Ultimate Vegan Twice Baked Broccoli and Kale Potatoes with Creamy Cashew Avocado Topping
Discover the ultimate plant-based comfort food with these incredible Twice Baked Broccoli and Kale Potatoes. Each fluffy potato is generously stuffed with a healthy, flavorful broccoli and kale filling, then crowned with the creamiest, most irresistible Cashew Avocado Cream you’ll ever taste. This dairy-free and vegan recipe masterfully delivers all the rich, comforting satisfaction of traditional twice-baked potatoes, ensuring your family won’t even notice what’s “missing.” It’s a culinary triumph that proves vegan meals can be both wholesome and utterly delicious.
Staying true to my commitment to incorporate more vegan meals into our diet, I’m thrilled to present this beautifully simple yet profoundly satisfying dinner. Imagine a comforting stuffed tater, perfectly baked and brimming with wholesome goodness, all elevated by the most delectable Cashew Avocado Cream. This recipe isn’t just a meal; it’s a delightful journey into the world of plant-based culinary possibilities.
The Magic of Cashew Avocado Cream: A Dairy-Free Revelation
Cashew CREAM. Have you heard the whispers? Have you ever had the pleasure of tasting it? Let me tell you, it is beyond great – it’s truly life-changing. And I don’t use that phrase lightly. The smooth, velvety texture of cashew cream alone is impressive, but then, adding the richness of fresh avocado? Am I joking with this creation? I could honestly give myself a full-on mirror smooch for this recipe! It is seriously that ridiculously good. I’m already envisioning it on everything: vegan tacos, flavorful rice bowls, hearty pasta dishes, and countless other plant-based creations. And who knows? Perhaps even a dollop on salmon, a swirl with an omelet, or a daring accompaniment to steak – its versatility knows no bounds.
While my aspirations to embrace a fully vegan lifestyle, driven by concerns for the environment and animal welfare, are beautiful, I also acknowledge the realities of everyday eating. Cheese, eggs, butter, and that spicy mayo on sushi hold a special place in many hearts. However, with innovative recipes like this Cashew Avocado Cream, we can harbor so much more hope! The struggle for many transitioning to or maintaining a plant-based diet often lies in finding creamy toppings and sauces that truly satisfy. Cashew cream emerges as the kindest, most delicious solution, offering that luxurious texture without any dairy.
The Hearty Foundation: Perfectly Stuffed Twice Baked Potatoes
First, let’s talk about the star of the show: the twice-baked potato itself. This classic comfort food has been reimagined to be entirely plant-based and incredibly wholesome. While this recipe shares a similar comforting sentiment to my Spinach, Bacon, and Buttermilk Twice Baked Potatoes, the ingredients are entirely different, focusing on vibrant greens and dairy-free alternatives. The core idea, however, remains – to transform a humble potato into a complete, satisfying meal by incorporating nutrient-rich vegetables. Kale and broccoli are true soulmates in recipes like this; their flavors and textures complement each other beautifully. They also shine in quiches, casseroles, omelets, and similar dishes. Beyond their delicious synergy, they provide a generous amount of fiber, making this potato filling substantial and truly fulfilling. This thoughtful combination is truly the genius behind this wholesome and delicious tactic.
Unlocking Creaminess: The Cashew Avocado Cream Process
Then comes the star topping: the Cashew Avocado Cream. The foundation of any basic cashew cream is simple yet magical: raw cashews are soaked in water to soften, then blended until incredibly smooth. That’s essentially it! The result is a creamy, neutral canvas ready for countless flavor creations. Oh, how I adore this! There’s no longer any need for sour cream or cheese when you have this incredibly satisfying sauce. It ticks all those boxes deep down in the happy places of your soul. I believe it’s because cashews offer protein and healthy fats, triggering those satisfaction receptors and leaving you feeling deeply content and satiated. You might think you’re indulging, but it’s a glorious, healthy deception!
Rave Reviews: Even the Skeptics Will Love It!
So, there you have it, folks. The consensus from my own family was overwhelmingly positive. Comments like, “Oh wow. This is really good,” and, “When you described it, I really didn’t expect it to be this good,” were heard around the table. And let me put those comments in context: these are from the very same people who regularly tell me, with a slight groan, “Why do you have to mess with food? Just make it normal!” (after which I, of course, correct their grammar). So, receiving such high praise from my toughest critics truly signifies a rave review for this extraordinary vegan dish!
Embracing a Plant-Based Journey
Let’s say it together: Vegan once a week. Vegetarian twice a week. These Twice Baked Broccoli and Kale Potatoes with Cashew Avocado Cream are the perfect starting point for anyone looking to incorporate more plant-based meals into their routine. This recipe demonstrates that eating vegan doesn’t mean sacrificing flavor, comfort, or satisfaction. It’s an easy, delicious step towards a healthier and more sustainable lifestyle. We invite you to give this recipe a try and experience the joy of wholesome, homemade vegan cooking.
Twice Baked Broccoli and Kale Potatoes
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Ingredients
For the Potatoes
- 4 russet potatoes scrubbed and washed
- 1 tsp extra virgin olive oil plus additional for coating the potatoes
- 1 cup finely chopped kale
- 1 cup finely chopped broccoli
- 1 clove garlic minced
- 1 Tbs vegan butter such as Earth Balance soy-free
- ½ cup unsweetened almond milk
- kosher salt
- fresh cracked pepper
For the Cashew Avocado Cream
- 8 oz raw unsalted cashews (they have to be raw, not roasted, for this trick to work)
- 2 cups water divided
- 3 tsp fresh lemon juice + the juice of a whole lemon divided
- kosher salt
- 1 ripe avocado
- ¼ cup Italian flat-leaf parsley plus additional for garnish
Instructions
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Heat oven to 450F.
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Rub the potatoes with a teensy bit olive oil (a couple drops oil on each). Bake at 425F for an hour or until cooked through (to check for doneness, I use a potholder and give a little squeeze. If it gives, it’s done). Remove from the oven and set aside. While potatoes are cooking, proceed to the next 2 steps.
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Make the cashew cream base (don’t add the avocado yet!): put the cashews to soak for at least 30 minutes in 1 cup water. Discard that water and transfer the soaked cashews to a food processor. Add the remaining 1 cup water, the 3 teaspoons lemon juice, and a pinch of salt. Process until very smooth and creamy. Put in the refrigerator to chill until ready to proceed.
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Heat a large nonstick skillet on high heat with 2 teaspoons olive oil. Add the kale, broccoli, and a pinch of salt, and saute until softened. Add the garlic and saute a minute more to cook the garlic. Set aside.
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Put oven to 350F.
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Once cool enough to handle, slice each potato in half. Gently scoop out the flesh into a mixing bowl, leaving a 1/4-in thick shell. Set the potato skins on a bake sheet. To the bowl, add the kale-broccoli mixture, vegan butter, almond milk, pinch of pepper, and a generous couple pinches of salt. Make mashed potatoes, then taste for seasoning (adding more salt if necessary).
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Spoon the potato filling into the potato skins. Bake at 350F for 20 minutes or until heated through.
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While the skins are cooking, finish the Cashew Avocado Cream: divide the cashew cream base into 2 (~3/4 cup each) portions and set one aside for another use (like a delicious pasta sauce!). Add the following to a food processor: the reserved half of the cashew cream base, avocado, juice of a whole lemon, good pinch salt, and parsley. Process until smooth. Taste for seasoning and acidity – if this tastes bland, more lemon juice will do the trick.
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Serve the twice baked potatoes topped with Cashew Avocado Cream. Garnish with chopped parsley and fresh cracked pepper. Yields: 4 servings.
Notes
