Vegan Cheesy Cauliflower Potatoes

cheesy cauliflower potatoes? YES! you know i love me a goooood cheese sauce and this one is no exception. for those who don’t want a cashew sauce base, cauliflower is a great alternative. cauliflower is pretty plain but if you pair it with the right ingredients, no flavor is lost!

the sauce is easy to make in a food processor and there’s even a delicious pecan parm for the top! you won’t even miss dairy because this is so rich yet incredibly healthy at the same time.

that golden brown pecan parm crust is just glorious! tons of requests lately for vegan thanksgiving side dishes, so i had to make sure i delivered the vegan side dish goods. Vegan Cheesy Cauliflower Potatoes will not disappoint AND it’s and easy dish to make, which is the best right?

if it’s your first vegan thanksgiving, you might be feeling a little bit nervous about bringing your own dish or two! don’t worry at all because vegan food is so dang good and if you bring something like this, it’s a total crowd pleaser.

alright yay that i posted this! the holiday is getting closer and closer, so i want to share as many dishes as possible. have a great rest of the day!

Vegan Cheesy Cauliflower Potatoes

Recipe by MaryCourse: Sides

Servings

6

servings

Cooking time

47

minutes

Ingredients

• 5 medium- large russet potatoes thinly sliced

• 12 oz riced cauliflower completely thawed (used Trader Joe’s)

• 1 cup vegetable stock
  1 tbsp avocado oil

• 3 tbsp nutritional yeast

• 1 tsp onion powder

• 1 tsp minced garlic

• 1/2 tsp sea salt
  
  

• pecan parm

• 1 cup pecans

• 3 tbsp nutritional yeast
  

• 1 tsp minced garlic

• 1/4 tsp sea salt

• 1 cup vegetable broth

Directions

• slice the potatoes and place in a large bowl.
• in a food processor, add the rest of the ingredients for the cheesy cauliflower sauce.
• blend until a thick consistency, mix with the potatoes and place in a 9 x13 baking casserole dish.
• pulse the pecan parm ingredients in a food processor and add on top of the potatoes. then, pour one cup of vegetable broth all over the casserole.
• bake at 375 degrees covered with foil for 15 minutes. then remove the foil and bake another 32 minutes.
• enjoy!