Vegan Cheesy Potatoes with Creamy Roux-Based Cheese Sauce
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These vegan cheesy potatoes have a roux-based cheese sauce that actually clings to the potatoes instead of sliding off. The result is a rich, satisfying casserole that tastes like the real thing.
The sauce comes together while the potatoes bake, so there’s barely any downtime. Thinly sliced russet potatoes get coated in oil and roasted at high heat first, then smothered in a thick, savory vegan cheese sauce and finished in the oven until everything is bubbling and golden. It’s a straightforward recipe that takes about 40 minutes total.
What Makes This Vegan Cheesy Potato Casserole So Good?
Most vegan cheese sauces rely on cashews or store-bought shreds. This one takes a different route: a traditional roux. You heat oil, whisk in flour, and build the sauce from there with coconut milk, water, and seasonings. The roux gives the sauce body and thickness that cashew-based versions sometimes lack, and it doesn’t require a blender.
Nutritional yeast is the key ingredient for that savory, cheesy flavor. Half a cup might sound like a lot, but it’s what gives the sauce its depth. Combined with onion powder, garlic powder, and a touch of turmeric for color, you get something that genuinely tastes like a dairy cheese sauce. The tapioca starch added at the end gives it a slight stretch and glossy finish, similar to how melted cheese behaves. If you enjoy nutritional yeast-based sauces, you’ll also like this vegan broccoli rice casserole that uses a similar approach.
The high oven temperature matters too. Baking the potatoes at 450 degrees before adding the sauce means they get slightly crispy edges. When the sauce goes on, those edges soak it up while the centers stay tender. You end up with layers of texture instead of one mushy mass.
Ingredients for Dairy Free Cheesy Potatoes
Potatoes
- 5 large russet potatoes, sliced thinly (about 1/8 inch)
- 1/4 cup olive oil (or grapeseed or avocado oil) for tossing
- Salt and pepper to taste
Vegan Cheese Sauce
- 1/4 cup olive oil (or your preferred neutral oil)
- 1/4 cup whole wheat flour (all-purpose works too)
- 1/2 can full fat coconut milk (about 3/4 cup)
- 2 cups water
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp turmeric powder
- 1/4 tsp lemon juice
- 1/2 cup nutritional yeast
- 1 tbsp tapioca starch
How to Make Vegan Cheesy Potatoes
Prepare and Bake the Potatoes
- Preheat your oven to 450 degrees F.
- Wash 5 large russet potatoes and slice them thinly, about 1/8 inch thick. A mandoline makes this fast and consistent, but a sharp knife works too. Leave the skin on for extra texture, or peel them if you prefer a smoother result.
- Spread the sliced potatoes in a large baking dish. Toss with 1/4 cup oil and season with salt and pepper. Bake at 450 degrees for 20 minutes.
Make the Cheese Sauce
- While the potatoes bake, heat 1/4 cup oil in a large skillet or saucepan over medium heat. Whisk in 1/4 cup flour and stir constantly for 2 to 3 minutes until the roux is smooth and bubbling. It should smell slightly nutty.
- Add 1/2 can full fat coconut milk, 2 cups water, 1 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp turmeric, and 1/4 tsp lemon juice. Stir well and bring to a boil, then reduce heat to low. Stir often and cook for 10 minutes until the sauce thickens noticeably.
- Whisk in 1/2 cup nutritional yeast and 1 tbsp tapioca starch. Stir until fully combined. The sauce should be thick, smooth, and glossy.
Combine and Finish
- Pour the cheese sauce evenly over the baked potatoes. Return to the oven and bake at 450 degrees for another 10 minutes.
- For a golden, slightly crispy top, switch to the broiler for about 3 minutes. Watch it closely because it can go from golden to burned fast. Remove from the oven and sprinkle with additional salt and pepper.
Tips for the Best Vegan Potato Bake
- Slice evenly. Uniform thickness means the potatoes cook at the same rate. If some slices are thick and others paper-thin, you’ll have a mix of undercooked and overcooked potatoes. A mandoline set to 1/8 inch is the easiest way to get consistency.
- Don’t skip the roux step. Whisking the flour into the hot oil for a full 2 to 3 minutes cooks out the raw flour taste. If you rush this, the sauce can taste starchy and dull.
- Use full fat coconut milk. Light coconut milk won’t give you the same richness. The fat content is what makes this sauce creamy and indulgent. Shake the can well before measuring.
- Add the tapioca starch last. Tapioca starch thickens quickly and can clump if added too early or to liquid that’s too hot. Whisking it in at the end of the simmer gives you that stretchy, cheese-like texture without lumps.
- Watch the broiler carefully. Three minutes is a guideline, not a rule. Every broiler is different, and this can go from beautifully browned to charred in under a minute. Stay by the oven.
