Vegan Cheesy Potatoes
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Are you missing the cheesy goodness of traditional potatoes? Look no further – Vegan Cheesy Potatoes are here! This delicious dish is a great way to satisfy your cravings for comfort food while maintaining a vegan and plant-based diet.
Perfect for dinner parties or weeknight meals, this dish is both simple and satisfying. With this cheesy potato bake recipe you don’t have to worry about compromising on flavor and research shows that vegan recipes often have a higher flavor intensity than non-vegan dishes, much like these 7 Vegan Potato Sides to Boost Your Spuds!
So what are you waiting for? Let’s get cheesy!
It’s easy to make! Especially with the use of a nice quality mandoline like this one at Amazon: Best Mandoline Slicer. I really love this mandoline! We believe in buying high-quality items that will last us for many many years, rather than re-buying lower quality items many times. You may end up spending more over the long run with lower quality items, and you don’t get the benefit of using better items!
To make these delicious cheesy potatoes we slice up our potatoes, coat them with oil, salt, and pepper, and bake them at 450 degrees for 20 minutes. While they’re cooking we make our cheesy sauce.
For the sauce we make a roux, then add in most of the sauce ingredients and simmer for 10 minutes. Then we stir in the final secret ingredients: nutritional yeast and tapioca starch. We pour our delicious cheesy sauce over the potatoes and finish it off in the oven.
Nutritional yeast might be my favorite Vegan ingredient. Read this post to see why I like it so much.
Ingredients You’ll Need
Vegan Cheesy Potatoes Casserole Recipe
- 5 large russet potatoes sliced thinly
- 1/2 cup Olive Oil or Grapeseed Oil or 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 Organic Onion Powder
- 1/4 tsp Organic Garlic Powder
- 1/4 tsp Organic Turmeric Powder
- 1/4 tsp lemon juice
- 1/2 cup Nutritional Yeast
- 1 tbsp Tapioca Starch
is preferred for healthHow to Make Vegan Cheesy Potatoes
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Preheat oven to 450 degrees.
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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.
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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.
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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.
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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.
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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.
Hopefully you’ve got some high quality Himalayan pink salt and freshly ground black pepper to put on top of these delicious potatoes! Super yum!
This vegan cheesy potato bake is sure to be a crowd-pleaser, and thankfully, you won’t have to sacrifice flavor for your animal-free values. With the right mix of potatoes, plant-based cheese, and spices, you can create a deliciously creamy, gooey potato dish that tastes as good — if not better — than the classic.
The cheesy potatoes will be a hit at your next gathering, or a comforting staple in your home kitchen. So the next time your non-vegan dinner guests come over, show them the vegan side of life with a cheesy potato dish that’s out of this world!
So what are you waiting for? Start preheating your oven, and let’s get cooking this vegan cheesy potato bake!
More Cheesy Vegan Sides You’ll Love
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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