This recipe is my vegan version for cheesy potatoes casserole. It doesn’t use any commercial substitute for cheese, so it’s quite affordable. Plus, it doesn’t need to be baked and it's gluten-free.


*To give the dish that cheesy flavour, it’s absolutely necessary to use nutritional yeast. However, although not necessary, you can add some vegan cheese on top a few minutes before turning off the heat.


*This recipe makes simple cheesy potatoes a sophisticated dish that matches special occasion dishes as a side. The only thing you have to take into an account is that it takes about one hour to cook. So it takes time.


INGREDIENTS: (for 4 people)

-          8 potatoes (medium size)

-          1 onion (medium size)

-          2 cloves of garlic

-          3 cups (675 ml) soy milk –without added flavourings or sweeteners-

-          1 cup (225 ml) vegetable broth

-          3 tbsp extra virgin olive oil

-          2 tbsp cornflour (cornstarch)

-          3 tbsp nutritional yeast

-          2 tsp coarse sea salt (adjust to your liking)

-          Ground black pepper (amount depending on your liking)



1.      Peel the onion and cut it in fine julienne (thin strips). Peel and mince the garlic.

2.      Peel the potatoes and slice them (no more than half a centimetre thick).

3.      Pour the olive oil in a wide-based pot and sauté the onion and garlic over medium heat. Don’t let them get brown. Add the cornflour and sauté for a few more minutes. Start pouring the milk little by little stirring constantly, so you avoid lumps from forming. You can use a French or balloon whisk for that purpose. Add the broth too.

4.      Dust the salt, pepper and nutritional yeast. Mix well.

5.      Place the potatoes in the pot, covering them with the sauce. Put a lid on it. Cook over medium-low heat for 50 – 60 min, stirring regularly to avoid sticking.

6.      Serve hot.



Note 1: If you want to add any vegan cheese to the dish, dust it on top during the last minutes, so it melts.

Note 2: It’s important that you stir the potatoes regularly, as they stick very easily. However, be careful not to break them or you’ll end up with a purée.

Note 3: I suggest that you let the dish set for at least 10 minutes before serving.

Note 4: This recipe serves for 4 people as long as it’s eaten as a side.


I hope you like this vegan version of a cheesy potatoes casserole. I really do!


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Thank you for joining me and… see you in the next recipe!!!

Por amor a los gofres