There are bakes you make because something needs to fill the table. And then there are bakes like this Vegan Broccoli Potato Bake — the kind that comes out of the oven bubbling and golden, layers of tender potato and bright green broccoli bound together in a creamy, cheesy sauce that pulls into long, satisfying strands when served. This is that bake. The one that turns two humble vegetables into a genuinely comforting main course or side dish. The one that gets requested again the very same week.
This recipe layers thinly sliced potatoes and broccoli florets in a creamy cashew-based cheese sauce seasoned with garlic, nutritional yeast, and a touch of mustard for depth, topped with breadcrumbs for a golden, slightly crisp finish. It bakes into a dish that is rich, satisfying, and substantial enough to serve as a main course on its own.
What makes this bake so outstanding is the sauce — a silky cashew cream enriched with nutritional yeast and a touch of mustard that thickens beautifully in the oven, coating every piece of potato and broccoli in a rich, savory layer that tastes remarkably close to a classic cheese sauce.
This recipe is naturally gluten-free when made with gluten-free breadcrumbs, ready in about an hour, and absolutely wonderful served on its own or alongside a simple green salad.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 20 mins | 50 mins | 70 mins | 6 | ~310 kcal |
Ingredients
For the Cashew Cheese Sauce
- 1 cup (130g) raw cashews, soaked in boiling water for 20 minutes then drained
- 1½ cups (360ml) vegetable broth
- ½ cup (120ml) plant milk
- 4 tbsp nutritional yeast
- 2 cloves garlic
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the Bake
- 800g potatoes, peeled and thinly sliced
- 1 large head broccoli, cut into small florets
- 1 small onion, thinly sliced
For the Topping
- ½ cup (50g) breadcrumbs
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- ¼ tsp smoked paprika
Optional Add-ins
- ½ cup (60g) shredded vegan cheese mixed into the sauce
- ¼ tsp chili flakes for a gentle heat
- Fresh thyme between the layers
Instructions
- Preheat the oven and prepare the dish. Preheat the oven to 375°F (190°C). Grease a deep baking dish.
- Parboil the potatoes. Place the sliced potatoes in a pot, cover with cold water, add a pinch of salt, and boil for 5–6 minutes until just tender but not falling apart. Drain.
- Blanch the broccoli. Blanch the broccoli florets in boiling water for 2 minutes, then drain and set aside.
- Make the cashew cheese sauce. Blend the drained cashews, vegetable broth, plant milk, nutritional yeast, garlic, Dijon mustard, lemon juice, onion powder, salt, and pepper until completely smooth.
- Layer the bake. Layer half the parboiled potatoes in the prepared dish, followed by half the onion and half the broccoli. Pour half the sauce over evenly. Repeat with the remaining potatoes, onion, broccoli, and sauce.
- Make the topping. Combine the breadcrumbs, olive oil, nutritional yeast, and smoked paprika in a small bowl, then scatter evenly over the top of the bake.
- Bake. Bake for 35–40 minutes until bubbling, golden on top, and the potatoes are fully tender.
- Rest and serve. Let rest for 5 minutes before serving to allow the sauce to set slightly.
Pro Tips
- Slice the potatoes evenly for consistent cooking throughout the bake.
- Parboil the potatoes before baking to ensure they cook through fully in the time it takes the topping to brown.
- Blend the cashew sauce thoroughly for a completely smooth, lump-free result.
- Do not skip the breadcrumb topping — it provides essential textural contrast against the creamy layers beneath.
Why This Combination Works
Potatoes provide hearty substance while broccoli adds freshness, color, and nutrition, and together they soak up the rich cashew cheese sauce beautifully during baking. The combination creates a dish that feels both comforting and balanced, satisfying as a side dish or filling enough to serve as a complete meal.
Flavor Variations
- Cheesy Broccoli Potato Bake: Stir shredded vegan cheese into the sauce for extra richness and a more pronounced cheesy flavor.
- Garlic Herb Bake: Add extra garlic and fresh thyme or rosemary between the layers for a more herbaceous version.
- Spicy Version: Add chili flakes to the sauce for gentle background heat throughout the bake.
Nutritional Highlights (Per Serving)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~310 kcal | 10g | 38g | 6g | 13g |
Storage
- Refrigerator: Store in an airtight container for up to 4 days. Reheat covered in the oven to avoid drying out.
- Freezer: Freeze well for up to 2 months. Thaw overnight in the refrigerator and reheat covered in the oven.
- Make ahead: Assemble the bake a day ahead and refrigerate unbaked, adding a few extra minutes to the baking time when cooking from cold.
Frequently Asked Questions
Can I use frozen broccoli?
Yes — thaw and drain thoroughly before adding to avoid excess moisture in the finished bake.
Can I make this without a blender?
Yes — use store-bought vegan cream cheese thinned with broth and seasoned with the same garlic, mustard, and nutritional yeast as an alternative base.
Can I add a different vegetable?
Yes — cauliflower, carrots, or green beans all work well in place of or alongside the broccoli.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more comforting vegan side dish and bake recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!