What’s more classic than broccoli + cheese + potatoes? Make this plant-based version with a homemade vegan cheese sauce.
- Vegan Cheese:
- 2 cups cauliflower florets
- 2 cups water
- 5 Tbsp nutritional yeast
- 1 lemon, juiced
- 1 clove garlic
- ½ Tbsp miso paste
- ½ Tbsp Dijon mustard
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp cayenne
- ⅛ tsp turmeric powder
- 1 tsp sea salt, or to taste
- 6 Russet potatoes, yams or sweet potatoes
- 1 Tbsp olive oil
- Salt and pepper
- 3 cups broccoli florets, chopped into bite size pieces
- 4 green onions, sliced
Make Vegan Cheese: Bring water to a boil. Add cauliflower and cook until soft.
Transfer cauliflower and cooking liquid to a blender and blend with remaining ingredients.
Taste and adjust seasoning as desired. Serve warm.
Make Baked Potatoes: Preheat oven to 350F.
Using a fork, poke each potato 8 – 10 times. Toss potatoes in oil, salt and pepper. Bake for 60 – 75 minutes until skin is crisp and centers are tender.
While potatoes are cooking, prepare cheese sauce and steam broccoli.
Combine cheese sauce and broccoli together.
Cut a slit down each potato, press each end of the potato together creating a gap.
Pour cheese and broccoli sauce over baked potatoes. Top with green onions.