Are you a potato lover who’s also lactose intolerant or simply looking for more plant-based options? Look no further! In this article, we’ll be exploring 19 creamy and delicious dairy-free potato recipes that are perfect for any occasion. From comforting mashed potatoes to crispy roasted sweet potatoes, and even hearty stews and soups, these vegan and dairy-free potato recipes will satisfy your cravings without compromising on flavor.
Whether you’re a busy home cook or a meal prep enthusiast, we’ve got you covered with these easy-to-make and adaptable recipes that can be tailored to suit your taste preferences. So go ahead, get creative in the kitchen, and indulge in the creamy goodness of potatoes – dairy-free style!
Vegan Garlic Mashed Potatoes
Elevate your side dish game with this simple and flavorful vegan garlic mashed potatoes recipe. Perfect for a cozy night in or as a accompaniment to your favorite main course.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 2 cloves garlic, minced
– 2 tablespoons vegan butter or margarine (such as Earth Balance)
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or chives for garnish
Instructions:
1. Boil the chopped potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add non-dairy milk, garlic, vegan butter, salt, and pepper.
3. Mash the potatoes with a potato masher or a fork until smooth and creamy.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Dairy-Free Scalloped Potatoes
Say goodbye to dairy and hello to creamy, comforting scalloped potatoes! This recipe uses a blend of plant-based milks and vegan cheese to create a rich, indulgent dish.
Ingredients:
– 3-4 large potatoes, thinly sliced
– 1/2 cup unsweetened almond milk
– 1/4 cup plain soy yogurt
– 2 tablespoons vegan butter or margarine
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup dairy-free cheddar cheese shreds (such as Daiya)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced potatoes and a pinch of salt.
3. In a separate bowl, mix together almond milk, soy yogurt, vegan butter or margarine, thyme, salt, and pepper.
4. Grease a 9×13-inch baking dish with non-stick cooking spray.
5. Create layers of potato slices and dairy-free cheese shreds, finishing with a layer of cheese on top.
6. Pour the milk-yogurt mixture over the potatoes, making sure they’re fully coated.
7. Bake for 45-50 minutes or until potatoes are tender and golden brown.
Cooking Time: 45-50 minutes
Crispy Smashed Potatoes with Herbs
Elevate your side dish game with these crispy smashed potatoes infused with fresh herbs! This recipe is perfect for a quick and flavorful accompaniment to your favorite main courses.
Ingredients:
– 3-4 large potatoes
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1/4 cup chopped fresh rosemary leaves
– 1/4 cup chopped fresh thyme leaves
– Salt, to taste
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. Using a heavy object or the heel of your hand, smash each potato into a rough square shape, about 1/2 inch thick.
4. Place the smashed potatoes on a baking sheet lined with parchment paper.
5. Drizzle the olive oil and butter over the potatoes, then sprinkle with rosemary and thyme leaves.
6. Season with salt to taste.
7. Roast in the preheated oven for 20-25 minutes, or until crispy and golden brown.
Cooking Time: 20-25 minutes
Vegan Potato Leek Soup
Warm up with this comforting and creamy vegan potato leek soup that’s perfect for a chilly day. This recipe is easy to make and packed with flavor from the sautéed leeks, garlic, and potatoes.
Ingredients:
– 2 large leeks, cleaned and chopped
– 3-4 medium-sized potatoes, peeled and diced
– 1 small onion, chopped
– 2 cloves of garlic, minced
– 4 cups vegetable broth
– 1/2 cup unsweetened soy milk or other non-dairy milk
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, leeks, and garlic. Cook until the vegetables are tender, about 5-7 minutes.
3. Add the diced potatoes, vegetable broth, and soy milk to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 30-35 minutes
Roasted Rosemary Potatoes
Elevate your meals with the aromatic flavor of roasted rosemary potatoes! This simple recipe brings together the natural sweetness of potatoes, the earthy taste of rosemary, and a hint of garlic.
Ingredients:
– 4-6 medium-sized potatoes, peeled and cut into 1-inch wedges
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped (about 2 tablespoons)
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, rosemary, garlic, salt, and pepper until they are evenly coated.
3. Spread the potato mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until potatoes are golden brown, flipping halfway through.
Cooking Time: 20-25 minutes
Spicy Sweet Potato Hash
Add a spicy kick to your breakfast routine with this sweet potato hash recipe, perfect for a morning pick-me-up or brunch gathering.
Ingredients:
– 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
– 1/4 cup vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with 2 tablespoons of oil, onion, garlic, cumin, smoked paprika, and cayenne pepper until well coated.
