Vegan Cheesy Potatoes
Creamy, bubbling, and golden around the edges, this baked potato dish is the kind of comfort food that makes you forget you're eating entirely plant-based. The secret is a blended cashew sauce built with nutritional yeast, smoked paprika, Dijon mustard, and a splash of lemon juice — it comes together in the blender and pours over layers of tender Yukon Gold potatoes like a dream. Boiling the cashews first is a small step that makes a big difference, giving the sauce that silky, pourable texture with zero grittiness. Everything bakes covered in foil until the potatoes are fork-tender, then finishes uncovered so the top gets that irresistible golden finish. No dairy, no compromise — this sauce genuinely delivers the richness and depth you'd expect from a classic cheesy bake. It serves six, making it a solid choice for a weeknight side or a crowd-pleasing dish to bring to a gathering. Finish it with a scatter of fresh chives and watch it disappear fast.
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Learn more →Ingredients
6 servings
For the potatoes
- 2 ½ lbs yukon gold potatoes, scrubbed and sliced ¼-inch thick
- ½ tsp salt
For the cheese sauce
- 1 cup raw cashews
- 1 ½ cups vegetable broth
- ¼ cup nutritional yeast
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place the raw cashews in a small saucepan, cover with water by 2 inches, and bring to a boil over high heat. Boil for 10 minutes, then drain and rinse.
- 2
Transfer the drained cashews to a blender along with the vegetable broth, nutritional yeast, olive oil, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, 1/2 tsp salt, and black pepper. Blend on high for 60–90 seconds until completely smooth and no grit remains.
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