Vegan Creamy Sour Cream Potatoes
Indulge in the ultimate comfort food with this Vegan Creamy Sour Cream Potatoes recipe, a rich and dairy-free twist on a classic favorite. Made with tender Yukon Gold potatoes, this dish is smothered in a luscious homemade cashew-based sour cream blended with tangy lemon juice, apple cider vinegar, and savory notes of garlic, onion, and nutritional yeast. Dried dill and fresh chives bring a vibrant herbaceous touch, while unsweetened soy milk ensures that the sauce is irresistibly smooth and creamy. Ready in just 45 minutes, this recipe makes an ideal side dish for weeknight dinners, holiday feasts, or anytime you crave a hearty vegan option packed with flavor. Whether served alongside a main course or savored on its own, these plant-based sour cream potatoes are sure to become a family favorite.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 cup unsweetened soy milk
- 1 cup raw cashews
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Instructions
Peel and cut the potatoes into 1-inch cubes.
Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt, and bring to a boil over high heat.
Once boiling, reduce the heat to a simmer and cook the potatoes for about 15 minutes, or until they are fork-tender.
While the potatoes are cooking, prepare the vegan sour cream by rinsing the cashews under cold water and draining them.
In a high-speed blender, combine the drained cashews, unsweetened soy milk, lemon juice, apple cider vinegar, nutritional yeast, garlic powder, onion powder, dried dill, salt, and black pepper. Blend until smooth and creamy.
Once the potatoes are cooked, drain them and return them to the pot.
Add the olive oil to the potatoes and gently toss to coat.
Pour the vegan sour cream over the potatoes and mix carefully to ensure all the pieces are evenly coated.
Cook the potatoes over low heat for about 5 minutes, stirring occasionally, until they are heated through and the sauce thickens slightly.
Remove from heat and garnish with the chopped fresh chives before serving.
Serve warm as a delicious side dish or enjoy as a comforting vegan meal.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2539 mg | 110% | |
| Total Carbohydrate | 208.2 g | 76% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 15.9 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 494 mg | 38% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5096 mg | 108% | |
*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.
