Vegan Creamy Herb Potatoes
Indulge in the ultimate plant-based comfort food with these Vegan Creamy Herb Potatoes—a vibrant, dairy-free twist on a classic side dish. Tender baby potatoes are roasted to perfection in a rich, velvety sauce made from unsweetened almond milk, vegan butter, and nutritional yeast, delivering a creamy texture bursting with umami flavor. Fresh parsley, dill, and chives add a zesty, herbaceous kick, while a splash of lemon juice brightens up every bite. This one-skillet recipe is perfect for a weeknight meal or as a crowd-pleasing side at your next gathering. Ready in just 45 minutes, these creamy herb potatoes are a gluten-free and vegan-friendly dish that promises to impress.
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup unsweetened almond milk
- 3 tablespoons vegan butter
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C).
Wash and halve the baby potatoes, leaving the skin on for texture and flavor.
In a large oven-safe skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the halved potatoes to the skillet, stirring to coat them in the garlic oil. Cook for about 5-7 minutes, stirring occasionally, until the potatoes start to brown slightly.
Pour in the almond milk and add the vegan butter to the skillet. Stir gently to mix everything together.
Sprinkle in the nutritional yeast, stirring well to ensure it dissolves into the milk, creating a creamy sauce.
Sprinkle the chopped parsley, dill, and chives over the top, reserving a small amount of each for garnish.
Add the lemon juice, salt, and black pepper, stirring gently to combine.
Transfer the skillet to the preheated oven and roast the potatoes for about 20-25 minutes, until they are tender and the sauce has thickened slightly.
Remove the skillet from the oven and let it cool for a few minutes. Garnish with the reserved fresh herbs before serving.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 6.6 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 592 mg | 46% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4249 mg | 90% | |
*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.
