Baked Potatoes with Cashew Sauce & Broccoli

Preparing whole baked potatoes is a simple, mostly hands-off process that I never appreciated until now. I used to think they were bland, especially compared to fried and roasted potatoes, and didn’t deserve my time. After discovering the delicious combination of baked potato and cashew sauce, I’m sold on the baked potato. And it truly is an easy process. I’ve been utilizing the cook time feature on my oven, which automatically shuts the oven off after the set time. Needless to say, we’ve been eating this vegan and gluten-free meal a lot lately.

If you are a fan of baked potatoes, but only if they have some sort of topping (along the lines of butter and sour cream), then I urge you to give this recipe a try. Cashew “cheese” sauce is extremely simple to make and is delicious on many things in addition to baked potatoes. Preparing the potatoes ahead of time can help out when you need a really quick dinner or a great lunch option. We love loading these with broccoli, because it goes really well with the cashew sauce and potatoes, and is quick and easy to make. Feel free to substitute a different vegetable or leave it out entirely.

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Baked Potatoes with Cashew Sauce & Broccoli

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Yield: 4 Servings

Prep Time: 15 minutes – Cooking Time: 45 minutes

Baked potatoes topped with simply delicious cashew sauce and loaded with steamed broccoli make for an easy meal. Prepare the potatoes ahead of time for a really quick lunch or dinner.

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Ingredients

• 4 baking potatoes (1 per person)
• 1 head of broccoli
• salt & pepper, to taste
• 
  
• For the cashew sauce:
• 1 cup raw cashews
• 1 tablespoon nutritional yeast
• 1 clove garlic (or 1/2 teaspoon garlic powder)
• 1/2 teaspoon salt
• 1/2 cup water

Instructions

1

Preheat oven to 400 degrees Fahrenheit.

2

Wash and dry the potatoes.

3

Use a fork to poke the potatoes 2-3 times on each side.

4

Place the potatoes in an iron skillet or on a baking sheet, and then place in the oven.

5

Bake for 45 minutes.

6

Meanwhile, cut the broccoli into small pieces.

7

Place the broccoli in a medium-sized pot and then add about one inch of water.

8

Cover, and heat to boiling over high heat. Once boiling, reduce heat and let the broccoli steam for about 5 minutes or until tender. Remove from heat and drain.

9

Combine all the ingredients for the cashew sauce in a blender and blend until smooth.

10

Assemble the potatoes and serve.

Nutrition

• Serving Size: 1
• 550 Calories
• 86g Carbohydrates
• 17g Fat
• 12g Fiber
• 20g Protein
• 3g Saturated fat
• 22g Sugar

Estimated per-serving amount

Notes

• Optional: sprinkle some smoked paprika on top.