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
Ingredients
- Bake Ingredients
- 7 large Boiled Potatoes, peeled and cooled sliced thinly
- 1 medium to large White Onion sliced thinly
- Nutmeg or Parika to sprinkle over the top
- Alfredo Sauce Ingredients (makes enough for 2 bakes or extra for over pasta)
- 1 1/2 cups Filtered Water
- 1/2 cups Plant Milk (I used organic soy milk) or unsweetened plant milk of choice
- 1 large Boiled Potato, peeled
- 1 tbsp Miso paste (soy, chickpea or brown rice miso)
- 1/2 cups Nutritional Yeast Flakes
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp coarse celtic sea salt optional, to taste only
- 1/4 tsp White Pepper
- 1 tbsp Tahini
- 750 g Steamed Cauliflower (1 medium head)
Servings: serves
Units:
Instructions
- Preheat oven to 200C/400F.
- Layer potato and onion in a 2 Qt/2 Liter size casserole dish (with lid). Finish with a layer of potato.
- Next, place all of the alfredo sauce ingredients into a blender. Blend on high for a minute or two until smooth and creamy.
- 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.
- 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 sauce makes enough for 2 bakes or extra for over pasta. Will keep in the fridge for about 5 days.
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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 .
I buy my nutritional yeast in health food stores or online.
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.
So glad you like it as much as I do 🙂
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!
So glad you like the recipe as much as I do. I use pre-boiled potatoes so it makes the baking time shorter 🙂
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!
Glad you like the recipe. You could add some turmeric if you want it to look more yellow.
Hi and thanks for the recipe it looks fab! Can you please give an approximate weight of then potatoes unpeeled or peeled weight – thanks.
Agree, how big are the potatoes?
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.
Glad you like it 🙂
What are your favourite potatoes for this kind of bake? And what are yr favourite potatoes for making wfpd chips?
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
So glad you like this recipe as much as I do. I just eat until I’m full. I don’t portion control.
WOW, i loved this recipe! Please keep sharing!
Made this for over pasta and vegies. I love that it’s it’s a creamy texture loaded with nutrients.
I.love your recipes, I’m a disabled, retired professional Chef. I would love to know what food processor you use in your videos.
http://bit.ly/my-food-processor
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.
http://bit.ly/my-food-processor
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.
Anja, love this recipe and especially the extended pot holders. Where did you get them?
Thank you. Target in Australia.
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!
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!
Hi Mark, you can leave the yeast out or use a bit of tahini and a splash of soy sauce instead.
What kind of potatoes do you use for this recipe??
Whatever I can find. No specific ones.
You can add cooked spinach when layering the potatoes and it works well with the sauce!
is miso paste necessarily ?