Vegan Alfredo Potato Bake
dairy free 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!
Servings Prep Time Cook Time
4-6serves 10mins 30mins
  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 sauce makes enough for 2 bakes or extra for over pasta. Will keep in the fridge for about 5 days.