Are you looking for a delicious way to enjoy potatoes without dairy? Look no further! Potatoes are a staple ingredient in many cuisines around the world, and they can be just as creamy and indulgent when made with non-dairy alternatives. In this article, we’ll explore 20 mouthwatering dairy-free potato recipes that you’ll love.
From classic comfort foods like mashed potatoes and scalloped potatoes to more adventurous dishes like sweet potato curry and potato pancakes, there’s something for everyone on this list. And the best part? Each recipe is carefully crafted to be free from dairy products, making them perfect for those with dietary restrictions or preferences. So go ahead, get creative in the kitchen, and indulge in these creamy, dreamy dairy-free potato recipes!
Garlic Herb Roasted Potatoes
Elevate your potato game with this simple yet flavorful recipe that combines the richness of garlic and herbs. Perfect for a quick side dish or as a base for many meals.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch cubes
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine potatoes, garlic, olive oil, thyme, and rosemary.
3. Toss until the potatoes are evenly coated with the mixture.
4. Season with salt and pepper to taste.
5. Line a baking sheet with parchment paper and arrange the potato cubes in a single layer.
6. Roast for 20-25 minutes or until potatoes are golden brown and tender, flipping halfway through.
Cooking Time: 20-25 minutes
Vegan Scalloped Potatoes
This recipe is a plant-based twist on the classic scalloped potatoes, featuring a rich and creamy sauce made with vegan cream and a blend of aromatic spices. Perfect for special occasions or cozy weeknight meals.
Ingredients:
– 3-4 large potatoes, thinly sliced
– 1/2 cup vegan cream (such as soy or almond-based)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine potatoes, vegan cream, olive oil, onion, garlic, thyme, salt, and pepper.
3. Bring the mixture to a simmer over medium heat, then reduce heat to low and cook for 10-12 minutes or until the potatoes are slightly tender.
4. Transfer the mixture to a 9×13-inch baking dish and top with additional vegan cream (if desired).
5. Bake for an additional 25-30 minutes, or until the potatoes are golden brown and the sauce is bubbly.
6. Garnish with chopped parsley, if desired.
Cooking Time: 40-45 minutes
Dairy-Free Mashed Potatoes with Coconut Milk
Enjoy a rich and creamy twist on traditional mashed potatoes with this dairy-free recipe using coconut milk.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons unsalted vegan butter or oil
– Salt and pepper to taste
Instructions:
1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the coconut milk, vegan butter or oil, salt, and pepper.
3. Mash the potatoes with a potato masher or a fork until they’re smooth and creamy, adding more coconut milk if needed to achieve your desired consistency.
Cooking Time: 20-25 minutes
Spicy Smashed Potatoes with Avocado
Elevate your potato game with this creamy and spicy recipe, perfect for a quick weeknight dinner or a flavorful side dish.
Ingredients:
– 3-4 large potatoes
– 1/2 avocado, diced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeño peppers, chopped (for added heat)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wash and dry the potatoes, then slice them into 1-inch thick rounds.
3. In a large bowl, combine the potato slices, olive oil, smoked paprika, cumin, salt, and pepper. Toss until the potatoes are evenly coated.
4. Line a baking sheet with parchment paper and arrange the potato slices in a single layer.
5. Roast the potatoes for 20-25 minutes or until they’re tender and lightly caramelized.
6. Once the potatoes are done, let them cool slightly before smashing them into rough chunks.
7. Stir in the diced avocado to combine with the smashed potatoes.
8. Taste and adjust seasoning as needed.
9. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Rosemary Garlic Smashed Potatoes
Elevate your side dish game with this flavorful and aromatic recipe that combines the earthy goodness of rosemary and pungency of garlic with creamy smashed potatoes.
Ingredients:
– 3-4 large potatoes
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– 1/4 cup chopped fresh rosemary leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wash and dry the potatoes. Poke some holes in each potato with a fork.
