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Broccoli Cheese Baked Potato

Serves 6 60 minute prep time

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Broccoli Cheese Baked Potato

What’s more classic than broccoli + cheese + potatoes? Make these plant-based broccoli cheese baked potatoes 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
  • Potato:
  • 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


  • Vegan Cheese Sauce:

    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.

  • Baked Potatoes:

    Preheat oven to 350°F.

  • 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.


Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe