18 Creamy Dairy Free Potato Recipes Delicious

Are you on the hunt for comforting, creamy dishes that skip the dairy but keep all the flavor? Look no further! Our roundup of 18 Creamy Dairy-Free Potato Recipes is here to delight your taste buds with everything from hearty soups to decadent casseroles. Perfect for anyone seeking delicious, plant-based comfort food, these recipes promise to be a hit at any table. Let’s dive in!

Dairy Free Scalloped Potatoes

Perfectly layered and luxuriously creamy, these dairy-free scalloped potatoes are a testament to the fact that indulgence doesn’t require dairy. With a golden, crisp top and tender, flavorful layers beneath, this dish is a comforting classic reimagined for everyone to enjoy.

Ingredients

• Potatoes – 2 lbs, thinly sliced
• Coconut milk – 1 ½ cups
• Nutritional yeast – ¼ cup
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a medium saucepan, combine coconut milk, nutritional yeast, minced garlic, salt, and black pepper. Heat over medium heat until the mixture is warm and well combined, about 3 minutes, stirring occasionally.
3. Layer half of the thinly sliced potatoes in the prepared baking dish, overlapping slightly. Pour half of the coconut milk mixture over the potatoes.
4. Repeat with the remaining potatoes and coconut milk mixture, ensuring the top layer is evenly covered.
5. Cover the dish with aluminum foil and bake for 45 minutes. Tip: For extra crispiness, remove the foil during the last 10 minutes of baking.
6. Let the scalloped potatoes rest for 5 minutes before serving to allow the layers to set. Tip: A sharp knife or mandoline slicer ensures even potato slices for uniform cooking.
7. For a golden finish, broil the top for an additional 2-3 minutes, watching closely to prevent burning. Tip: Letting the dish sit after baking makes it easier to cut into neat portions.

With a velvety texture and a rich, umami depth from the nutritional yeast, these scalloped potatoes are a delightful twist on the traditional. Serve them as a standout side at your next dinner party or enjoy them as a hearty main with a crisp green salad for contrast.

Vegan Potato Leek Soup

Perfectly blending simplicity with sophistication, this Vegan Potato Leek Soup is a testament to how humble ingredients can transform into a dish of pure comfort and elegance. Its creamy texture and delicate flavors make it an ideal choice for any season, offering a warm embrace on chilly evenings or a light, refreshing option during warmer days.

Ingredients

• Potatoes – 2 cups, diced
• Leeks – 1 cup, sliced
• Vegetable broth – 4 cups
• Coconut milk – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add sliced leeks to the pot, sautéing until they become translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Tip: For an extra layer of flavor, consider adding a pinch of thyme or rosemary with the leeks.
4. Stir in diced potatoes, coating them with the oil and leeks, then pour in vegetable broth.
5. Bring the mixture to a boil, then reduce heat to low, covering the pot to simmer until potatoes are tender, about 20 minutes.
6. Tip: To check if the potatoes are done, pierce a piece with a fork; it should slide off easily.
7. Remove the pot from heat and blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches.
8. Stir in coconut milk, salt, and black pepper, then return the pot to low heat for 5 minutes to warm through.
9. Tip: For a thicker soup, allow it to simmer uncovered for a few extra minutes before serving.

With its velvety texture and harmonious blend of flavors, this soup stands as a comforting yet refined dish. Serve it garnished with a drizzle of coconut milk and a sprinkle of freshly ground black pepper for an extra touch of elegance, or alongside a crusty bread for a satisfying meal.

Dairy Free Mashed Potatoes with Garlic

Unveiling a dish that combines simplicity with sophistication, our Dairy Free Mashed Potatoes with Garlic offer a creamy, flavorful twist on the classic comfort food. Perfect for those seeking a lactose-free option without sacrificing depth or richness, this recipe promises to delight the palate with its aromatic garlic infusion and velvety texture.

