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Loaded Broccoli Cheddar Potatoes
Potato
What You’ll Need:
Baked Potatoes
- 2 large russet potatoes
- Olive oil
- Salt
Cashew Cream
- ½ cup raw cashews, soaked in hot water 20–30 minutes
- ⅓–½ cup water
- ½ tbsp lemon juice
- ⅛ tsp salt
Broccoli Cheddar Soup
- 1½ tsp olive oil or vegan butter
- ½ small onion, diced
- 1 clove garlic, minced
- 1½ cups broccoli florets, finely chopped
- ¾ cup vegetable broth
- ½ cup cashew cream
- ¾ cup vegan cheddar cheese, shredded
- 1/2 tsp turmeric powder
- ½ tbsp nutritional yeast (optional)
- 1/2 tsp dijon mustard
- 1/2 tsp miso paste
- ¼ tsp black pepper
- Salt and pepper to your taste
Toppings
- Sliced spring onion
- Freshly cracked black pepper
- Extra cashew cream, for drizzling
Features:
No items found.
Nutrition:
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*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
Instructions
1. Bake the Potatoes
- Preheat oven to 425°F (220°C).
- Scrub potatoes, pat dry, rub lightly with olive oil, and sprinkle with salt.
- Bake directly on the oven rack for 50–60 minutes, until tender.
2. Make the Cashew Cream
- Drain soaked cashews.
- Blend cashews, water, lemon juice, and salt until completely smooth.
- Set aside.
3. Make the Broccoli Cheddar Soup
- Heat oil in a pot over medium heat.
- Sauté onion 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
- Add broccoli and vegetable broth; simmer 8–10 minutes until broccoli is tender.
- Stir in cashew cream, vegan cheddar, nutritional yeast, dijon mustard, and miso paste.
- Cook gently, stirring, until cheese melts and soup thickens.
4. Assemble
- Slice baked potatoes open and fluff the insides.
- Add cheddar cheese, broil for 5 minutes.
- Spoon hot broccoli cheddar soup into each potato.
- Drizzle with extra cashew cream.
- Top with spring onion and freshly cracked black pepper.
Tips, Notes & Swaps:
Loaded Broccoli Cheddar Potatoes
Servings
2
Prep Time
15 min
Cook Time
60 min
Ingredients:
Baked Potatoes
- 2 large russet potatoes
- Olive oil
- Salt
Cashew Cream
- ½ cup raw cashews, soaked in hot water 20–30 minutes
- ⅓–½ cup water
- ½ tbsp lemon juice
- ⅛ tsp salt
Broccoli Cheddar Soup
- 1½ tsp olive oil or vegan butter
- ½ small onion, diced
- 1 clove garlic, minced
- 1½ cups broccoli florets, finely chopped
- ¾ cup vegetable broth
- ½ cup cashew cream
- ¾ cup vegan cheddar cheese, shredded
- 1/2 tsp turmeric powder
- ½ tbsp nutritional yeast (optional)
- 1/2 tsp dijon mustard
- 1/2 tsp miso paste
- ¼ tsp black pepper
- Salt and pepper to your taste
Toppings
- Sliced spring onion
- Freshly cracked black pepper
- Extra cashew cream, for drizzling
Features:
No items found.
Instructions:
Instructions
1. Bake the Potatoes
- Preheat oven to 425°F (220°C).
- Scrub potatoes, pat dry, rub lightly with olive oil, and sprinkle with salt.
- Bake directly on the oven rack for 50–60 minutes, until tender.
2. Make the Cashew Cream
- Drain soaked cashews.
- Blend cashews, water, lemon juice, and salt until completely smooth.
- Set aside.
3. Make the Broccoli Cheddar Soup
- Heat oil in a pot over medium heat.
- Sauté onion 3–4 minutes until soft.
- Add garlic and cook 30 seconds.
- Add broccoli and vegetable broth; simmer 8–10 minutes until broccoli is tender.
- Stir in cashew cream, vegan cheddar, nutritional yeast, dijon mustard, and miso paste.
- Cook gently, stirring, until cheese melts and soup thickens.
4. Assemble
- Slice baked potatoes open and fluff the insides.
- Add cheddar cheese, broil for 5 minutes.
- Spoon hot broccoli cheddar soup into each potato.
- Drizzle with extra cashew cream.
- Top with spring onion and freshly cracked black pepper.