3. Spread the mixture on a baking sheet lined with parchment paper in a single layer.
4. Roast for 25-30 minutes or until sweet potatoes are tender and lightly caramelized.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Yield: Serves 6-8
Vegan Potato Salad with Mustard Dressing
A creamy and tangy potato salad that’s perfect for picnics, barbecues, or as a side dish any time of the year. This recipe uses a simple mustard dressing to bring out the natural flavors of the potatoes.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup vegan mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon chopped fresh dill
– Salt and pepper to taste
– Chopped scallions or chives for garnish (optional)
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Add the chopped dill to the dressing and stir to combine.
5. Add the cooled potatoes to the dressing and toss until coated.
6. Chill in the refrigerator for at least 30 minutes before serving.
7. Garnish with chopped scallions or chives, if desired.
Cooking Time: 12-15 minutes
Dairy-Free Potato Gratin
Elevate your comfort food game with this dairy-free potato gratin recipe! Using a rich cashew-based sauce, you’ll enjoy a velvety-smooth and indulgent side dish that’s perfect for any occasion.
Ingredients:
– 3-4 large potatoes, thinly sliced
– 1/2 cup raw cashews
– 1/2 cup water
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender, combine cashews and water; blend until smooth.
3. In a large saucepan, heat olive oil over medium heat. Add onion and garlic; cook until softened (5 minutes).
4. Add sliced potatoes to the saucepan; cook for 10-12 minutes or until slightly tender.
5. In a greased 9×13-inch baking dish, arrange half of the potato mixture in an even layer.
6. Pour the cashew-based sauce over the potatoes and top with remaining potato slices.
7. Sprinkle salt and pepper to taste; garnish with chopped thyme leaves (if using).
8. Bake for 45-50 minutes or until golden brown.
Cooking Time: 50-55 minutes
Herbed Potato Wedges with Avocado Dip
Elevate your snack game with this flavorful and nutritious recipe that combines crispy potato wedges with a creamy avocado dip, infused with fresh herbs. Perfect for a quick party appetizer or a satisfying mid-day snack.
Ingredients:
– 2-3 large potatoes
– 1/4 cup olive oil
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 1 ripe avocado, peeled and pitted
– 1 lime, juiced
– 1/2 teaspoon garlic powder
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut potatoes into wedges and place them on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the potato wedges and sprinkle with rosemary, thyme, salt, and pepper.
4. Bake for 20-25 minutes or until crispy.
5. Meanwhile, in a blender, combine avocado, lime juice, garlic powder, and a pinch of salt. Blend until smooth.
6. Serve warm potato wedges with the creamy avocado dip.
Cooking Time: 20-25 minutes
Vegan Potato and Lentil Stew
Warm up on a chilly day with this hearty and comforting vegan stew. A perfect blend of tender potatoes, protein-rich lentils, and aromatic spices will fill your belly and soul.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the potatoes, lentils, vegetable broth, cumin, and smoked paprika (if using). Bring to a boil.
3. Reduce heat, cover, and simmer for 30-40 minutes or until the potatoes and lentils are tender.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley before serving.
Cooking Time: 45-50 minutes
Creamy Dairy-Free Potato Chowder
Warm up with this comforting and creamy potato chowder that’s perfect for a chilly evening. This dairy-free version uses alternative milk and vegan cream to replicate the richness of traditional chowders.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup vegetable broth
– 1/2 cup non-dairy milk (almond, soy, or oat)
– 1 tablespoon vegan cream
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced potatoes, vegetable broth, non-dairy milk, and vegan cream. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
3. Season with paprika, salt, and pepper to taste.
4. Serve hot, garnished with chopped chives or scallions if desired.
Cooking Time: 20-25 minutes
Baked Sweet Potato Fries
Enjoy a crispy and sweet twist on traditional potato fries with this simple recipe for baked sweet potato fries!
Ingredients:
– 2-3 large sweet potatoes
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Optional: Additional seasonings of your choice (e.g. paprika, garlic powder, chili powder)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash and peel the sweet potatoes.
3. Cut the sweet potatoes into fry shapes (long and thin).
4. Line a baking sheet with parchment paper and arrange the fries in a single layer.
5. Drizzle the olive oil over the fries, sprinkling with salt and black pepper.
6. If desired, add additional seasonings to taste.
7. Bake for 20-25 minutes or until crispy and golden brown.
8. Remove from oven and let cool for a few minutes before serving.
Cooking Time: 20-25 minutes
Vegan Potato Pancakes
These crispy and flavorful pancakes are a delicious vegan twist on traditional latkes. Made with grated potatoes, onions, and chickpea flour, they’re perfect for snacking or serving as a side dish.
Ingredients:
– 2 large potatoes, peeled and grated
– 1/2 medium onion, grated
– 1/4 cup chickpea flour
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon baking powder
– 1/4 cup vegan egg substitute (such as Ener-G Egg Replacer)
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine grated potatoes and onions.
2. Add chickpea flour, all-purpose flour, salt, pepper, and baking powder. Mix well.
3. Gradually add vegan egg substitute and mix until the mixture is smooth.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large frying pan over medium-high heat.
