If you’re looking for a cozy, comforting dish that’s packed with flavor and totally plant-based, I’ve got you covered with this fan-freaking-tastic Vegan Cheesy Broccoli Twice Baked Potatoes Recipe. It’s one of those meals that feels indulgent but is actually pretty wholesome, plus it’s a definite crowd-pleaser whether you’re cooking for family, friends, or just treating yourself. Trust me, once you try this, you’ll want to make it over and over.

🧡

Why This Recipe Works

Creamy Comfort: The butternut squash and cashew cheese sauce creates an insanely smooth, cheesy base without any dairy.
Flavor Balance: Broccoli adds fresh earthiness and texture, perfectly offsetting the richness of the sauce and potatoes.
Hands-On Fun: Scooping and mixing the potato flesh gives you a fun, interactive cooking moment with satisfying results.
Flexibility: This recipe adapts well to add-ins or toppings, letting you customize it to your liking easily.

Vegan Cheesy Broccoli Twice Baked Potatoes, vegan potato recipes, plant-based stuffed potatoes, dairy-free cheesy potatoes, healthy vegan potato dishes - The image shows several potato halves with the inside scooped out and filled with a creamy mixture that looks light yellow with green bits throughout, suggesting herbs or vegetables mixed in. Each stuffed potato is topped with a generous layer of shredded orange cheddar cheese. The potatoes are arranged closely together on a dark surface which contrasts with the light filling and bright cheese. The texture of the filling appears smooth but slightly chunky, and the potato skins are a dark brown color. The close-up shot highlights the layers clearly with the cheese on top, the creamy filling in the middle, and the potato skin at the bottom. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the ingredients in this Vegan Cheesy Broccoli Twice Baked Potatoes Recipe come together for a dish that’s rich, hearty, and bursting with wholesome goodness. I always recommend using large russet potatoes because their starchy, fluffy texture is ideal for scooping and mixing.

Russet Potatoes: Their dense, mealy texture bakes beautifully and holds the filling well without falling apart.
Broccoli: Adds color, crunch, and nutritional punch; steaming it keeps it bright and tender without turning mushy.
Non-dairy Cheddar Cheese Shreds (optional): Gives that classic melty topping for extra cheesy flair, but feel free to skip if you want to keep it fully sauce-based.
Butternut Squash: Roasted or steamed for natural sweetness; it’s the star of the vegan cheese sauce base.
Raw Cashews: Soaked briefly then blended, they create a creamy texture that mimics dairy cheese sauces perfectly.
Cornstarch: Acts as a thickener to turn the sauce velvety and luscious without clumping.
Nutritional Yeast: The secret ingredient for cheesy, nutty umami flavor that brings the sauce alive.
Dijon Mustard, Garlic Powder, Onion Powder, Lemon Juice, Salt: These seasonings elevate the sauce with tang, depth, and balance—don’t skip them!

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own by mixing up the veggies or sauces—one time I stirred in some caramelized onions for a sweet surprise, and another time I swapped broccoli for kale for a different green. Don’t be afraid to experiment and make it yours!

Variation: For a spicy kick, add some smoked paprika or chili flakes to the cheese sauce—I tried this for a potluck and it was a huge hit!
Dairy-Free but Extra Cheesy: Increase the nutritional yeast and add a bit of miso paste for an umami boost.
Seasonal Veggies: Swap broccoli for cauliflower or asparagus when in season; both work great and give you fresh flavors.

Step-by-Step: How I Make Vegan Cheesy Broccoli Twice Baked Potatoes Recipe

Step 1: Bake the Perfect Potato Base

First things first: preheat your oven to 350°F. I like to scrub my russet potatoes really well—they hold the filling best when the skins are sturdy and crisp. Prick each potato 6-8 times with a fork to let steam escape. For super crispy skins, I brush them lightly with olive oil before popping them into the oven on a baking sheet. Bake for about 1 hour and 15 minutes until they’re tender all the way through. You’ll know when a skewer slides in easily. Once done, let the potatoes cool for 10-15 minutes so they’re easier to handle.

Step 2: Whip Up That Creamy Vegan Cheese Sauce

While the potatoes bake, focus on the cheese sauce. Roast the butternut squash alongside the potatoes for about 20 minutes or steam it until soft—I often use my Instant Pot and pressure cook it for 4 minutes with a cup of water, which is a real time-saver. Then, add the cooked squash, soaked cashews, cornstarch, nutritional yeast, mustard, lemon juice, garlic powder, onion powder, salt, and 2 cups of water to a blender. Blend it until super smooth and creamy. This sauce is the magic behind the “cheesy” flavor, and the best part? It’s all plant-based.

