Vegan Creamy Sour Cream Potatoes

Indulge in the creamy, plant-based decadence of Vegan Creamy Sour Cream Potatoes—a comforting side dish that’s as satisfying as it is wholesome. Featuring tender Yukon Gold potatoes smothered in a rich, tangy vegan sour cream made from cashews, unsweetened soy milk, and a medley of flavorful seasonings like garlic powder, nutritional yeast, and dried dill, this recipe is perfect for those seeking a dairy-free twist on a classic favorite. Its simple preparation, requiring just 20 minutes of prep time, paired with the fresh pop of chopped chives as a garnish, makes it ideal for weeknight dinners or holiday spreads. Serve warm for a cozy, soul-satisfying dish that’s naturally vegan, dairy-free, and irresistibly creamy for everyone to enjoy.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 medium Yukon Gold potatoes
• 2 tablespoons olive oil
• 1 cup unsweetened soy milk
• 1 cup raw cashews
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh chives, chopped

Directions

Step 1

Peel and cut the potatoes into 1-inch cubes.

Step 2

Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt, and bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to a simmer and cook the potatoes for about 15 minutes, or until they are fork-tender.

Step 4

While the potatoes are cooking, prepare the vegan sour cream by rinsing the cashews under cold water and draining them.

Step 5

In a high-speed blender, combine the drained cashews, unsweetened soy milk, lemon juice, apple cider vinegar, nutritional yeast, garlic powder, onion powder, dried dill, salt, and black pepper. Blend until smooth and creamy.

Step 6

Once the potatoes are cooked, drain them and return them to the pot.

Step 7

Add the olive oil to the potatoes and gently toss to coat.

Step 8

Pour the vegan sour cream over the potatoes and mix carefully to ensure all the pieces are evenly coated.

Step 9

Cook the potatoes over low heat for about 5 minutes, stirring occasionally, until they are heated through and the sauce thickens slightly.

Step 10

Remove from heat and garnish with the chopped fresh chives before serving.

Step 11

Serve warm as a delicious side dish or enjoy as a comforting vegan meal.

Nutrition Facts

Serving size	(1492.0g)

Amount per serving	% Daily Value*
Calories	1693.1

Total Fat 82.0g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2539.3mg	0%
Total Carbohydrate 208.2g	0%
Dietary Fiber 22.8g	0%
Total Sugars 15.9g
Protein 52.9g	0%

Vitamin D 119.5IU	0%
Calcium 494.5mg	0%
Iron 17.1mg	0%
Potassium 5096.3mg	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: 41.4%

Protein: 11.9%

Carbs: 46.7%