Vegan Alfredo Potato Bake

/Vegan Alfredo Potato Bake

Vegan Alfredo Potato Bake

This vegan alfredo potato bake is so rich and creamy but has no oil or nuts and is loaded with healthy cauliflower as the secret sauce ingredient!

Vegan Alfredo Potato Bake
Servings Prep Time
4-6serves 10mins
Cook Time
Votes: 89
Rating: 3.71
You:
Rate this recipe!
30mins
Print Recipe
dairy free vegan alfredo potato bake
Servings Prep Time
4-6serves 10mins
Cook Time
Votes: 89
Rating: 3.71
You:
Rate this recipe!
30mins
Print Recipe
dairy free vegan alfredo potato bake
Ingredients
Servings: serves Units:
Instructions
  1. Preheat oven to 200C/400F.
  2. Layer potato and onion in a 2 Qt/2 Liter size casserole dish (with lid). Finish with a layer of potato.
  3. Next, place all of the alfredo sauce ingredients into a blender. Blend on high for a minute or two until smooth and creamy.
  4. Pour the alfredo sauce evenly over the potatoes, making sure that the sauce runs down and around the sides of the potatoes. Lightly sprinkle with nutmeg or paprika, and cover with a lid. If you do not have a baking dish with a lid, use some aluminum foil to cover it tightly.
  5. Bake in oven for 15 minutes. Remove the lid and place back in the oven for another 15 to 20 minutes until the potatoes are cooked through and the top is browned to your liking.
Recipe Notes

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

Note: The alfredo sauceย makes enough for 2 bakes or extra for over pasta. Will keep in the fridge for about 5 days.

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By |2016-06-13T20:40:50+00:00March 30th, 2016|Popular Recipes, Recipe, Videos|31 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

31 Comments

  1. kim April 2, 2016 at 6:44 am - Reply

    Hi , Anja : you cooking so delicious vegan , can you tell me what store do you buy Nutritional Yenst-flales , thank you share work vegan for the planet .

    • Anja April 5, 2016 at 12:50 pm - Reply

      I buy my nutritional yeast in health food stores or online.

  2. Vegan Aud April 4, 2016 at 2:41 pm - Reply

    I made this and it was so yummy!! It was very easy to make. I ate from it for three days and shared with two friends who really enjoyed.
    The sauce is creamy and delicious.
    Planning to make for church potluck. Thanks Anja!! Yum indeed.

    • Anja April 5, 2016 at 12:45 pm - Reply

      So glad you like it as much as I do ๐Ÿ™‚

  3. Marjean April 5, 2016 at 4:31 am - Reply

    Love these! Thank you so much. I did have to bake them longer than the recommended 30 minutes to get my potatoes to soften up they way I like them, but it is delicious and I know I can get my non-vegan fellas in the family to devour these. Yum! I am in Heaven!

    • Anja April 5, 2016 at 12:44 pm - Reply

      So glad you like the recipe as much as I do. I use pre-boiled potatoes so it makes the baking time shorter ๐Ÿ™‚

  4. S April 8, 2016 at 8:42 pm - Reply

    H Anja, thanks for the great recipe! I used it for macaroni cheese and it was a big hit! One question… How do you make it more yellow coloured? Mine was less than it looked in your picture. Great YouTube channel!

    • Anja April 10, 2016 at 2:54 pm - Reply

      Glad you like the recipe. You could add some turmeric if you want it to look more yellow.

  5. Nina April 10, 2016 at 7:11 pm - Reply

    Hi and thanks for the recipe it looks fab! Can you please give an approximate weight of then potatoes unpeeled or peeled weight – thanks.

    • Tania October 21, 2016 at 10:27 pm - Reply

      Agree, how big are the potatoes?

  6. Dorothy April 26, 2016 at 7:25 am - Reply

    Made this tonight and really enjoyed it. Will be making again soon. Still got some leftover so I can treat my with some more of this bake. Thank you again for the recipe.

    • Anja May 11, 2016 at 6:54 am - Reply

      Glad you like it ๐Ÿ™‚

  7. Regina October 21, 2016 at 7:41 pm - Reply

    What are your favourite potatoes for this kind of bake? And what are yr favourite potatoes for making wfpd chips?

  8. Hayley May 4, 2017 at 4:16 pm - Reply

    Just made this dish, love it!
    I’m going to try making cauliflower cheese with this sauce,
    I wanted to ask what were your portion sizes like when you first started to lose the weight, or did you guy by your satiety point?
    Thanks for doing what you do x

    • Anja May 18, 2017 at 2:41 pm - Reply

      So glad you like this recipe as much as I do. I just eat until I’m full. I don’t portion control.

  9. Kate June 17, 2017 at 9:31 am - Reply

    WOW, i loved this recipe! Please keep sharing!

  10. Samantha July 16, 2017 at 6:57 pm - Reply

    Made this for over pasta and vegies. I love that it’s it’s a creamy texture loaded with nutrients.

  11. Craig Hinchman December 4, 2017 at 10:52 am - Reply

    I.love your recipes, I’m a disabled, retired professional Chef. I would love to know what food processor you use in your videos.

  12. Craig Hinchman December 4, 2017 at 11:01 am - Reply

    Your recipes are wonderful and delicious. I’m a disabled retired professional Chef. Been vegan for 2 years. I would love to know what Food Processor you use in your videos.

  13. NM April 20, 2018 at 10:01 pm - Reply

    Hi can you tell me what the weight of the potatoes are peeled or unpeeled I want to half the recipe. Potatoes vary so much in size. Do you recommend a potato for baking/mashing or a waxy variety. Big Thanks.

  14. Lori Harvell April 21, 2018 at 2:33 am - Reply

    Anja, love this recipe and especially the extended pot holders. Where did you get them?

    • Anja May 29, 2018 at 7:01 am - Reply

      Thank you. Target in Australia.

  15. Beth May 3, 2018 at 4:36 am - Reply

    Anna:

    I just made this recipe this morning but didn’t read the notes about it being enough for 2 bakes! Oh well very saucy. But I just wanted to say also I forgot to put the onions in but still tasted great. Thanks so much for this recipe can’t wait to make it right the next time!

  16. Mark May 10, 2018 at 10:25 am - Reply

    Hi Anja,
    I made this and My wife loved it. I don’t like the aftertaste I get from the nutritional yeast after it is cooked. I have noticed this in other recipes as well. Do you have a recommendation that I could substitute for the yeast?

    Thanks.

    Love your site!

    • Anja May 29, 2018 at 5:29 am - Reply

      Hi Mark, you can leave the yeast out or use a bit of tahini and a splash of soy sauce instead.

  17. Shereeka May 15, 2018 at 9:59 am - Reply

    What kind of potatoes do you use for this recipe??

    • Anja May 29, 2018 at 5:25 am - Reply

      Whatever I can find. No specific ones.

  18. Cat June 24, 2018 at 3:55 am - Reply

    You can add cooked spinach when layering the potatoes and it works well with the sauce!

  19. sita June 26, 2018 at 2:36 pm - Reply

    is miso paste necessarily ?

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