3. Rub the potatoes with olive oil and sprinkle with salt, pepper, garlic, and rosemary.
4. Bake for 45-50 minutes, or until the potatoes are tender when pierced with a fork.
5. Remove from oven and let cool slightly.
6. Smash the potatoes gently with a fork or potato masher to desired consistency.
7. Serve hot and enjoy!
Cooking Time: 45-50 minutes
Crispy Air Fryer Potatoes
Transform regular potatoes into crispy, golden-brown perfection with this simple air fryer recipe! With minimal oil and effort, you’ll enjoy a delicious side dish that’s perfect for any meal.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1/2-inch wedges
– 1 tablespoon olive oil
– Salt, to taste
– Optional: garlic powder, paprika, or your favorite seasonings
Instructions:
1. Preheat the air fryer to 400°F (200°C).
2. In a large bowl, toss potato wedges with olive oil, salt, and any desired seasonings until evenly coated.
3. Load the potatoes into the air fryer basket in a single layer. You may need to cook them in batches depending on the size of your air fryer.
4. Cook for 10-12 minutes, shaking the basket halfway through. Potatoes are done when crispy and golden brown.
Cooking Time: 10-12 minutes
Vegan Potato Leek Soup
Vegan Potato Leek Soup Recipe
Warm up with this comforting and creamy vegan potato leek soup that’s perfect for a cozy evening or a chilly day.
Ingredients:
– 2 large potatoes, peeled and diced
– 2 medium leeks, cleaned and chopped (white and light green parts only)
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the chopped leeks and cook for an additional 5-7 minutes, or until they’re tender.
4. Add the diced potatoes, vegetable broth, non-dairy milk, thyme, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
6. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
Cooking Time: 25-30 minutes
Serve warm and enjoy!
Dairy-Free Potato Gratin
This dairy-free potato gratin is a delicious twist on the classic recipe, using a non-dairy milk alternative and vegan cheese substitute to create a rich and creamy dish. Perfect for a comforting side dish or main course.
Ingredients:
– 3-4 large potatoes, thinly sliced
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup vegan cheese substitute (shredded or grated)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced potatoes and non-dairy milk. Let it sit for 10 minutes to allow the potatoes to absorb the liquid.
3. In a greased 9×13-inch baking dish, arrange half of the potato slices in an even layer.
4. Sprinkle with vegan cheese substitute and season with salt and pepper.
5. Repeat the layers, finishing with a layer of potatoes on top.
6. Drizzle with olive oil and garnish with thyme leaves (if using).
7. Bake for 45-50 minutes or until the potatoes are tender and golden brown.
Cooking Time: 45-50 minutes
Loaded Vegan Baked Potatoes
Transform your humble baked potato into a satisfying, plant-based masterpiece! This recipe combines fluffy spuds with an array of tasty toppings to create a comforting, filling meal.
Ingredients:
– 2-3 large baking potatoes
– 1/4 cup vegan sour cream (such as soy or cashew-based)
– 1/4 cup diced bell peppers
– 1/4 cup diced black beans, cooked and mashed
– 1/4 cup shredded vegan cheddar cheese (such as Daiya or Follow Your Heart)
– Chopped fresh cilantro for garnish
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean, poke some holes in them with a fork, and bake for 45-60 minutes, or until tender.
3. While the potatoes are baking, prepare the toppings by mixing together the sour cream, bell peppers, black beans, and shredded cheese.
4. When the potatoes are done, slice them open lengthwise and top each one with the loaded topping mixture.
5. Sprinkle with cilantro and season with salt and pepper to taste.
Cooking Time: 45-60 minutes (plus prep time)
Sweet Potato and Chickpea Curry
This flavorful curry is a perfect blend of sweet and savory, with the natural sweetness of sweet potatoes and the creaminess of chickpeas. A great option for a weeknight dinner or a weekend brunch.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the sweet potatoes in the oven for 30-40 minutes, or until tender.
