Dairy-Free Aligot
Elevate your comfort food game with this Dairy-Free Aligot, a stunning plant-based twist on the classic French dish known for its rich, stretchy texture. Made with creamy mashed russet potatoes, a velvety cashew-based sauce, and tapioca flour for that signature pull, this vegan version is perfect for those avoiding dairy without sacrificing indulgence. Nutritional yeast, almond milk, and a hint of olive oil lend a cheesy flavor and smooth consistency, while garlic and lemon juice brighten the dish with subtle depth. Ready in under an hour and surprisingly easy to prepare, this stretchy, luxurious side dish is ideal for cozy dinners or impressing guests with a unique culinary experience. Whether served alongside roasted vegetables, hearty protein mains, or enjoyed by the spoonful, Dairy-Free Aligot is your new favorite comfort food reimagined.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 pounds russet potatoes
- 3 garlic cloves
- 1 cup cashew nuts
- 1 cup unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup tapioca flour
- 1 cup water
Instructions
Place cashew nuts in a bowl, cover with water, and soak for at least 2 hours or overnight.
Peel and dice the russet potatoes into uniform chunks.
Peel the garlic cloves.
In a large pot, add the diced potatoes, garlic cloves, and cover with water.
Bring to a boil over medium-high heat, then reduce to a simmer and cook until potatoes are tender, about 15-20 minutes.
While potatoes are cooking, drain and rinse the soaked cashew nuts.
In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, olive oil, sea salt, black pepper, and tapioca flour. Blend until smooth and creamy.
Once the potatoes are cooked, drain them and return to the pot.
Using a potato masher, mash the potatoes to a smooth consistency.
Place the pot over low heat and gradually add the blended cashew mixture to the mashed potatoes. Stir continuously with a wooden spoon.
Continue cooking over low heat, stirring constantly, until the mixture becomes thick and glossy, about 5-7 minutes.
Taste and adjust seasoning if necessary.
Serve the dairy-free aligot immediately, pulling gently with a spoon to highlight its stretchy texture.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2193 mg | 95% | |
| Total Carbohydrate | 300.0 g | 109% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 20.3 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 671 mg | 52% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5820 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
