Easy Vegan Broccoli Potato Bake

 Time

• Prep: 10–15 minutes

• Bake: 45–55 minutes

• Total: ~1 hour

 Servings

• 4–6 servings

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 Ingredients

Veggies

• 1½ lbs (700 g) potatoes, thinly sliced
  (Yukon gold or russet work best)

• 3 cups broccoli florets (fresh or frozen)

• ½ small onion, thinly sliced (optional but tasty)

• 2 cloves garlic, minced

Creamy Sauce

• 1 cup unsweetened plant milk (soy or oat = creamiest)

• ½ cup raw cashews (or substitute listed below)

• 2 tbsp nutritional yeast

• 1 tbsp lemon juice

• 1 tbsp olive oil (optional)

• 1 tsp Dijon mustard

• ¾ tsp salt

• ½ tsp black pepper

• ½ tsp smoked paprika

• ¼ tsp nutmeg (optional, but very good)

Topping (Optional but Recommended)

• ½ cup vegan shredded cheese or

• ¼ cup breadcrumbs + 1 tbsp olive oil

• Extra nutritional yeast for sprinkling

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 Instructions

1. Preheat & Prep

• Preheat oven to 375°F / 190°C

• Lightly grease a baking dish (9×9 or similar)

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2. Par-Cook Veggies (Important!)

• Boil sliced potatoes in salted water 5–7 minutes
  → just tender, not mushy

• Add broccoli for the last 2 minutes

• Drain well

(This step ensures everything cooks evenly and gets creamy, not crunchy.)

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3. Make the Sauce

• Soak cashews in hot water 10 minutes (or overnight if you have time)

• Drain and blend with:

  • Plant milk

  • Nutritional yeast

  • Lemon juice

  • Olive oil

  • Dijon

  • Garlic

  • Salt, pepper, paprika, nutmeg

• Blend until completely smooth and pourable

Cashew Substitutes

• ½ cup vegan cream cheese

• ¾ cup silken tofu

• ¾ cup canned coconut milk (lighter version = half milk, half coconut)

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4. Assemble

• Layer potatoes, broccoli, and onion in baking dish

• Pour sauce evenly over top

• Gently toss to coat everything

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5. Top & Bake

• Sprinkle with vegan cheese or breadcrumb topping

• Cover with foil and bake 30 minutes

• Remove foil and bake 15–25 minutes until bubbly and golden

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6. Rest & Serve

• Let sit 5–10 minutes to thicken

• Serve warm as a main or hearty side

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 Easy Variations

Extra Protein

• Add 1 cup chickpeas or white beans

• Toss in cubed baked tofu

Extra Veggie

• Add cauliflower, spinach, or leeks

Spicy Version

• Add chili flakes or ½ tsp cayenne to sauce

No-Cashew / Nut-Free

• Use silken tofu or vegan cream cheese

Cheesy Flavor Boost

• Add ½ tsp miso paste or extra nutritional yeast

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 Storage & Reheating

• Keeps 4 days in fridge

• Reheats well in oven or microwave

• Freezes okay, though sauce may thicken (still tasty!)