Cheesy Potatoes

Cheesy Potatoes

This recipe was inspired by our Wellness Director Nicole’s favorite holiday dish growing up… cheesy potatoes!  She created this delicious dairy-free version of the classic dish, try it out for your next party or holiday!


– 5 white potatoes

– 1 large yellow onion, chopped

– 1 ½ cup vegetable broth (low-sodium)

– 1 package of organic tempeh

– 1 tbsp. liquid aminos

– 1 lemon (juiced)

– ½ cup cashews, soaked 6-8 hours or overnight

– 2 tablespoons nutritional yeast


– Pre-Heat oven to 350F.

– Heat a large pot of water, and boil 5 potatoes (set timer for 20 minutes)

– Heat a saucepan on medium low in ½ cup vegetable broth, and add onions.  Cook for about 15 minutes.

– Cut the tempeh into lengthwise slices, add to a separate saucepan. Heat saucepan on medium low with ½ cup vegetable broth, and 1 tsp. liquid aminos, cook on medium low for about 5 minutes.

– Once potatoes are cooked through, chop into approx. 1 inch cubes & add to a casserole pan.

For cheese sauce: Blend cashews, lemon juice, ½ cup vegetable broth, 1 tablespoon dijon mustard, and nutritional yeast in a food processor (add more broth if needed to thin, or more cashews to thicken).

– After onions have been cooking for about 15 minutes add on top of the potatoes, then add in tempeh. Pour the cheese sauce on top.

– Bake on 350F for 15 minutes.  Check potatoes with a fork to make sure they are cooked through.

*You could also add sauteed kale to this.

– Enjoy!

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