Vegan Classic Potato Bake
Elevate your comfort food game with this Vegan Classic Potato Bake, a dairy-free twist on a timeless favorite that's rich, creamy, and packed with flavor. This recipe layers tender potato slices with a velvety sauce made from nutritional yeast, unsweetened almond milk, and aromatic spices like smoked paprika and garlic powder, resulting in a luscious, cheesy taste without the cheese! A golden breadcrumb topping adds the perfect crispy finish, while fresh parsley brightens up every bite. With minimal prep and simple ingredients, this plant-based potato bake is the ultimate side dish or main course that’s sure to impress vegans and non-vegans alike. Perfectly satisfying and easy to make, it's your go-to recipe for indulging in wholesome comfort food.
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Recipe Information
Ingredients
- 6 medium potatoes
- 2 cups unsweetened almond milk
- 0.5 cup nutritional yeast
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 0.5 cup whole grain breadcrumbs
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the potatoes. Slice them into thin, even rounds, about 1/8 inch thick.
In a medium saucepan over low heat, combine the almond milk, nutritional yeast, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir continuously until the sauce thickens slightly, about 5-7 minutes, then remove from heat.
Lightly grease a 9x13 inch baking dish with the olive oil.
Layer about one-third of the potato slices at the bottom of the baking dish. Pour about a third of the sauce over the potatoes, spreading it evenly.
Repeat this process with the remaining potatoes and sauce, creating layers until all ingredients are used, finishing with a layer of sauce on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the breadcrumbs over the top of the bake. Return to the oven and bake uncovered for an additional 20 minutes, or until the top is golden and crispy and the potatoes are tender.
Once cooked, remove the potato bake from the oven and let it cool slightly, about 5 minutes.
Garnish with freshly chopped parsley before serving. Enjoy your creamy and comforting vegan classic potato bake!
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2113 mg | 92% | |
| Total Carbohydrate | 330.6 g | 120% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 19.5 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1110 mg | 85% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 7054 mg | 150% | |
*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.
