These vegan cheesy broccoli and cauliflower potatoes pair steamed potatoes and vegetables with creamy vegan cheese sauce. Make the sauce ahead, or cook it while the potatoes steam, and dinner is ready in 30 minutes. Baked potatoes work too.
Try my creamy vegan mashed potatoes, creamy mashed potatoes without milk, or these crispy mashed potato tacos next.
A Quick Look: Vegan Cheesy Broccoli and Cauliflower Potatoes
- 📝 Recipe Name: Vegan Cheesy Broccoli and Cauliflower Potatoes
- 🕒 Total Time: 30 minutes
- 👥 Servings: 4
- 🎯 Key Ingredients: Yukon Gold potatoes, broccoli, cauliflower, vegan cheese sauce
- 🌱 Dietary Info: Vegan, dairy-free, and oil-free option
- ✨ Best For: Meal prep, lunch, or an easy dinner
- 💕 Why You’ll Love It: Creamy, flexible, and easy to prepare ahead
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I grew up loving broccoli covered in cheese, and this is the plant-based version I make now. Usually, I steam Yukon Gold potatoes in the Instant Pot, add broccoli and cauliflower, and finish everything with my vegan cheese sauce recipe.
My favorite toppings are sauerkraut (so good!), sautéed mushrooms, red or green peppers, and onions.
Why This Recipe Works
- Good for meal prep: The potatoes, vegetables, and sauce can be stored separately and reheated as needed.
- Easy timing: Steam the vegetables and make the sauce while the potatoes cook.
- Flexible: Use steamed Yukon Golds, baked russets, or crispy potato wedges, and adjust the vegetables to suit what you have.
For more potato ideas, try my grilled foil potatoes, air-fryer sweet potato wedges, or vegan loaded sweet potato fries with chili.
Ingredients & Substitutions
Here's what you'll need to make this vegan cheesy broccoli and cauliflower potatoes recipe:
- Yukon Gold potatoes: I prefer Yukon Golds for their creamy texture. Russet or red potatoes also work.
- Broccoli and cauliflower: Fresh broccoli and cauliflower give the best texture, but frozen florets also work. You can also use all broccoli or all cauliflower.
- Vegan cheese sauce: Use homemade vegan cheese sauce or store-bought vegan cheese sauce. A creamy vegan chipotle sauce also works for a smoky variation.
Find the complete measurements and ingredients in the recipe card below.
Tested Tips
- Cut the potatoes evenly. Similar-sized pieces cook at the same rate.
- Plan the cooking method. Make the cheese sauce ahead, cook it on the stovetop while the potatoes steam in the Instant Pot, or use two Instant Pots (if you have them) to prepare both at the same time.
- Don't oversteam the veggies. Remove them when they're fork-tender but still hold their shape.
How to Make Cheesy Broccoli Potatoes
- Step 1: Wash and cut the potatoes. Add water to the Instant Pot and place the potatoes in a steamer basket. Cook until fork-tender.
- Step 2: Steam the broccoli and cauliflower until just tender.
- Step 3: Prepare or gently reheat the vegan cheese sauce.
- Step 4: Divide the potatoes, broccoli, and cauliflower between bowls and spoon the warm cheese sauce over the top.
Make it Your Way
- Use baked potatoes: Spoon the broccoli, cauliflower, and cheese sauce over split baked russet potatoes.
- Make it heartier: Top with black beans, chickpeas, or a spoonful of 3 bean vegan chili or tofu sausage crumbles.
- Potato wedges: Swap the steamed potatoes for Yukon Gold air fryer potato wedges for crispier edges and more texture. Add the broccoli, cauliflower, and cheese sauce to the bowl as usual.
Storage & Meal Prep
- Make ahead: Prepare the potatoes and cheese sauce up to 2 days ahead and refrigerate them separately. Steam the broccoli and cauliflower when ready to serve.
- Store: Refrigerate leftovers in airtight containers for up to 4 days, keeping the cheese sauce separate when possible.
- Reheat: Warm the potatoes and vegetables in the microwave. Reheat the sauce gently, adding plant milk or water as needed to restore its creamy consistency.
Cheesy Broccoli and Potatoes FAQs
Yes. Steam them directly from frozen, adding a few extra minutes as needed. Remove them once they're fork-tender but still hold their shape.
Yes. Split baked russet potatoes and top them with the steamed broccoli, cauliflower, and warm vegan cheese sauce.
Yes. Broccoli and potatoes pair well together. The potatoes make the dish filling, while the broccoli adds texture and freshness. Here, they are combined with cauliflower and creamy vegan cheese sauce.
Suggested Pairings
Serve these cheesy broccoli potatoes with:
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📖 Recipe
Vegan Cheesy Broccoli and Cauliflower Potatoes
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Ingredients
- 1½ pounds Yukon Gold potatoes, medium potatoes halved and larger potatoes quartered
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups vegan cheese sauce, or to taste
- salt and black pepper, to taste
Instructions
- Begin preparing the vegan cheese sauce on the stovetop. If using a second Instant Pot, start it first according to the recipe.
- Wash the potatoes. Halve medium potatoes and quarter larger potatoes.
- Add 1½ cups water to a 6-quart Instant Pot. Place the halved or quartered potatoes in a steamer basket, secure the lid, and cook on High Pressure for 6 minutes.
- While the sauce and potatoes cook, steam the broccoli and cauliflower for 6–8 minutes, until fork-tender but still holding their shape.
- When the potato cooking cycle ends, allow a 10-minute natural release, then carefully release any remaining pressure.
- Finish blending the cheese sauce.
- Divide the potatoes, broccoli, and cauliflower among four bowls. Season with salt and black pepper, then spoon the warm cheese sauce over the top.
Notes
- To save time: Make the cheese sauce and potatoes ahead, or prepare the sauce on the stovetop while the potatoes cook in the Instant Pot. With two Instant Pots, both can cook at the same time.
- Stovetop method: Steam the halved or quartered potatoes in a covered steamer basket over simmering water for 15–20 minutes, checking at 15 minutes.
- Air fryer variation: Use Yukon Gold air fryer potato wedges instead of steamed potatoes.
- Baked-potato variation: Top split baked russet potatoes with the broccoli, cauliflower, and cheese sauce.
- Meal prep: Store the cheese sauce separately and add it after reheating.
- Optional toppings: fresh chives, sliced green onions, sauerkraut, tofu sausage crumbles, or a sprinkle of smoked paprika.
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!