Creamy Vegan Coconut Potatoes Food

CREAMY VEGAN COCONUT POTATOES

Creamy Vegan Coconut Potatoes image

These are like cheater scalloped potatoes. The creamiest dreamiest baked potato dish, but unlike scalloped potatoes, they are SO easy to make. No peeling, slicing, or cooking the sauce separately. Less than 10 ingredients added right to a casserole dish and then baked!

Provided by Sam Turnbull • It Doesn't Taste Like Chicken

Time 1h10m

Number Of Ingredients 8

Ingredients

400ml can full-fat coconut milk ( (1 3/4 cups))
1/4 cup all-purpose flour ((gluten-free all-purpose flour if preferred))
4 cloves garlic, (minced)
1 tablespoon fresh thyme leaves
3/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon nutmeg
1.5 lbs yellow baby potatoes ((about 5 cups))

Steps:

Preheat your oven to 400F (220C).
In a 1.5qt casserole dish (or larger), whisk together the coconut milk, flour, garlic, thyme, salt, pepper, and nutmeg. Add the potatoes and give it a stir to coat. Cover with foil and bake for 50 to 65 minutes until the potatoes are fork tender. Serve hot.

Nutrition Facts : Calories 111 kcal, Carbohydrate 24 g, Protein 3 g, Sodium 298 mg, Fiber 2 g, ServingSize 1 serving (recipe makes 6 servings)

CREAMY VEGAN POTATO SOUP

Creamy Vegan Potato Soup image

I can't take credit for this recipe. I've done a few minor modifications, but it's a seriously simple and delicious concoction by Lyndsay at Vegan Yumminess.

Provided by Sunrabbit

Categories Potato

Time 23m

Yield 104 ounces, 10 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, finely chopped
8 -10 fresh garlic cloves
1 tablespoon coconut oil
6 cups cubed russet potatoes (2 large baking potatoes)
7 1/2 cups warm water
1 1/2 cups organic corn kernels (yellow or white, frozen or fresh)
1 1/2 cups warm water
1 cup raw cashews
4 teaspoons sea salt, to taste
3 cubes vegan bouillon (I use Edward and Sons)
1/4 cup nutritional yeast

Steps:

In a large pot, saute your onion and garlic in the coconut oil for a few minutes, just until onions are softened.
Add potatoes to the pot along with the 7 1/2 cups water. Allow to simmer for 10-12 minutes, or until potatoes are fork tender. Once potatoes are tender, or close enough, add corn kernels and (if using frozen) cook for another few minutes until thawed.
Heat 1 1/2 cups water with vegan bouillon cubes for 1-2 minutes in the microwave (or in a small saucepan on the stove top if you prefer).
In a high speed blender, process 3-4 cups of the soup (make sure to get plenty of potatoes, corn, and onion), water/bouillon mixture, cashews, and nutritional yeast until smooth (if you have a Blendtec, use the Soup button). Pour blended mixture back into the pot and stir until well incorporated.
Serve hot with crusty garlic bread!

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