Ingredients

• Potatoes – 2 lbs
• Garlic – 4 cloves
• Olive oil – ¼ cup
• Salt – 1 tsp
• Water – as needed

Instructions

1. Peel and quarter the potatoes, ensuring they are of uniform size for even cooking.
2. Mince the garlic cloves finely to release their full flavor.
3. In a large pot, cover the potatoes with water and add ½ tsp of salt. Bring to a boil over high heat.
4. Reduce heat to medium and simmer the potatoes for 15-20 minutes, or until they are fork-tender.
5. While the potatoes cook, heat olive oil in a small pan over low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned, to preserve its delicate flavor.
6. Drain the potatoes thoroughly and return them to the pot. Mash them until smooth, using a potato masher or fork.
7. Gradually incorporate the garlic-infused olive oil into the mashed potatoes, stirring continuously to achieve a creamy consistency.
8. Season with the remaining ½ tsp of salt, adjusting as necessary to suit your taste.

Lusciously smooth with a punch of garlic, these mashed potatoes are a testament to how dairy-free can still mean decadent. Serve them alongside a roasted vegetable medley or as a base for a rich mushroom gravy to elevate your meal to new heights.

Roasted Garlic and Herb Dairy Free Potatoes

Savory and aromatic, these Roasted Garlic and Herb Dairy Free Potatoes are a testament to the beauty of simplicity, transforming humble ingredients into a dish that’s both comforting and sophisticated.

Ingredients

• Potatoes – 2 lbs, cubed
• Olive oil – ¼ cup
• Garlic – 4 cloves, minced
• Fresh rosemary – 1 tbsp, chopped
• Fresh thyme – 1 tbsp, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s perfectly heated for roasting.
2. In a large bowl, toss the cubed potatoes with olive oil, ensuring each piece is lightly coated for even crisping.
3. Add the minced garlic, chopped rosemary, thyme, salt, and black pepper to the bowl, mixing thoroughly to distribute the flavors uniformly.
4. Spread the potatoes in a single layer on a baking sheet, allowing space between pieces for optimal air circulation and crispiness.
5. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the potatoes are golden brown and fork-tender.
6. For an extra crisp finish, broil the potatoes for the last 2-3 minutes, watching closely to prevent burning.

Amazingly versatile, these potatoes boast a crispy exterior with a fluffy interior, infused with the earthy tones of rosemary and thyme. Serve them alongside a vibrant aioli or atop a bed of greens for a delightful contrast.

Dairy Free Potato Salad with Avocado

Elevate your summer gatherings with a creamy, dairy-free potato salad that swaps traditional mayo for lush avocado, offering a healthier twist without sacrificing richness.

Ingredients

• Potatoes – 2 lbs, cubed
• Avocado – 2, ripe
• Lemon juice – 2 tbsp
• Dijon mustard – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Green onions – ¼ cup, sliced

Instructions

1. Place the cubed potatoes in a large pot, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer for 10-12 minutes, until potatoes are fork-tender.
2. While the potatoes cook, mash the avocados in a large bowl until smooth. Stir in lemon juice, Dijon mustard, salt, and black pepper to create the dressing.
3. Drain the potatoes and let them cool for 5 minutes. Tip: Cooling slightly helps the potatoes absorb the dressing better without becoming mushy.
4. Gently fold the warm potatoes into the avocado dressing until evenly coated. Tip: Folding instead of stirring preserves the potatoes’ texture.
5. Add the sliced green onions and mix lightly. Tip: Adding onions last keeps their crunch and color vibrant.
6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Lusciously creamy with a bright tang from the lemon, this potato salad boasts a velvety texture that pairs beautifully with grilled meats or as a standalone dish. For an extra crunch, sprinkle with toasted almonds or serve atop a bed of leafy greens.

Spicy Dairy Free Potato Curry

Nothing warms the soul quite like a bowl of Spicy Dairy Free Potato Curry, a dish that masterfully balances heat with heartiness. Perfect for those seeking a comforting yet vibrant meal, this curry promises a symphony of flavors that are both bold and beautifully harmonized.

