Vegan Aligot
Indulge in the ultimate comfort food with this creamy, stretchy Vegan Aligot—a plant-based twist on the classic French dish. Made with fluffy russet potatoes, rich garlic, and silky vegan mozzarella shreds, this recipe recreates the signature cheesy pull of traditional aligot without any dairy. Nut milk and vegan butter blend seamlessly to create a luscious, velvety texture, while nutritional yeast enhances the umami flavor for a truly satisfying experience. Perfect as a side dish or a stand-alone indulgence, this vegan aligot is quick to prepare, taking just 45 minutes from start to finish. Garnish with fresh chives for a pop of color and freshness, and enjoy a dish as elegant as it is comforting. Great for weeknight dinners or holiday spreads, this recipe is a must-try for anyone seeking hearty, plant-based delights.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 2 large Garlic cloves
- 1.5 cups Nut milk (unsweetened, plain, almond or oat)
- 3 tablespoons Vegan butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegan mozzarella shreds
- 2 tablespoons Nutritional yeast
- 2 tablespoons Chives (optional, for garnish)
Instructions
Peel and cut the russet potatoes into large chunks, ensuring they are even in size for even cooking.
Place the potato chunks in a large pot and cover them with cold water. Add the garlic cloves, gently smashed but left whole.
Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for about 15-20 minutes or until the potatoes are fork-tender.
Drain the potatoes and garlic in a colander. Return them to the pot and allow any remaining water to evaporate on low heat, shaking the pot occasionally.
Remove the pot from heat and mash the potatoes and garlic until smooth, using a potato masher or ricer for a creamy texture.
In a separate small saucepan, heat the nut milk, vegan butter, salt, and black pepper over low heat until the butter has melted and the mixture is warm, but not boiling.
Gradually add the warm milk mixture to the mashed potatoes, stirring constantly to combine.
Add the vegan mozzarella shreds and nutritional yeast to the potato mixture and return the pot to low heat.
Stir well to melt the cheese and integrate it fully, ensuring the mixture becomes smooth and stretchy. This may take a few minutes of stirring.
Season the aligot to taste, adjusting salt and pepper if necessary.
Serve immediately, garnished with chopped chives if desired.
Nutrition Facts
Calories |
2652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5592 mg | 243% | |
| Total Carbohydrate | 306.7 g | 112% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 9.1 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 4236 mg | 326% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 5103 mg | 109% | |
*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.
