Dairy-Free Creamy Sour Cream Potatoes

Indulge in the velvety comfort of Dairy-Free Creamy Sour Cream Potatoes, a plant-based twist on a classic side dish that’s bursting with flavor and entirely free of dairy. Made with tender Yukon Gold potatoes and a luscious sauce crafted from full-fat coconut milk, nutritional yeast, and a zesty splash of lemon juice, these potatoes deliver the tangy richness of traditional sour cream without compromise. A hint of garlic, sautéed onion, and fresh chives elevate the dish, while a cornstarch slurry ensures the sauce achieves the perfect creamy consistency. Ready in just 40 minutes, this easy-to-make recipe is perfect for weeknight dinners or as a crowd-pleasing addition to your next holiday spread. Perfect for vegans, those with dairy allergies, or anyone seeking a wholesome, flavorful side dish, these potatoes are a must-try!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium Yukon Gold potatoes
• 2 tablespoons Olive oil
• 1 small Yellow onion
• 3 Garlic cloves
• 1 cup Coconut milk (full-fat, canned)
• 2 tablespoons Lemon juice
• 2 tablespoons Nutritional yeast
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Fresh chives
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Directions

Step 1

Peel and dice the Yukon Gold potatoes into 1-inch cubes.

Step 2

In a large pot, bring water to a boil and add the diced potatoes. Cook until they are tender, about 10-12 minutes.

Step 3

While the potatoes are cooking, finely chop the small yellow onion and mince the garlic cloves.

Step 4

In a saucepan over medium heat, add olive oil and sauté the chopped onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.

Step 5

Add the coconut milk, lemon juice, nutritional yeast, apple cider vinegar, salt, and black pepper to the saucepan. Stir well to combine.

Step 6

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.

Step 7

Pour the cornstarch slurry into the coconut milk mixture, stirring constantly until the sauce thickens, about 2-3 minutes.

Step 8

Drain the cooked potatoes and return them to the pot over low heat.

Step 9

Pour the thickened sauce over the potatoes and gently fold together to coat the potatoes evenly.

Step 10

Remove from heat and sprinkle freshly chopped chives over the top before serving.

Nutrition Facts

Serving size	(1249.6g)

Amount per serving	% Daily Value*
Calories	1524.3

Total Fat 85.9g	0%
Saturated Fat 55.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2468.3mg	0%
Total Carbohydrate 177.8g	0%
Dietary Fiber 20.2g	0%
Total Sugars 17.2g
Protein 29.4g	0%

Vitamin D 0IU	0%
Calcium 188.8mg	0%
Iron 15.2mg	0%
Potassium 4385.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 7.3%

Carbs: 44.4%