Ingredients

• Potatoes – 2 cups, diced
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Onion – 1 medium, chopped
• Vegetable broth – 1 cup
• Cayenne pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chopped onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the curry powder and cayenne pepper, cooking for 1 minute to release the spices’ aromas.
4. Add diced potatoes to the pot, stirring to coat them evenly with the spice mixture.
5. Pour in the vegetable broth and bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.
6. Add coconut milk to the pot, stirring well to combine, and simmer for an additional 10 minutes, or until the potatoes are tender.
7. For a thicker curry, let it simmer uncovered for the last 5 minutes of cooking.
8. Season with salt if desired, though the broth and spices provide ample flavor.

With its creamy texture and a kick of heat, this Spicy Dairy Free Potato Curry is a testament to the power of simple ingredients. Serve it over a bed of fluffy rice or with a side of warm naan for a meal that’s as satisfying as it is flavorful.

Dairy Free Potato and Kale Soup

Elegantly simple yet profoundly satisfying, this Dairy Free Potato and Kale Soup marries the earthy depth of kale with the comforting heartiness of potatoes, all while keeping it delightfully light and accessible for those avoiding dairy.

Ingredients

• Potatoes – 3 cups, diced
• Kale – 2 cups, chopped
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
3. Add diced potatoes to the pot, stirring to coat them in the oil and garlic, and cook for 5 minutes to slightly soften.
4. Pour in vegetable broth, bringing the mixture to a boil, then reduce heat to a simmer for 15 minutes, or until potatoes are tender.
5. Stir in chopped kale, salt, and black pepper, cooking for an additional 5 minutes until kale is wilted but still vibrant green.
6. For a smoother texture, blend half of the soup with an immersion blender, leaving some chunks for variety.
7. Adjust seasoning if necessary, then remove from heat and let stand for 2 minutes before serving.

Notably creamy without a drop of dairy, this soup boasts a velvety texture with pops of tender potato and kale. Serve it with a drizzle of olive oil and a sprinkle of freshly ground black pepper for an extra touch of elegance.

Baked Dairy Free Potato Wedges

Venturing into the realm of comfort food with a dairy-free twist, these baked potato wedges offer a crispy exterior and a fluffy interior, perfectly seasoned and golden. Ideal for those seeking a healthier alternative without sacrificing flavor, they’re a testament to simplicity meeting sophistication.

Ingredients

• Potatoes – 4 large
• Olive oil – 3 tbsp
• Salt – 1 tsp
• Paprika – 1 tsp
• Garlic powder – ½ tsp

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for crispy wedges.
2. Wash and dry the potatoes thoroughly, then cut each into 8 wedges for even cooking.
3. In a large bowl, toss the potato wedges with olive oil, salt, paprika, and garlic powder until evenly coated. Tip: For extra crispiness, let them sit for 5 minutes after tossing.
4. Arrange the wedges in a single layer on a baking sheet lined with parchment paper, ensuring they don’t touch. Tip: This allows heat to circulate evenly around each wedge.
5. Bake for 25 minutes, then flip each wedge carefully to promote even browning.
6. Continue baking for another 20-25 minutes until the wedges are golden and crispy. Tip: For an extra crunch, broil for the last 2 minutes, watching closely to prevent burning.

Just out of the oven, these wedges boast a delightful contrast between their crispy edges and tender centers, with a smoky, garlicky aroma that’s irresistible. Serve them alongside a creamy avocado dip or atop a vibrant salad for a satisfying meal.

Dairy Free Sweet Potato Casserole

Elevating the humble sweet potato to new heights, this dairy-free casserole is a harmonious blend of natural sweetness and rich, comforting textures, perfect for any gathering or a cozy night in.

Ingredients

• Sweet potatoes – 3 lbs
• Coconut oil – ¼ cup
• Maple syrup – ½ cup
• Vanilla extract – 1 tsp
• Salt – ½ tsp
• Pecans – 1 cup, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with coconut oil.
2. Peel the sweet potatoes and cut them into 1-inch cubes for even cooking.
3. Place the sweet potato cubes in a large pot, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 15 minutes. Tip: A fork should easily pierce the cubes when they’re ready.
4. Drain the sweet potatoes and return them to the pot. Add the coconut oil, maple syrup, vanilla extract, and salt. Mash until smooth and well combined. Tip: For extra creaminess, use a hand mixer on low speed.
5. Transfer the mashed sweet potatoes to the prepared baking dish and spread evenly. Sprinkle the chopped pecans on top.
6. Bake in the preheated oven for 25 minutes, or until the edges are slightly bubbly and the pecans are toasted. Tip: For a deeper flavor, broil for the last 2 minutes, watching closely to prevent burning.

