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Baked Potato with Steamed Veg and Cashew Cheeze


4 Russet potatoes or 8 new potatoes, halved or kept whole

2 cups of broccoli, zucchini, asparagus, or other vegetable chopped into 1 inch pieces or smaller

Cashew Cheeze:

1/4 cup raw cashews, soaked 2 hours

1/2 cup water from soaking cashews

2 tbsp to 4 tbsp nutritional yeast (as desired)

4 tbsp fresh lemon juice

1/4 tsp turmeric

1/2 tsp salt

1/4 tsp pepper

1/4 tsp nutmeg


Preheat the oven to 375 F. Place the potatoes in the oven, wrapped in aluminum foil and bake 30 to 40 minutes or until able to pierce easily with a fork. You can also boil the potatoes in plenty of water on the stove for 20 minutes if pressed for time. In the meantime, chop and steam the vegetables until tender-crisp or for 5 to 10 minutes.

Blend the cashews in a food processor with the water at high speed until a paste forms. Add the remaining cashew cheeze ingredients and blend at high speed in the blender until smooth and creamy.

When the potatoes are done, remove from the foil. You can place the veggies on top the halves or on the side. Pour the cashew cheeze sauce over the potato. Serve hot and enjoy!

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