Baked Potato with Broccoli, Chickpeas & Plant-Based Cheese Sauce

Written By Wendy Hills

Start with a russet potato — or your favorite variety for baking. Give it a good wash so you can enjoy the skin (it’s full of fiber and flavor). Don’t forget to poke a few holes in it with a fork before baking — yes, potatoes really do explode in the oven if you skip this step… and yes, I’m speaking from experience!

While the potato roasts, you can turn this into a full, satisfying meal by adding broccoli and chickpeas to the mix.
Open and rinse a can of chickpeas, then spread them on a baking sheet.
Sprinkle with garlic powder, salt, and pepper.
Add your prepared broccoli to the same sheet.

Once your potatoes are about three-quarters of the way cooked, slide the pan into the oven and roast for 8–10 minutes — just until the broccoli is tender and the chickpeas are lightly crisp.

Next, it’s time for the cheese sauce.
We’ve included two plant-based options. Our favorite is the creamy plant-based mozzarella — the leftovers make the best grilled cheese sandwiches. If you’re looking for a nut-free version, try the recipe from Shane & Simple — it’s smooth, flavorful, and wonderfully simple.

Chef’s Tips

  • Leftover plant-based mozzarella? Spread it on a homemade veggie pizza — you’ll thank yourself later.

  • Have extra cheese from the Shane & Simple recipe? Turn it into a quick queso by stirring in a can of drained fire-roasted tomatoes — it’s amazing over nachos!

When everything’s ready, slice open your baked potato, give the inside a quick mash, and top with your roasted broccoli, chickpeas, and a generous drizzle of cheese sauce.

Snap a photo before you dig in — we’d love to see your creation! Tag @RootsandRoses on social media and share how you brought a little history and heart to your plate.

Plant-Based Mozzarella Cheese

Ingredients

  • ½ cup raw cashews

  • 1 cup water

  • 1 tablespoon lemon juice

  • 1 tablespoon apple cider vinegar

  • 3 tablespoons nutritional yeast

  • 1 teaspoon garlic powder

  • ¼ cup tapioca flour

  • ½ teaspoon salt

Instructions

  1. Boil cashews for 5 minutes or soak in hot water for 15–20 minutes.

  2. Drain the cashews and add to a high-powered blender with the rest of the ingredients. Blend until completely smooth.

  3. Pour the liquid cheese mixture into a small saucepan. Stir constantly over medium heat until it thickens and looks like melted mozzarella.

  4. Use immediately or store in an airtight container in the refrigerator for up to one week.

Note: If you don’t have a high-powered blender, soak the cashews for at least 30 minutes to soften them. The sauce should be silky smooth — not gritty.

Wendy Hills
Next

Applesauce Dressing