Vegan Creamy Herb Potatoes

Elevate your plant-based side dish game with these indulgent Vegan Creamy Herb Potatoes! Featuring tender, oven-roasted baby potatoes bathed in a velvety garlic-infused almond milk sauce, this recipe is a feast for both the eyes and the palate. Nutritional yeast adds a delightful umami flavor while fresh parsley, dill, and chives bring an irresistible herbal brightness to every bite. The addition of vegan butter and a splash of zesty lemon juice creates a creamy and tangy finish that pairs beautifully with your favorite mains. Perfect for weeknight dinners or elegant gatherings, this easy-to-make dish is dairy-free, gluten-free, and packed with comfort and flavor. All you need is 45 minutes to make this wholesome and satisfying recipe that will have everyone asking for seconds!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pounds baby potatoes
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 cup unsweetened almond milk
• 3 tablespoons vegan butter
• 2 tablespoons nutritional yeast
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wash and halve the baby potatoes, leaving the skin on for texture and flavor.

Step 3

In a large oven-safe skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 4

Add the halved potatoes to the skillet, stirring to coat them in the garlic oil. Cook for about 5-7 minutes, stirring occasionally, until the potatoes start to brown slightly.

Step 5

Pour in the almond milk and add the vegan butter to the skillet. Stir gently to mix everything together.

Step 6

Sprinkle in the nutritional yeast, stirring well to ensure it dissolves into the milk, creating a creamy sauce.

Step 7

Sprinkle the chopped parsley, dill, and chives over the top, reserving a small amount of each for garnish.

Step 8

Add the lemon juice, salt, and black pepper, stirring gently to combine.

Step 9

Transfer the skillet to the preheated oven and roast the potatoes for about 20-25 minutes, until they are tender and the sauce has thickened slightly.

Step 10

Remove the skillet from the oven and let it cool for a few minutes. Garnish with the reserved fresh herbs before serving.

Nutrition Facts

Serving size	(1275.4g)

Amount per serving	% Daily Value*
Calories	1335.8

Total Fat 64.2g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 2844.5mg	0%
Total Carbohydrate 170.1g	0%
Dietary Fiber 15.5g	0%
Total Sugars 6.6g
Protein 27.1g	0%

Vitamin D 87.8IU	0%
Calcium 591.6mg	0%
Iron 9.7mg	0%
Potassium 4248.6mg	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: 42.3%

Protein: 7.9%

Carbs: 49.8%