Loaded Baked Potato with Broccoli, Mushrooms, and Cauliflower/Cashew Cream Sauce

For the Baked Potato:

For the Broccoli, Mushrooms, and Cauliflower:

For the Cashew Cream Sauce:

Prepare the Baked Potatoes:
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes clean and pat them dry.
- Rub each potato with olive oil and sprinkle with salt.
- Pierce each potato several times with a fork.
- Place the potatoes directly on the oven rack or on a baking sheet.
- Bake for 45-60 minutes, until the potatoes are tender when pierced with a fork.
Prepare the Vegetables:
- While the potatoes are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the minced garlic (if using) and sauté for about 1 minute.
- Add the mushrooms and cook for about 5 minutes, until they begin to soften.
- Add the broccoli and cauliflower florets, and season with salt and pepper.
- Cook for an additional 8-10 minutes, stirring occasionally, until the vegetables are tender.
Prepare the Cashew Cream Sauce:
- Drain and rinse the soaked cashews.
- In a blender, combine the soaked cashews, 1/2 cup of water, nutritional yeast, lemon juice, garlic, salt, and pepper.
- Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
Assemble the Loaded Baked Potatoes:
- Once the potatoes are done, let them cool slightly before handling.
- Cut each potato open lengthwise and fluff the insides with a fork.
- Top each potato with a generous portion of the sautéed vegetables.
- Drizzle the cashew cream sauce over the top.
- Serve immediately and enjoy!

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