These cheesy cauliflower and broccoli baked potatoes are loaded with tender vegetables and creamy vegan cheese sauce for an easy, comforting plant-based dinner.
Next, try my creamy vegan mashed potatoes, creamy mashed potatoes without milk, or these crispy mashed potato tacos.
Growing up, I loved broccoli smothered in cheese, so when I started eating more plant-based meals, I knew I had to find another way to enjoy that combination.
These baked potatoes are topped with steamed cauliflower and broccoli, then finished with a quick vegan cheese sauce. It's simple, comforting, and easy to make while the potatoes bake.
Why This Recipe Works
- Comforting and filling: Baked potatoes, vegetables, and creamy cheese sauce make this feel like a complete meal.
- Easy timing: Steam the vegetables and make the sauce while the potatoes bake.
- Flexible: Use whatever vegetables you have on hand.
Jump to:
For more potato ideas, try my grilled foil potatoes, air-fryer sweet potato wedges, or Yukon Gold air fryer potato wedges. These vegan loaded sweet potato fries with chili are another great option.
Tested Tips
- Yukon Gold potatoes are my favorite because of the creamy texture and buttery flavor, which pair especially well with the broccoli, cauliflower, and cheese sauce. Russet potatoes work too if you prefer a fluffier potato.
- You can also use steamed potatoes. Don’t feel like baking? I often spoon the broccoli, cauliflower, and cheese sauce over steamed Yukon Gold potatoes for an easy weeknight meal.
- Don't overcook the vegetables. Steam the broccoli and cauliflower until just fork-tender so they stay vibrant and keep a little bite.
- Warm the cheese sauce. If you make it ahead, reheat it gently before pouring it over the vegetables so it stays smooth and creamy.
Make it Your Way
- Add more protein: Top with black beans, chickpeas, or a spoonful of 3 bean vegan chili for a heartier meal.
- Swap the topping: Try these baked potatoes with my creamy vegan chipotle sauce for a smoky kick, or spoon over homemade vegan gravy or cashew nut gravy.
- Add my favorite toppings: I almost always add sauerkraut and sometimes sautéed mushrooms, red or green peppers, and onions. The tangy sauerkraut with the creamy cheese sauce is one of my favorite combinations.
Suggested Pairings
Serve these cheesy baked potatoes with:
- lentil quinoa meatloaf for a comforting family dinner.
- Vegan soy burgers for an easy weeknight meal.
- One-pot vegan chili spooned right over the potatoes.
Storage & Meal Prep
- Refrigerator: Store in an airtight container for up to 4 days. Reheat in the microwave or oven until heated through. If the cheese sauce thickens, stir in a splash of plant-based milk while reheating.
- Meal Prep: Bake the potatoes, steam the broccoli and cauliflower, and prepare the vegan cheese sauce up to 2 days ahead. Store everything separately in the refrigerator, then reheat and assemble just before serving for the best texture.
Cheesy Cauliflower and Broccoli Baked Potato FAQs
Yes! Thaw and drain them first, or steam straight from frozen until just tender. Be careful not to overcook them so they don't become mushy.
Try steamed carrots, mushrooms, peas, spinach, asparagus, or Brussels sprouts. This recipe is an easy way to use whatever vegetables you have on hand.
I prefer Yukon Gold potatoes for their creamy texture and buttery flavor. Russet potatoes also work well if you want a fluffier interior.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Cheesy Cauliflower and Broccoli Baked Potatoes
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Ingredients
- 4 baked potatoes
- 2 cups chopped cauliflower
- 2 cups chopped broccoli
- Vegan cheese sauce
Instructions
- Bake the potatoes until tender.
- While the potatoes bake, prepare the vegan cheese sauce.
- Steam the cauliflower and broccoli until just tender.
- Split the potatoes and fill with the vegetables.
- Spoon the cheese sauce over the top and serve.
Notes
- Vegetable swaps: Mushrooms, spinach, zucchini, asparagus, peas, or bell peppers all work well.
Protein boost: add chickpeas, black beans, or crumbled tofu Italian style. - Finish with toppings: fresh chives, sliced green onions, cracked black pepper, or a sprinkle of smoked paprika to add extra flavor.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
Cheesy cauliflower and broccoli over potatoes is comfort food at its best. Steamed veggies drizzled with vegan cheese sauce are so good (and sauerkraut for me!). I make the cheese sauce while the potatoes bake, so it comes together fast!