Baked Broccoli Cheddar Potato

Chris mcmahan

My recipes are all vegan

1 Large Russet Potato ½ Cup Broccoli, ¼ Cup Cashews ¼ Sweet Onion,

2 Cloves Garlic, 1 Carrot, 2 Fingerling Potatoes, 2 Tablespoons Nutritional Yeast

¼ Teaspoon Onion Powder, Garlic Powder, Chili Powder, Paprika

Pinch Of: Sea Salt, Black Pepper

subheading: Directions:

Add russet potato, fingerling potatoes and carrot to the oven and bake at 450 degrees for 40-50 minutes until potatoes and carrot are tender. Add broccoli florets, diced onions and garlic to a pan and sauté for 5-10 minutes until broccoli is tender and onions and garlic are golden brown. Add roasted and peeled fingerling potatoes and carrot to a blender with cashews, 1/2 clove garlic, nutritional yeast, onion powder, garlic powder, chili powder, paprika, sea salt and a little water and blend until creamy. Slice open russet potato stuff with caramelized onions, garlic and broccoli and top with sea salt, black pepper and creamy cashew cheddar sauce. Add russet potato, fingerling potatoes and carrot to the oven and bake at 450 degrees for 40 to 50 minutes until potatoes and carrot are tender. Add broccoli florets, diced onions and garlic to a pan and sauté for 5 to 10 minutes until broccoli is tender and onions and garlic are golden brown. Add roasted and peeled fingerling potatoes and carrot to a blender with cashews, ½ clove garlic, nutritional yeast, onion powder, garlic powder, chili powder, paprika, sea salt and a little water and blend until creamy. Slice open russet potato stuff with caramelized onions, garlic and broccoli and top with sea salt, black pepper and creamy cashew cheddar sauce.

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