If you love comforting, cheesy, and wholesome meals, you’re going to fall head over heels for this Vegan Cheesy Broccoli Twice Baked Potatoes Recipe. It’s creamy, packed with nutrients, and satisfies that craving for something warm and filling without any dairy. I mean, who doesn’t want baked potatoes loaded with cheesy sauce and tender broccoli? Stick around—I’ll share some of my best tips and tricks to make these beauties turn out perfect every time.

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Why This Recipe Works

Pure Comfort Food: Twice baked potatoes are a classic, and switching to vegan cheese sauce gives you all the creaminess without dairy.
Amazing Texture Contrast: Crispy potato skins with soft, cheesy filling mixed with tender-bite broccoli make every mouthful delightful.
Balanced Nutrition: Between the potatoes, broccoli, and nutrient-packed cheese sauce, you have a hearty meal with vitamins, fiber, and protein.
Customizable and Kid-Friendly: Add or skip cheese shreds, swap veggies, or adjust spices to match your family’s taste—mine love these for lunchboxes!

Vegan Cheesy Broccoli Twice Baked Potatoes, vegan loaded baked potatoes, dairy-free cheesy potatoes, healthy vegan stuffed potatoes, vegan comfort foods - 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

These ingredients come together so beautifully because each plays a role in flavor, texture, or nutrition. I always recommend choosing firm russet potatoes for baking, fresh broccoli for that perfect bite, and quality non-dairy cheese shreds to top it off. Bonus tip: the homemade butternut squash cheese sauce is super creamy without heaviness!

Russet potatoes: Their starchy texture creates the perfect fluffy filling and crispy skin when baked.
Broccoli: Adds great color, crunch, and a dose of vitamins; steaming keeps it vibrant.
Non-dairy cheddar cheese shreds (optional): For those who want that classic cheesy melt on top without dairy.
Butternut squash: Naturally sweet and creamy, perfect as the base of the vegan cheese sauce.
Raw cashews: When soaked and blended, they lend creaminess and a subtle richness to the sauce.
Nutrition yeast: The magic ingredient that gives the cheese sauce a savory, umami kick.
Dijon mustard, garlic and onion powder: Layer flavors enhance depth without overpowering the potatoes.
Lemon juice and salt: Brightens the sauce and balances the flavors perfectly.
Cornstarch: Helps thicken the sauce so it coats the potatoes nicely without being runny.

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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.

Make It Your Way

I like to keep my Vegan Cheesy Broccoli Twice Baked Potatoes Recipe flexible so you can make it your own. Whether you want it extra cheesy, super spicy, or sneak in more veggies, it’s easy to adapt! Feel free to experiment with your favorite plant-based cheese or swap broccoli for cauliflower or kale.

Variation: One time, I added diced red bell peppers and green onions for a fresh crunch in the mix—it was a hit with friends!
Make it gluten-free: This recipe naturally is, so perfect if you’re watching gluten.
Heat it up: Toss in a pinch of smoked paprika or chili flakes for a warming kick I really enjoy on chilly evenings.
Nut-free option: You can swap cashews in the cheese sauce with sunflower seeds if you need to avoid nuts.

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

Step 1: Bake Those Potatoes to Perfection

Start by preheating your oven to 350°F. Give the russet potatoes a good scrub—no need to peel them—and prick each one 6-8 times with a fork to let steam escape. If you want crispy skin (and who doesn’t?), brush them lightly with olive oil before putting them on a baking sheet. Bake for about 1 hour 15 minutes until soft inside. I always poke them with a skewer to check doneness; it should slide in easily without resistance. Then, let them cool for 10-15 minutes so they’re easier to handle.

Step 2: Whip Up That Creamy Vegan Cheese Sauce

The magic of this recipe lies in the cheese sauce. You can roast the cubed butternut squash alongside the potatoes for 20 minutes or steam it until really soft. I usually use my Instant Pot—it makes things faster and super tender (4 minutes on high pressure with a bit of water). Next, blend the cooked squash, soaked cashews, nutritional yeast, dijon mustard, garlic and onion powders, lemon juice, salt, water, and cornstarch until super smooth. This sauce thickens as you heat it, so don’t worry if it seems a bit thin at first.

Step 3: Steam and Prep the Broccoli

While the potatoes cool and you make the sauce, steam your broccoli for about 8 minutes—just enough to make it tender with a bit of crunch. Overcooked broccoli turns mushy and loses that bright green color, so keep an eye on it. Once steamed, set it aside to cool gently.