3. In a large pot, sauté the onions and garlic until softened.
4. Add the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
5. Stir in the chickpeas and roasted sweet potatoes. Pour in the coconut milk and season with salt and pepper to taste.
6. Simmer for 15-20 minutes or until the flavors have melded together.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 45-60 minutes
Dairy-Free Potato Salad with Mustard Dressing
This classic potato salad gets a creamy makeover by swapping traditional mayonnaise for a tangy mustard dressing, making it perfect for those with dairy intolerance or preferences.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup vegan mayonnaise (such as Vegenaise)
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
Instructions:
1. Boil the potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
2. In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper to make the dressing.
3. Add the cooled potatoes, parsley, and dill to the bowl. Toss gently until everything is well coated with the dressing.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (boiling potatoes)
Vegan Potato Pancakes
Start your day with a crispy and savory treat – these vegan potato pancakes are made with simple ingredients and no eggs or dairy products needed!
Ingredients:
– 2 large potatoes, peeled and grated
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable oil
– 2 tablespoons lemon juice
– 1 tablespoon chopped fresh parsley
Instructions:
1. In a large bowl, combine grated potatoes, flour, salt, and pepper.
2. Mix well to combine.
3. Heat the oil in a non-stick skillet over medium heat.
4. Using a spoon, drop small amounts of potato mixture into the skillet (about 1/4 cup each).
5. Flatten slightly with a spatula and cook for 3-4 minutes on each side, or until golden brown.
6. Serve warm with lemon juice and parsley.
Cooking Time: 12-15 minutes
Roasted Garlic and Olive Oil Mashed Potatoes
Elevate your mashed potatoes with the rich flavors of roasted garlic and olive oil. This simple recipe adds a depth of flavor to a classic comfort food.
Ingredients:
– 3-4 large potatoes, peeled and cut into 1-inch chunks
– 2 heads of garlic, separated into individual cloves
– 1/4 cup olive oil
– Salt and pepper, to taste
– Optional: grated cheddar cheese or chopped fresh herbs for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potato chunks with salt and roast in the oven for 20-25 minutes, or until tender.
3. Meanwhile, wrap garlic cloves in foil and roast alongside potatoes for 15-20 minutes, or until soft and caramelized.
4. Remove potatoes and garlic from the oven. Let cool slightly.
5. Mash potatoes with roasted garlic, olive oil, salt, and pepper to desired consistency.
6. Taste and adjust seasoning as needed.
Cooking Time: 40-50 minutes
Smoky Paprika Roasted Potatoes
Smoky Paprika Roasted Potatoes: A flavorful twist on classic roasted potatoes, this recipe adds a smoky depth from paprika and garlic, perfect for accompanying your favorite main dishes.
Dairy-Free Potato Chowder
Warm up with this comforting, dairy-free potato chowder that’s perfect for a chilly evening. This recipe is quick to make and packed with flavorful potatoes, onions, and spices.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegan butter or margarine (such as Earth Balance)
– 2 cups vegetable broth (make sure it’s dairy-free)
– 1/2 cup non-dairy milk (such as soy, almond, or coconut milk)
Instructions:
1. In a large pot, sauté the onion and garlic in vegan butter until softened.
2. Add the diced potatoes, thyme, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and non-dairy milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Herbed Potato Wedges with Vegan Aioli
Elevate your snack game with these flavorful and addictive herbed potato wedges, paired with a creamy vegan aioli. Perfect for movie nights or spontaneous gatherings.
Ingredients:
– 2-3 large potatoes
– 1/4 cup olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp garlic powder
– Salt and pepper to taste
– Vegan aioli ingredients (see below)
– Optional: paprika for garnish
Vegan Aioli Ingredients:
– 1/2 cup vegan mayonnaise
– 1 tbsp lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut potatoes into wedges, leaving skin on.
