Last Updated on January 2, 2023
These Vegan Cheesy Potatoes are a must have as a side dish during the cold winter months!
The creamy cheese over the shredded potatoes are a nostalgic side dish in our family.
Every holiday, we had to have this dish!
But this was not a dish I was familiar with while I was growing up, it was introduced to me at my husbands holiday gatherings.
Over the years it was something I always looked forward to when ever we celebrated with his family.
I have always been a huge fan of cheese and potatoes, and when they are together, I can’t resist!
But sadly after years of enjoying my favorite holiday dish, I couldn’t anymore.
Oh how I missed the creamy ooey gooey cheese over those warm shredded potatoes.
So I decided to come up with a veganized version of this very same dish.
After playing with this recipe for years, I think I have finally got it as close to Grandma’s as I could.
I actually think these Vegan Cheesy Potatoes turned out even better than what I would have ever expected!
And now finally I can now enjoy my favorite holiday comfort food with the family!
Ingredients needed for these cheesy potatoes
The cheese
- Raw Cashews – The raw cashews have a neutral flavor and give the cheese a creamy texture.
- Tomato Sauce or Pasta Sauce – Tomato sauce or your favorite pasta sauce adds flavor and more liquid to the cheese.
- Tomato Paste – Tomato paste adds a super concentrated and richer tomato flavor.
- Mustard – Mustard adds to the color, flavor and gives the much needed zing to the cheese.
- Seasonings – I added salt, Italian Seasoning, turmeric and minced garlic.
- Oil – I have used olive and avocado oil for this recipe, but any oil will do.
- Onion – In this cheese I used a powdered onion.
- Red Pepper – A fresh bell red pepper adds color and a touch of sweetness to the cheese.
- Cornstarch – The cornstarch helps to thicken the cheese.
- Vegetable Broth – The broth is the base of the cheese and adds flavor.
How to make the cheese for the dish.
Soak the raw cashews in warm water for about 4 hours.
Clean and chop the red pepper.
In a medium sized frying pan add oil, red pepper, minced garlic and saute for about 10 minutes.
After 10 minutes, remove from heat and set aside to cool.
Drain and rinse the raw cashews after soaking for 4 hours.
Place the soaked cashews in a blender with oil, tomato paste, mustard, tomato or pasta sauce, and all the seasonings.
Once the sauteed vegetables have cooled, add to the blender.
Measure the vegetable broth in a large measuring cup and add the cornstarch.
Mix until there is no lumps.
Slowly add the vegetable broth mixture to the blender as you turn on the blender to a low speed.
Once all the broth is added to the blender, continue increasing the speed slowly to the highest speed.
Continue at the highest speed for about 1 minute.
Now slowly decrease the speed down to off.
If the cheese isn’t smooth, continue blending until smooth.
Assembling the Vegan Cheesy Potatoes
Ingredients needed for the dish
- Shredded Potatoes – In this recipe I used frozen shredded potatoes.
- Onion – A fresh onion is the best choice for this dish but a powdered onion works just as well.
- Milk – In this dish I used a plain unsweetened almond milk.
- Salt and Pepper
Instructions
Preheat the oven to 350°F.
Oil a 9×13 glass baking dish.
Empty and spread one bag of shredded potatoes into the oiled dish covering the bottom.
Clean, chop and sprinkle the onion over the shredded potatoes.
Salt and Pepper the onion and potatoes.
Next add the second bag of shredded potatoes onto the first layer.
Pour the milk evenly over the potato layers, salt and pepper again.
Lastly, pour the creamy vegan cashew cheese evenly over the top of the potatoes.
Cover the dish with foil and bake at 350°F for about 90 minutes.
After 90 minutes, remove from the oven and let the dish set for 10 to 15 minutes before serving.
Serve these cheesy potatoes as a side dish to your favorite meal.
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Vegan Cheesy Potatoes
Lisa
A creamy ooey gooey cheese over those warm shredded potatoes is the perfect side dish to any meal.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr 30 minutes mins
0 minutes mins
Total Time 2 hours hrs
Course Side Dish, vegan
Cuisine American
Ingredients
The ingredients for the vegan cheese.
- 1 Cup Raw Cashews
- 2 tsp Olive Oil
- 1 Tbsp Tomato Paste
- 1/2 tsp Italian Seasoning
- 1/2 tsp Salt
- 1 tsp Yellow Mustard
- 1/8 tsp Turmeric
- 1/4 Cup Tomato or Pasta Sauce
Saute these 4 ingredients together.
- 1 Tbsp Olive Oil
- 1 tsp Minced Garlic
- 1/2 Red Bell Pepper Chopped
- 1 Small Onion, chopped Or 1 tsp Onion Powder
Mix the broth and cornstarch together until well blended.
- 1 Tbsp Cornstarch
- 1 1/2 Cups Vegetable Broth
Ingredients to Assemble the dish.
- 2 16 oz packages Shredded Potatoes
- 1 Small Onion Chopped
- 1 Cup Plain Unsweetened Almond Milk Or your choice of Milk Alternative.
- Salt and Pepper to taste.
Instructions
Making the Cheese sauce
Soak the raw cashews in warm water for about 4 hours.
Clean and chop the red pepper.
In a medium sized frying pan add oil, red pepper, minced garlic and saute for about 10 minutes.
After 10 minutes, remove from heat and set aside to cool.
Drain and rinse the raw cashews after soaking for 4 hours.
Place the soaked cashews in a blender with oil, tomato paste, mustard, tomato or pasta sauce, and all the seasonings.
Once the sauteed vegetables have cooled, add to the blender.
Measure the vegetable broth in a large measuring cup and add the cornstarch.
Mix until there is no lumps.
Slowly add the vegetable broth mixture to the blender as you turn on the blender to a low speed.
Once all the broth is added to the blender, continue increasing the speed slowly to the highest speed.
Continue at the highest speed for about 1 minute.
Now slowly decrease the speed down to off.
If the cheese isn't smooth, continue blending until smooth.
Assembling the dish.
Preheat the oven to 350°F.
Oil a 9x13 glass baking dish.
Empty and spread one bag of shredded potatoes into the oiled dish covering the bottom
Clean, chop and sprinkle the onion over the shredded potatoes.
Salt and Pepper the onion and potatoes.
Next add the second bag of shredded potatoes onto the first layer.
Pour the milk evenly over the potato layers, salt and pepper again.
Lastly, pour the creamy vegan cashew cheese evenly over the top of the potatoes.
Cover the dish with foil and bake at 350°F for about 90 minutes.
After 90 minutes, remove from the oven and let the dish set for 10 to 15 minutes before serving.
Serve these cheesy potatoes as a side dish to your favorite meal.
Keyword cheesy potatoes, dairy-free, dinner, gluten-free, Hotdish, plant based, potatoes, recipe, vegan, vegan cheesy potatoes