Step 4: Scoop, Mix, and Fill

Slice your potatoes in half lengthwise and carefully scoop out the soft insides into a bowl, leaving a sturdy 1/4-inch shell to hold the filling. Add about three-quarters of the cheese sauce and mash it all together using a potato masher or a hand mixer. Depending on potato size, add more sauce if you want it cheesier. Stir in the steamed broccoli, then pile the mixture back into the empty potato skins—fill them generously! If you like, sprinkle vegan cheddar cheese shreds on top for that melty finish.

Step 5: Bake and Enjoy!

Pop the stuffed potatoes back into the oven at 350°F for another 20 minutes. This reheats everything perfectly and melts the top cheese shreds if you added them. Serve hot with extra cheese sauce drizzled over if you’re feeling indulgent. Trust me, these are best enjoyed fresh and warm for that creamy, dreamy texture.

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Tips from My Kitchen

Perfect Potato Skin: Don’t skip brushing olive oil on the skins—it makes them crispy and delicious every time.
Cheese Sauce Consistency: The sauce thickens as it cools; if too thick, just stir in a splash of water before mixing with potatoes.
Broccoli Timing: Steam broccoli to tender-crisp to avoid color loss and mushiness—bright green is more appealing!
Freezing Hacks: Freeze individual twice-baked potatoes wrapped well; reheat from frozen in the oven for best texture.

How to Serve Vegan Cheesy Broccoli Twice Baked Potatoes Recipe

Garnishes

I love topping mine with a sprinkle of fresh chives or green onions to add a fresh bite and a pop of color. Sometimes I drizzle a little hot sauce or vegan sour cream on top for an extra layer of flavor. These simple garnishes turn a humble dish into something you want to post on Instagram.

Side Dishes

This recipe stands well on its own but pairs wonderfully with a crisp green salad or roasted root vegetables. On busier nights, I’m happy with just these potatoes alongside a bowl of lentil soup—such a cozy, nourishing combo.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served these potatoes halved and arranged on a platter garnished with fresh herbs and a drizzle of cheese sauce in a pretty zig-zag pattern. They look festive and are always gobbled up fast. Even kids appreciate them when presented fancily!

Make Ahead and Storage

Storing Leftovers

After enjoying your potatoes, cool any leftovers completely before storing them in an airtight container in the fridge. I’ve found these keep well for 3-4 days without losing their creamy texture or flavor. Just make sure to cover them tightly to prevent drying out.

Freezing

I often make a batch for the week and freeze individual potatoes wrapped tightly in plastic wrap and stored in a freezer bag. They freeze really well without changing texture, making them a lifesaver for busy days or lunchboxes. Just thaw overnight in the fridge or bake from frozen.

Reheating

Reheat leftover potatoes in the oven at 350°F for about 20-25 minutes until heated through. If you’re in a rush, the microwave works too—just cover loosely and heat in short intervals to avoid drying out. Adding a little extra vegan cheese sauce on top before reheating helps keep them moist and cheesy.

FAQs

Can I make this Vegan Cheesy Broccoli Twice Baked Potatoes Recipe gluten-free?

Absolutely! This recipe is naturally gluten-free since it uses potatoes, vegetables, and a homemade cheese sauce without any gluten-containing ingredients.
What can I substitute if I don’t have cashews for the cheese sauce?

If you need a nut-free option, try sunflower seeds soaked and blended for a similar creamy base, or use silken tofu for a different but still smooth cheese sauce texture.
Can I add other veggies to the filling?

Yes! Feel free to mix in roasted red peppers, sautéed mushrooms, or spinach for extra flavor and nutrition. Just make sure they’re cooked so they blend well into the filling.
How do I store and reheat leftovers to keep them tasty?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 20-25 minutes or microwave in short bursts, adding extra cheese sauce if they start to dry out.

Final Thoughts

Honestly, this Vegan Cheesy Broccoli Twice Baked Potatoes Recipe has become a staple in my kitchen—it’s comforting, easy to prepare, and kids love it too! I hope you enjoy making it as much as I do. Whether it’s for a cozy weeknight dinner or prepping ahead for lunches, this recipe is a total winner. Don’t hesitate to make it your own, and share it with those you love. Happy cooking!