Buttery and lush without a drop of dairy, this casserole boasts a velvety texture with a delightful crunch from the pecans. Serve it as a standout side or enjoy it as a decadent, yet wholesome dessert with a dollop of coconut whipped cream.

Dairy Free Potato Pancakes

Just when you thought potato pancakes couldn’t get any better, we’ve reimagined them to be delightfully dairy-free, without sacrificing an ounce of their classic comfort. These golden, crispy-edged delights are perfect for anyone looking to indulge in a timeless favorite, tailored for modern dietary preferences.

Ingredients

• Potatoes – 2 cups, grated
• Onion – ¼ cup, finely chopped
• Flour – ¼ cup
• Egg – 1
• Salt – ½ tsp
• Pepper – ¼ tsp
• Oil – 2 tbsp

Instructions

1. In a large bowl, combine the grated potatoes and chopped onion. Let sit for 5 minutes, then squeeze out excess moisture using a clean kitchen towel.
2. Add the flour, egg, salt, and pepper to the potato mixture. Stir until well combined.
3. Heat oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Drop ¼ cup portions of the potato mixture into the skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes per side, or until golden brown and crispy.
5. Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. Repeat with remaining mixture.

Perfectly crisp on the outside with a tender, flavorful interior, these dairy-free potato pancakes are a versatile dish that shines at any meal. Serve them with a dollop of applesauce or a sprinkle of fresh herbs for an extra touch of elegance.

Dairy Free Hash Browns

Venturing into the realm of dairy-free delights, these hash browns offer a crispy, golden exterior with a tender, flavorful interior, perfect for those seeking a morning indulgence without the dairy. Crafted with simplicity in mind, this recipe promises a satisfying crunch and a wholesome taste that pairs beautifully with your favorite breakfast accompaniments.

Ingredients

• Potatoes – 2 large, peeled
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat a non-stick skillet over medium heat and add 1 tbsp of olive oil, ensuring the pan is evenly coated.
2. Grate the peeled potatoes using the large holes of a box grater, then squeeze out as much moisture as possible with a clean kitchen towel for crispier hash browns.
3. Spread the grated potatoes evenly in the skillet, pressing down lightly to form a compact layer, and cook for 5 minutes without disturbing to allow a golden crust to form.
4. Carefully flip the hash browns in sections using a spatula, add the remaining 1 tbsp of olive oil around the edges, and cook for another 5 minutes until the other side is equally golden and crispy.
5. Season with salt and black pepper evenly over the top, then transfer to a plate lined with paper towels to absorb any excess oil.

When served hot, these dairy-free hash browns boast a delightful contrast between their crispy edges and soft, fluffy centers. For an extra touch of elegance, garnish with thinly sliced green onions or serve alongside a vibrant avocado salsa.

Dairy Free Potato and Lentil Stew

Savory and satisfying, this Dairy Free Potato and Lentil Stew is a hearty embrace of flavors, perfect for those seeking comfort without compromise. Its rich texture and depth of taste make it an ideal choice for any season, offering warmth and nourishment in every spoonful.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Potatoes – 2 cups, diced
• Lentils – 1 cup, rinsed
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t burn.
4. Add diced potatoes and rinsed lentils to the pot, stirring to combine with the onion and garlic.
5. Pour in vegetable broth, then season with salt and black pepper, stirring well.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until potatoes and lentils are tender.
7. For a thicker stew, mash some of the potatoes against the side of the pot with a spoon before serving.

Offering a creamy texture without any dairy, this stew is a testament to the power of simple ingredients. The lentils provide a protein-packed punch, while the potatoes add a comforting heartiness. Serve it with a sprinkle of fresh herbs or a side of crusty bread for a complete meal.