5. Using a spoon, drop small amounts of the potato mixture into the oil.
6. Flatten the pancakes slightly with a spatula and cook for about 4-5 minutes on each side, or until golden brown.
7. Serve hot with your favorite toppings, such as applesauce or vegan sour cream.
Cooking Time: About 10-12 minutes total (depending on the size of the pancakes).
Curried Potato and Chickpea Skillet
This hearty skillet dish combines the comforting warmth of potatoes with the nutty flavor of chickpeas, all wrapped up in a rich and aromatic curry sauce. Perfect for a weeknight dinner or brunch, this recipe is easy to make and packed with protein and fiber.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup water or vegetable broth
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, curry powder, and cumin; cook for 1 minute.
4. Add the potatoes and chickpeas; stir to combine.
5. Pour in the water or broth; bring to a simmer.
6. Reduce heat to medium-low and let cook, covered, for 20-25 minutes, or until the potatoes are tender.
Cooking Time: 25 minutes
Dairy-Free Loaded Potato Skins
These loaded potato skins are a game-changer for those who can’t have dairy, but still want to indulge in the creamy, cheesy goodness of this popular snack.
Ingredients:
– 4 large baking potatoes
– 1/4 cup vegan mayo
– 1/2 cup shredded cheddar cheese alternative (such as Daiya or Follow Your Heart)
– 1/4 cup chopped scallions
– 1/4 cup diced cooked bacon (or vegetarian option like tempeh or seitan)
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-50 minutes, or until soft.
3. Scoop out the insides, leaving a shell about 1/8 inch thick.
4. In a bowl, mix together vegan mayo, cheese alternative, scallions, and bacon.
5. Stuff each potato skin with the mixture, mounding slightly.
6. Sprinkle with salt and pepper to taste.
7. Cook for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 55-65 minutes
Vegan Potato and Kale Casserole
A hearty, plant-based twist on a classic comfort food dish, this Vegan Potato and Kale Casserole is perfect for a cozy night in. With the richness of potatoes, the earthiness of kale, and the creaminess of vegan cheese, this recipe is sure to satisfy.
Ingredients:
– 3 large potatoes, thinly sliced
– 1 bunch of curly kale, stems removed and chopped
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup vegan cheddar shreds
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine potatoes, kale, onion, and garlic.
3. In a separate bowl, mix vegan cheddar shreds and breadcrumbs.
4. Grease a 9×13 inch baking dish with olive oil.
5. Add the potato-kale mixture to the dish, followed by the cheese-breadcrumb mixture.
6. Bake for 45-50 minutes or until potatoes are tender and top is golden brown.
Cooking Time: 45-50 minutes
Garlic Herb Roasted Baby Potatoes
A simple yet flavorful side dish perfect for any occasion. These roasted baby potatoes are infused with the savory flavors of garlic and herbs, making them a great accompaniment to your favorite main courses.
Ingredients:
– 1 pound baby potatoes, halved
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until coated.
3. Line a baking sheet with parchment paper and arrange potatoes in a single layer.
4. Roast for 20-25 minutes or until potatoes are tender and golden brown, flipping halfway through.
Cooking Time: 20-25 minutes
Dairy-Free Potato and Broccoli Soup
Warm up with this comforting and healthy soup that’s perfect for a chilly evening. This recipe uses plant-based milk to create a rich and creamy texture without dairy.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 pounds potatoes, peeled and diced
– 4 cups broccoli florets
– 2 cups vegetable broth
– 1 cup plant-based milk (such as almond or soy milk)
– Salt and pepper to taste
– Optional: 1 teaspoon lemon juice for added brightness
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add potatoes, broccoli, vegetable broth, and plant-based milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
4. Season with salt, pepper, and lemon juice (if using). Serve hot, garnished with chopped scallions or chives if desired.
Cooking Time: 25-30 minutes
Vegan Sweet Potato and Black Bean Tacos
Experience the perfect blend of sweet and savory with these delicious vegan tacos!
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, cilantro, lime juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, cumin, and chili powder. Roast for 20-25 minutes or until tender.
3. In a pan, sauté onion and garlic until softened. Add black beans and cook for an additional 2-3 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing roasted sweet potatoes, black bean mixture, and desired toppings onto the tortillas.
Cooking Time: Approximately 35-40 minutes
Summary
Indulge in these 19 creamy dairy-free potato recipes, perfect for any occasion. From comforting side dishes like Vegan Garlic Mashed Potatoes and Dairy-Free Scalloped Potatoes to hearty main courses such as Vegan Potato Leek Soup and Spicy Sweet Potato Hash, there’s something for everyone. These innovative recipes showcase the versatility of potatoes in a variety of cuisines, from classic comfort food to international twists.
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