Dairy-Free Creamy Sour Cream Potatoes
Delightfully rich and flavorful, this Dairy-Free Creamy Sour Cream Potatoes recipe reimagines classic comfort food with a plant-based twist. Yukon Gold potatoes are roasted to perfection and coated in a silky sauce made with full-fat coconut milk, tangy lemon juice, and nutrient-packed nutritional yeast—creating a sour cream-like taste without any dairy. Enhanced with sautéed onions, garlic, and a hint of apple cider vinegar, this dish achieves a perfect balance of creaminess and zest, while a cornstarch slurry ensures the sauce clings beautifully to every bite. Finished with a sprinkle of fresh chives, these potatoes make a crowd-pleasing side that’s ideal for holiday dinners or weeknight meals. Vegan-friendly, gluten-free, and bursting with rich, dairy-free indulgence, this recipe will quickly become a favorite at the table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 2 tablespoons Olive oil
- 1 small Yellow onion
- 3 Garlic cloves
- 1 cup Coconut milk (full-fat, canned)
- 2 tablespoons Lemon juice
- 2 tablespoons Nutritional yeast
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Fresh chives
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Peel and dice the Yukon Gold potatoes into 1-inch cubes.
In a large pot, bring water to a boil and add the diced potatoes. Cook until they are tender, about 10-12 minutes.
While the potatoes are cooking, finely chop the small yellow onion and mince the garlic cloves.
In a saucepan over medium heat, add olive oil and sauté the chopped onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.
Add the coconut milk, lemon juice, nutritional yeast, apple cider vinegar, salt, and black pepper to the saucepan. Stir well to combine.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Pour the cornstarch slurry into the coconut milk mixture, stirring constantly until the sauce thickens, about 2-3 minutes.
Drain the cooked potatoes and return them to the pot over low heat.
Pour the thickened sauce over the potatoes and gently fold together to coat the potatoes evenly.
Remove from heat and sprinkle freshly chopped chives over the top before serving.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 17.2 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4386 mg | 93% | |
*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.
