, cut into florets
- olive oil
- salt
Vegan Cheese Sauce
- 1 cup soaked cashews
- 2 tbsp nutritional yeast
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 7 tbsp water (start with 6)
- ½ tsp turmeric
- pinch of salt
Instructions
- Soak cashews for up to 4 hours in water in the refrigerator to help soften them.
- Preheat the oven to 425 degrees and line a baking tray with parchment paper.
- Rinse potatoes well, then poke holes in the potato with a fork, and coat potatoes entely with olive oil and sprinkle on salt.
- Cook in the oven for 40-45 minutes, until they are soft when you touch them with a fork.
- While the potatoes cook, steam your broccoli.
- Add all your vegan cheese ingredients to a food processor and blend until smooth.
- Remove the potatoes from the oven, cut a line down the middle and add broccoli and then your vegan cheese and top with fresh pepper and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