How to Store Vegan Cheesy Potatoes
Store leftover vegan cheesy potatoes in an airtight container in the refrigerator for up to 4 days. The sauce thickens as it cools, which is normal. To reheat, place a portion in an oven-safe dish, add a splash of water or plant milk to loosen the sauce, and bake at 350 degrees for 15 to 20 minutes until heated through. You can also microwave individual servings for 2 to 3 minutes, stirring halfway through. The potatoes taste best reheated in the oven since the microwave can make the edges rubbery.
Variations on This Plant Based Cheesy Potatoes Recipe
This recipe is flexible, so adjust it based on what you have and what you like.
- Add vegetables. Stir in steamed broccoli, sauteed mushrooms, or roasted garlic cloves before adding the sauce. It turns into more of a full meal that way, similar to these vegan cheesy veggie potatoes.
- Swap the potato type. Yukon Golds work well here too and have a naturally buttery flavor. They hold their shape a bit better than russets, so the texture will be slightly different.
- Make it spicy. Add 1/4 tsp cayenne pepper or a few dashes of hot sauce to the cheese sauce for some heat.
- Top it off. Sprinkle breadcrumbs, crushed crackers, or vegan parmesan on top before the final bake for extra crunch.
- Boost the protein. Stir in 1/2 cup cooked white beans or chickpeas to the sauce for additional protein and creaminess.
Frequently Asked Questions
Can I make vegan cheesy potatoes ahead of time?
Yes. Assemble the dish with the sauce poured over the potatoes, cover tightly, and refrigerate for up to 24 hours. When you’re ready to cook, bake at 450 degrees for about 30 minutes since the potatoes will be cold. You may need an extra 5 to 10 minutes. The sauce holds up well overnight.
What can I use instead of tapioca starch?
Cornstarch works as a 1:1 substitute. The sauce won’t have quite the same stretchy quality, but it will still thicken properly. Arrowroot powder is another option. Avoid using regular flour as a substitute here since it won’t give the same glossy finish.
Why does my cheese sauce taste bland?
The most common reason is not using enough nutritional yeast or salt. Nutritional yeast is where all the cheesy flavor comes from, so the full 1/2 cup is important. Also, taste the sauce before pouring it over the potatoes and adjust the seasoning. A little extra lemon juice can brighten things up if the sauce tastes flat.
How can I add more protein to this dish?
On its own, the protein here is modest since potatoes and coconut milk aren’t protein-heavy. The nutritional yeast contributes some, but if you want a higher-protein meal, stir in 1/2 cup cooked white beans or chickpeas to the sauce. You can also serve it alongside something like vegan baked mac and cheese that uses a similar cheese sauce base.
This vegan cheesy potato casserole is one of those side dishes that disappears fast at the table. The roux-based sauce is rich and savory without any dairy, and the potatoes come out tender with just enough bite. It works well alongside roasted vegetables, a big salad, or as part of a holiday spread next to something like vegan sweet potato casserole or vegan mashed potatoes and gravy. Follow me on Instagram for more delicious vegan recipes. Share on Pinterest and Facebook!
Vegan Cheesy Potatoes
Equipment
- Mandoline (optional)
Ingredients
- 5 large russet potatoes sliced thinly
- 1/2 cup olive oil (divided) or grapeseed / avocado oil
- salt & pepper to taste
- 1/4 cup flour whole wheat is preferred for health
- 1/2 can full fat coconut milk ~1.25 cups
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp turmeric powder
- 1/4 tsp lemon juice
- 1/2 cup nutritional yeast
- 1 tbsp tapioca starch
Instructions
- Preheat oven to 450 degrees.
- Wash potatoes and slice them thinly (with a mandoline if you have one). We left the skin on, but you can peel them if you prefer.
- Place the sliced potatoes in a baking dish and toss with 1/4 cup oil and your preferred amounts of salt & pepper. Bake at 450 degrees for 20 minutes.
- While potatoes cook make a roux in a large skillet or pot by heating the remaining 1/4 cup oil on medium heat, and whisking in 1/4 cup flour. It should take 2-3 minutes.
- When roux is mixed well and bubbling, add in 1/2 can full fat coconut milk, 2 cups water, 1 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp turmeric, and 1/4 tsp lemon juice. Stir well and reduce heat to low after it starts to boil. Stir often, and cook for 10 minutes, then whisk in the 1/2 cup nutritional yeast and 1 tbsp tapioca starch.
- Pour cheese mixture over potatoes and bake at 450 degrees for 10 minutes. You can finish it off in the broiler for ~3 minutes if you like to lightly brown the top (watch carefully!). Remove from oven and sprinkle salt & pepper.
Notes
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