3. In a bowl, mix together olive oil, rosemary, garlic powder, salt, and pepper.
4. Toss potato wedges with the herb mixture until evenly coated.
5. Line baking sheet with parchment paper and arrange potato wedges in a single layer.
6. Bake for 20-25 minutes or until golden brown.
7. While potatoes are baking, mix together vegan aioli ingredients in a bowl.
8. Serve warm potato wedges with store-bought or homemade vegan aioli.
Cooking Time: 20-25 minutes
Vegan Potato and Kale Stew
A hearty and comforting plant-based stew that’s perfect for a chilly evening or a weeknight dinner. This recipe is easy to make and packed with nutrients from the potatoes, kale, and aromatic spices.
Ingredients:
– 2-3 medium-sized potatoes, peeled and diced
– 1 bunch of kale, stems removed and chopped
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) of diced tomatoes
– 4 cups of vegetable broth
– 1 teaspoon of smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a large pot over medium heat and sauté the onion and garlic until softened.
2. Add the red bell pepper and cook for an additional minute.
3. Add the diced potatoes, vegetable broth, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.
4. Stir in the chopped kale and cook until wilted, about 5 minutes.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Lemon Herb Roasted Baby Potatoes
Brighten up your meal with these flavorful and aromatic roasted baby potatoes infused with the zesty taste of lemon and the freshness of herbs. Perfect as a side dish or added to salads, sandwiches, and main courses.
Ingredients:
– 1 pound baby potatoes
– 2 tablespoons olive oil
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the baby potatoes in half or quarter, depending on their size.
3. In a bowl, whisk together olive oil, lemon juice, garlic, and rosemary.
4. Add the potatoes to the bowl and toss to coat evenly with the lemon herb mixture.
5. Season with salt and pepper to taste.
6. Spread the potatoes out in a single layer on a baking sheet lined with parchment paper.
7. Roast for 20-25 minutes or until tender and golden brown, flipping halfway through.
Cooking Time: 20-25 minutes
Dairy-Free Hasselback Potatoes
Elevate your potato game with this simple and satisfying recipe, perfect for a weeknight dinner or special occasion. By swapping traditional butter and milk for dairy-free alternatives, you’ll enjoy the same creamy, caramelized flavor without compromising on taste.
Ingredients:
– 4-6 large potatoes
– 1/4 cup dairy-free spread (such as Earth Balance)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Scrub the potatoes clean and pat dry with a paper towel.
3. Using a sharp knife, make shallow cuts along the length of each potato, being careful not to cut all the way through.
4. In a small bowl, mix together dairy-free spread, olive oil, lemon juice, salt, and pepper.
5. Place the potatoes on a baking sheet lined with parchment paper and brush the mixture evenly over the potatoes.
6. Roast in the preheated oven for 45-50 minutes, or until the potatoes are tender and caramelized.
Cooking Time: 45-50 minutes
Vegan Potato and Lentil Curry
A flavorful and nutritious vegan curry that combines the creamy texture of potatoes with the nutty taste of lentils, all wrapped up in a rich and aromatic spice blend.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup brown or green lentils, rinsed and drained
– 2-3 medium-sized potatoes, peeled and cubed
– 1 can (14 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt and pepper to taste
– 2 tbsp olive oil
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the lentils, potatoes, diced tomatoes, cumin, curry powder, salt, and pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the lentils are tender.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Summary
Discover 20 creamy dairy-free potato recipes that are sure to delight! From roasted potatoes with garlic and herbs to mashed potatoes with coconut milk, there’s something for everyone. Enjoy spicy smashed potatoes with avocado, rosemary garlic smashed potatoes, and crispy air fryer potatoes. Or try your hand at vegan potato leek soup, dairy-free potato gratin, or sweet potato and chickpea curry. Whether you’re a fan of stews, salads, or baked potatoes, these recipes are all free from dairy and packed with flavor. Start cooking today!