Dairy Free Roasted Potatoes with Rosemary

Amidst the hustle of everyday life, there’s something profoundly comforting about the simplicity of roasted potatoes, especially when they’re infused with the aromatic essence of rosemary and crafted to be dairy-free. This dish is a testament to how minimal ingredients can yield maximum flavor, offering a side that’s both elegant and effortlessly approachable.

Ingredients

• Potatoes – 2 lbs, cut into 1-inch cubes
• Olive oil – 3 tbsp
• Fresh rosemary – 2 tbsp, finely chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
2. In a large bowl, toss the potato cubes with olive oil, ensuring each piece is lightly coated for even crisping.
3. Add the chopped rosemary, salt, and black pepper to the bowl, mixing thoroughly to distribute the flavors uniformly.
4. Spread the potatoes in a single layer on a baking sheet, giving them space to roast rather than steam, which is key for achieving that golden exterior.
5. Roast in the preheated oven for 45 minutes, turning the potatoes halfway through to ensure all sides are evenly browned and crispy.
6. Remove from the oven when the potatoes are golden and fork-tender, letting them rest for a minute to crisp up further.

Delightfully crispy on the outside and tender within, these rosemary-kissed potatoes carry a rustic charm that pairs beautifully with a variety of mains. For an extra touch of elegance, serve them atop a wooden board garnished with fresh rosemary sprigs, inviting your guests to dig in.

Dairy Free Potato and Spinach Bake

Elegantly layered with wholesome ingredients, this Dairy Free Potato and Spinach Bake is a testament to how simple elements can transform into a dish of comfort and sophistication. Perfect for any season, it promises a delightful harmony of textures and flavors that cater to both health-conscious diners and those seeking culinary indulgence.

Ingredients

• Potatoes – 2 lbs, thinly sliced
• Spinach – 4 cups, fresh
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Nutritional yeast – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
2. In a large skillet over medium heat, warm 1 tbsp of olive oil and sauté the minced garlic until fragrant, about 30 seconds, to unlock its aromatic flavors.
3. Add the fresh spinach to the skillet, stirring occasionally until just wilted, approximately 2 minutes, to preserve its vibrant color and nutrients.
4. Layer half of the thinly sliced potatoes in a greased baking dish, seasoning with half of the salt and black pepper for even flavor distribution.
5. Spread the sautéed spinach evenly over the potatoes, then sprinkle with half of the nutritional yeast for a cheesy, umami-rich layer.
6. Repeat the layering with the remaining potatoes, seasoning, and nutritional yeast, then drizzle the top with the remaining olive oil to achieve a golden, crispy finish.
7. Bake uncovered for 45 minutes, or until the potatoes are tender and the top is beautifully browned, indicating it’s perfectly cooked through.

Unveil a bake where the potatoes emerge tender beneath a slightly crisp top, while the spinach adds a moist, flavorful contrast. Serve it as a hearty main or a refined side, perhaps alongside a crisp green salad for a complete meal that delights the senses.

Dairy Free Potato Gnocchi

Savory and satisfying, this dairy-free potato gnocchi offers a delightful twist on the classic Italian staple, perfect for those seeking a lighter, plant-based alternative without compromising on texture or taste.

Ingredients

• Potatoes – 2 lbs
• Flour – 1 1/2 cups
• Salt – 1 tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 400°F. Pierce the potatoes with a fork, then bake for 45-60 minutes until tender. Tip: For even cooking, rotate the potatoes halfway through.
2. Once cooled, peel the potatoes and mash them until smooth. Tip: A ricer or food mill ensures the smoothest texture.
3. On a clean surface, combine the mashed potatoes, flour, and salt. Knead gently to form a dough. Tip: Avoid overworking the dough to keep the gnocchi light.
4. Divide the dough into 4 pieces. Roll each into a 1-inch thick rope, then cut into 1-inch pieces.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes.
6. Drain the gnocchi and toss with olive oil to prevent sticking.

Notably tender with a slight chew, these gnocchi pair beautifully with a vibrant pesto or a simple tomato sauce, offering a versatile base for your favorite seasonal toppings.