Step 3: Steam Broccoli & Prep Potato Filling

Steam your broccoli for about 8 minutes until tender but still vibrant green. Once the potatoes have cooled a bit, slice them lengthwise and carefully scoop out the flesh into a bowl—leaving about a 1/4-inch border so the skins keep their shape. Next, mix in about three-quarters of your cheese sauce and mash the filling with either a potato masher or a hand mixer for extra fluffiness. The amount of sauce depends on your potatoes — I usually add more to get the perfect creamy texture and save a little for drizzling later. Fold in the steamed broccoli and stir gently.

Step 4: Assemble and Bake Again

Spoon the cheesy broccoli mixture back into the potato skins, mounding it generously. If you’re using vegan cheddar shreds, now’s the time to sprinkle them on top for that irresistible melty goodness. Bake at 350°F for about 20 minutes until warmed through and the tops start looking golden and delicious. If you want, add a drizzle of the leftover cheese sauce for an extra creamy finish right before serving.

💡

Pro Tips for Making Vegan Cheesy Broccoli Twice Baked Potatoes Recipe

Don’t Overcook Potatoes: Keep an eye on the baking time; overcooked potatoes can fall apart when scooping.
Blend Sauce Thoroughly: Blend the cheese sauce until silky smooth to avoid any gritty cashew bits.
Broccoli Texture Matters: Steam the broccoli just enough to keep a slight bite for texture contrast—you don’t want mush.
Customize Salt Levels: Taste the cheese sauce before mixing it in—the nutritional yeast and mustard can affect saltiness, so adjust accordingly.

How to Serve Vegan Cheesy Broccoli Twice Baked Potatoes Recipe

Garnishes

I like to sprinkle chopped fresh chives or green onions on top—it adds a fresh pop of color and flavor. Sometimes I throw on a little smoked paprika for a subtle smoky touch that pairs beautifully with the cheesy sauce. A drizzle of hot sauce or a squeeze of fresh lemon can brighten things up if you want an extra zing.

Side Dishes

This dish pairs wonderfully with a light side salad dressed in tangy vinaigrette or a simple cucumber-tomato salad for freshness. For a more substantial meal, roasted veggies or a bowl of homemade lentil soup complement these twice baked potatoes perfectly.

Creative Ways to Present

For special occasions, I spoon the potato filling into mini bell pepper halves or small baked potato bites for a fun appetizer twist. You can also serve the twice baked potatoes on individual plates with a swirl of extra cheese sauce around the edge for an elegant vibe everyone will love.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. I find wrapping each twice baked potato individually with plastic wrap inside the container helps maintain moisture and prevent drying out.

Freezing

This recipe freezes beautifully! Just let the twice baked potatoes cool completely, wrap them tightly in plastic wrap, then place them in a freezer bag or container. I usually freeze them for up to 2 months and pull them out for quick, comforting meals.

Reheating

To reheat, I either bake them from frozen at 350°F for about 30-35 minutes until warmed through or use the microwave for 2-4 minutes. Reheating in the oven gives you that lovely crispy top again, which I prefer if I have the time.

FAQs

Can I make the vegan cheese sauce without cashews?

You can try substituting with silken tofu or cooked white beans for creaminess, but cashews provide the best smooth, rich texture. If you have a nut allergy, blending your sauce well with these alternatives and adjusting seasonings can work, but expect a slightly different flavor and texture.
Can I prepare this recipe ahead of time?

Definitely! You can bake the potatoes and make the cheese sauce a day ahead. Assemble and bake the final step just before serving to keep the potatoes fresh and crispy. It’s a great make-ahead meal for busy weeknights.
What if I don’t have nutritional yeast—can I skip it?

Nutritional yeast is key for that cheesy, umami flavor in the sauce. If you skip it, you might want to add some miso paste or smoked paprika to compensate for the flavor loss but the sauce won’t be quite the same.
Is this recipe kid-friendly?

Absolutely! My kids love these twice baked potatoes. The broccoli hides nicely in the cheesy filling, and the mild flavors are usually a hit. Make sure to chop the broccoli finely if your little ones are picky.

Final Thoughts

This Vegan Cheesy Broccoli Twice Baked Potatoes Recipe feels like a warm hug from the inside out. It’s become a staple in my kitchen because it’s satisfying, nourishing, and always brings smiles to the table. I can’t wait for you to make it and fall in love with it as much as I have—it’s the kind of recipe that sticks around in your favorites for life!