One of the easiest side dishes on the planet: Yummy Vegan Creamed Potatoes. Versatile, kid-friendly, delicious and also budget-friendly. There’s nothing that can go wrong with this dish.
This is another one of those recipes that has been waiting to be published for months. I first came out with these Vegan Creamed Potatoes one ereb shabbath, when I needed that “little extra” because I felt something was missing for the Shabbat dinner. I quickly thought about what can be done with what I had on hand, and that was it.
My husband says it is obvious I have ancestry from eastern and central Europe, because I love my potatoes, lol. I mean, they are just so versatile. Am I right? 😛 If you love potatoes as much as I do, also check out our super easy Lemony Potato Salad. I will eat those two dishes every other day if I could!
As I told you already, this Vegan Creamed Potatoes are extremely easy to make. Just gather your ingredients, boil the potatoes for a few minutes (This is what I like to do so I don’t end up with raw potatoes and dried sauce, but I guess you can do this if you have a mandoline), mix the ingredients for the sauce, cook a bit on the oven, and voila! Creamed Potatoes ready to enjoy! 🙂
Let’s talk about the ingredients…
Simple ingredients. Great results
For the Vegan Creamed Potatoes you’ll need just a handful of ingredients: coconut milk (Do you realize already I love coconut?), nutritional yeast, mustard, nutmeg, some flour and a touch of salt and pepper.
Those few ingredients will give you a delicious white sauce that you will use to dress up the humble potatoes.
This particular time I used mini potatoes, that I cleaned well before boiling for about 10 minutes. I left them whole and with the skin on for this occasion because I was out of time, and also because I wanted to give another look to these Vegan Creamed Potatoes, but you can also peel the skin off and slice to make like a more traditional scalloped potatoes dish.
Nutritional yeast + mustard + nutmeg, is a key combo for this recipe. I find that these 3 ingredients combined add a subtle but fantastic flavor to this dish. I hope you like it as much as I do.
If for any reason you want to make this paleo-friendly, use tapioca starch instead of cornstarch, and you are good to go.
- 800gr mini potatoes (or potatoes cut in chunks)
- 600gr coconut milk
- 1 Tbsp flour
- 1 tsp dijon mustard
- 10gr nutritional yeast
- Pinch of nutmeg
- Salt and pepper to taste
- Cover the potatoes with water, bring to a boil and cook for 10 min on high. Drain and transfer to a baking dish
- Bring the coconut milk to a simmer.
- Add a few tablespoons of hot milk to the flour to dissolve, and mix back into the simmering coconut milk.
- Add nutritional yeast, mustard and other seasonings. Let simmer over medium high for 7-10 minutes until the sauce has thicken.
- Add the sauce to the potatoes and transfer to the preheated oven at 200°C (400°F)
- Bake for 40 minutes. Enjoy!
What would you pair these Vegan Creamed Potatoes with?? Let us know in the comment section below and don’t forget to share pictures with the hashtag #sisterblissdiary, when you make this recipe. Follow up on instagram and pinterest to keep up with other quick and easy recipes from us and the blogosphere!
Until next time! 😉