Vegan Cheesy Potatoes
Indulge in the creamy, comforting goodness of Vegan Cheesy Potatoes, a plant-based twist on the ultimate comfort food. This recipe pairs tender russet potato slices with a luscious, dairy-free cheese sauce crafted from cashews, nutritional yeast, and a medley of savory seasonings like garlic powder, onion powder, and paprika. Enhanced with the natural sweetness of carrots and a splash of almond milk for a silky finish, this dish is oven-baked to golden perfection, delivering a crispy top and creamy interior. Perfect for family dinners, potlucks, or holiday spreads, these cheesy potatoes are easy to prepare and packed with bold, satisfying flavors. Serve hot and garnish with fresh chives for a vibrant and eye-catching presentation. Satisfy your comfort food cravings without any guilt with this vegan masterpiece!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup Cashews
- 0.333 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 1 medium Carrot
- 1 cup Water
- 1 cup Unsweetened almond milk
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives
Instructions
Preheat your oven to 400°F (200°C).
Peel and slice the russet potatoes into 1/4-inch thick rounds and set aside in a large bowl.
In a small pot, boil 1 cup of water and add 1 medium carrot (chopped) and 1 cup of cashews. Cook for 10 minutes, until the carrot is tender.
Drain the cashews and carrot, then transfer them to a high-speed blender. Add nutritional yeast, lemon juice, garlic powder, onion powder, paprika, salt, olive oil, and almond milk. Blend until completely smooth and creamy. Add additional almond milk if needed to reach a pourable consistency.
Pour the cheese sauce over the sliced potatoes and gently toss to ensure all potato slices are well coated.
Lightly grease a 9x13-inch baking dish with a bit of olive oil.
Layer the potatoes in the baking dish, overlapping slightly. Pour any remaining sauce over the top and sprinkle with black pepper.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and slightly crispy on top.
Garnish with chopped chives before serving.
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2272 mg | 99% | |
| Total Carbohydrate | 313.7 g | 114% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 22.7 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 764 mg | 59% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 7488 mg | 159% | |
*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.