Dairy Free Potato and Carrot Soup

Nothing warms the soul quite like a bowl of creamy, dairy-free potato and carrot soup, a harmonious blend of earthy flavors and velvety texture that’s both nourishing and indulgent. Perfect for any season, this soup is a testament to the beauty of simplicity, transforming humble ingredients into a dish that’s anything but ordinary.

Ingredients

• Potatoes – 2 cups, diced
• Carrots – 1 cup, sliced
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chopped onion and minced garlic to the pot, sautéing until translucent, about 5 minutes.
3. Stir in diced potatoes and sliced carrots, cooking for another 5 minutes to slightly soften.
4. Pour in vegetable broth, ensuring all ingredients are submerged, then bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until vegetables are fork-tender.
6. Remove from heat and blend the soup until smooth using an immersion blender, or in batches with a countertop blender.
7. Season with salt and black pepper, stirring well to combine.

Silky and rich, this dairy-free soup boasts a deep, comforting flavor profile with a hint of natural sweetness from the carrots. Serve it garnished with a drizzle of olive oil and a sprinkle of fresh herbs for an elegant touch, or pair with crusty bread for a satisfying meal.

Dairy Free Spiced Potato Wedges

Kickstarting your culinary journey with a dish that’s as comforting as it is bold, these Dairy Free Spiced Potato Wedges promise a delightful crunch and a symphony of flavors. Perfectly seasoned and roasted to golden perfection, they’re a testament to the beauty of simplicity in cooking.

Ingredients

• Potatoes – 4 large
• Olive oil – 3 tbsp
• Paprika – 1 tsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. Wash and dry the potatoes thoroughly, then cut each into 8 even wedges for uniform cooking.
3. In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, and salt until evenly coated. Tip: For extra crispiness, let the wedges sit for 10 minutes after tossing to allow the starch to release.
4. Arrange the wedges in a single layer on a baking sheet, ensuring they’re not touching to promote even roasting.
5. Roast in the preheated oven for 25 minutes, then flip each wedge carefully for an even golden color on both sides. Tip: Use a thin spatula to flip the wedges without breaking them.
6. Continue roasting for another 20-25 minutes until the wedges are crispy and golden brown. Tip: For an extra crunch, broil for the last 2 minutes, watching closely to prevent burning.

Crunchy on the outside yet tender within, these spiced potato wedges boast a smoky depth from the paprika and a subtle garlicky note. Serve them alongside a creamy avocado dip or as a hearty side to your favorite plant-based burger for a satisfying meal.

Dairy Free Potato and Chickpea Curry

Yearning for a dish that combines comfort with a touch of exotic flair? This Dairy Free Potato and Chickpea Curry is a harmonious blend of hearty potatoes and protein-packed chickpeas, simmered in a rich, aromatic sauce that promises to delight the senses.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Curry powder – 2 tbsp
• Potatoes – 2 cups, cubed
• Chickpeas – 1 can (15 oz), drained and rinsed
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 1 cup
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle curry powder over the onion mixture, stirring constantly for 30 seconds to toast the spices.
5. Add cubed potatoes, tossing to coat them evenly with the spice mixture.
6. Pour in coconut milk and vegetable broth, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender when pierced with a fork.
8. Add drained chickpeas and salt, simmering uncovered for an additional 5 minutes to allow flavors to meld.
9. Tip: For a thicker sauce, mash a few potatoes against the side of the pot before adding the chickpeas.
10. Tip: Garnish with fresh cilantro or a squeeze of lime juice for an extra layer of flavor.
11. Tip: Serve over basmati rice or with warm naan bread to soak up the delicious sauce.

Now, this curry boasts a velvety texture with the potatoes and chickpeas offering a satisfying bite. The flavors are deeply aromatic, with the coconut milk lending a subtle sweetness that balances the warmth of the curry powder. Consider topping it with toasted coconut flakes for an added crunch and nutty flavor.

Conclusion

Absolutely delightful, these 18 creamy dairy-free potato recipes prove that indulgence doesn’t require dairy. Perfect for home cooks across North America, each dish promises comfort and flavor. We’d love for you to try them, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!

Bella Bacinos