1 1/2cups1 can cannellini or navy beans, rinsed and drained
3cupsbroccoli florets, fresh or frozen, cooked according to preference (you can steam, microwave, or boil), or another green vegetable
To make the sauce, blend all ingredients together in a powerful blender till completely smooth and creamy (1-2 minutes).
To make the meal, preheat the oven to 400F. Place the potatoes on a lined baking sheet. Bake for 1 hour, or until fork tender.
When the potatoes are ready, split them. Use a fork to mash the interior of each half gently, using a tablespoon or so of non-dairy milk, vegetable broth, or a little pat of vegan butter to make the potato a little creamy. You can add some vegan parmesan now for extra flavor, if you like.
Add 1/4 cup white beans to each half and mash them gently into the potato with your fork. Pile about 3/4 cup cooked broccoli florets on top. Pour the cheese sauce on top (about 1/4 cup, or to taste). Serve.
The cheesy sauce will keep for up to 5 days in an airtight container in the fridge and can be frozen for up to 6 weeks. It yields 2 cups.