Vegan Classic Cheesy Potato Casserole
Dive into comfort food heaven with this Vegan Classic Cheesy Potato Casserole—a plant-based twist on a timeless favorite! Featuring tender slices of russet potatoes baked to perfection in a velvety, dairy-free cheese sauce made from creamy blended cashews, nutritional yeast, and unsweetened almond milk, this casserole is rich, satisfying, and irresistibly cheesy without any animal products. Enhanced with zesty garlic powder, smoky paprika, and a sprinkle of fresh chives, every bite delivers layers of flavor alongside indulgent textures. Ideal for family dinners, holiday celebrations, or as a hearty main course, this easy vegan recipe is prepped in just 20 minutes and makes enough to serve six. Whether you're impressing guests or treating yourself to comfort food bliss, this dish is a must-try for anyone craving a wholesome yet decadent plant-based meal!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup Cashews
- 1 cup Nutritional yeast
- 1.5 cups Unsweetened almond milk
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegan butter
- 3 tablespoons Chopped chives
Instructions
Preheat the oven to 375°F (190°C).
Peel and slice the potatoes into uniform 1/4-inch thick rounds. Set aside.
In a bowl, soak the cashews in hot water for at least 15 minutes, then drain.
Combine soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, smoked paprika, salt, and black pepper in a blender. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Lightly grease a 9x13-inch baking dish with 1 tablespoon of vegan butter.
Arrange half of the sliced potatoes in an even layer in the baking dish.
Pour half of the cheese sauce over the potatoes, spreading evenly.
Layer the remaining potato slices on top and cover with the remaining cheese sauce.
Dot the top with the remaining vegan butter, cubed into small pieces, and cover the dish with aluminum foil.
Bake in the preheated oven for 40 minutes, then remove the foil and continue baking for another 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Remove from the oven and let cool slightly before sprinkling with chopped chives.
Serve warm as a side dish or a main course for a comforting meal.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4150 mg | 180% | |
| Total Carbohydrate | 322.7 g | 117% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 21.4 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 903 mg | 69% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 8063 mg | 172% | |
*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.
