Vegan Potatoes Delmonico Recipe

Introduction

Vegan Potatoes Delmonico is a delightful and hearty dish that combines creamy, cheesy flavors with the comforting texture of potatoes. Traditionally a rich side dish, this vegan version uses plant-based ingredients to create a creamy sauce that enhances the natural flavors of the potatoes. Perfect for a family gathering or a cozy dinner, this dish is sure to impress!

Ingredients

For the Potatoes:

  • 4 large russet potatoes (about 2 pounds), peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Vegan Cheese Sauce:

  • 1 cup raw cashews (soaked for at least 4 hours or overnight)
  • 1 cup vegetable broth
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste

For Topping (Optional):

  • Fresh parsley, chopped
  • Vegan Parmesan cheese (store-bought or homemade)

Instructions

Step 1: Prepare the Potatoes

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Sauté Onions and Garlic: In a skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
  3. Layer the Potatoes: In a greased 9×13-inch baking dish, layer half of the sliced potatoes, followed by the sautéed onions and garlic. Season with salt and pepper. Top with the remaining potato slices.

Step 2: Make the Vegan Cheese Sauce

  1. Blend the Sauce: In a high-speed blender, combine the soaked cashews, vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until completely smooth and creamy. If the sauce is too thick, add a little more vegetable broth to reach your desired consistency.

Step 3: Assemble the Dish

  1. Pour the Sauce: Pour the vegan cheese sauce evenly over the layered potatoes, ensuring they are well covered.

Step 4: Bake

  1. Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
  2. Uncover and Continue Baking: After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is lightly golden.

Step 5: Serve

  1. Garnish and Enjoy: Remove from the oven and let cool slightly. Garnish with fresh parsley and sprinkle with vegan Parmesan if desired. Serve warm and enjoy!

Nutritional Information (per serving, based on 8 servings)

  • Calories: 250
  • Total Fat: 10g
  • Saturated Fat: 1g
  • Sodium: 200mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 6g

Tips for Success

  • Cashew Substitutes: If you prefer not to use cashews, you can try silken tofu or store-bought vegan cheese for the sauce.
  • Flavor Variations: Add herbs like thyme or rosemary for additional flavor in the cheese sauce.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for best results.

Conclusion

Vegan Potatoes Delmonico is a rich and creamy dish that showcases the versatility of plant-based cooking. With its hearty flavors and comforting texture, this vegan twist on a classic is perfect for any occasion. Enjoy making and sharing this delightful dish with friends and family!