Sautéed then simmered potatoes spirals, smothered in raw vegan cheese sauce, and topped with a dollop of salsa and fresh cilantro.
If you love cheesy potatoes, this is the recipe for you! Cut the potatoes anyway you want, but if you have a spiralizer, I definitely recommend potato spirals, they’re fun and different!
The best way I can explain the potato spiral’s texture after cooked; it’s like fettuccini gnocchi and it’s perfect for summer because its much lighter. All you have to do is add a creamy sauce and it’s an incredible potato noodle like dish.
However, the potatoes can be cut and cooked any way you desire, cubed, wedged, julienned; roasted in the oven, on the grill, boiled, steamed, etc.
Dominick surprised me when he ordered a spiralizer, we’re pretty much on the same page when it comes to not buying unnecessary kitchen gadgets, but this was the exception. Since it’s arrival last week, we have made so many zucchini noodles with creamy pesto sauce, I was ready to try something different.
I went with the plethora of potatoes we had and went to town making spirals. I then sautéed them in coconut oil for about 30 seconds, and simmered them in a bit of water for 10 minutes or until the potatoes spirals are just starting to become translucent. Lastly I add in the corn just before the potatoes are done cooking.
Raw Vegan Cheese Sauce
If you don’t know about raw vegan cheese sauce, now’s the time to get acquainted. There are many different versions, but I believe the cheesiest is made with a base cashews, so that’s what I’m going to show you today. Another way would be to use a base of zucchinis like this zucchini cheese sauce, it’s much lighter, but it’s still delicious paired with potatoes.
Cashew cheese is incredibly easy to make, all you have to do is blend soaked cashews together with a few ingredients like red bell pepper, tomatoes, coconut milk, garlic, nutritional yeast, lemon, and sea salt.
For another cashew cheese recipe, check out the cashew cheese sauce I use on my kale chips. I normally just end up throwing in whatever I have on hand. If I don’t have lemon I’ll use apple cider vinegar like I did in this recipe. This time I used sun gold tomatoes for sweetness and its juiciness. And lastly instead of water I used coconut milk.
I’m also using a vitamix instead of the ninja blender, which you’ll notice a dramatic difference in smoothness. I’m not sure how I lived without my vitamix, it took me 5 years and 3 blenders to realize it might be a good investment, and it really is, even 3 years later!
I let the potatoes cool slightly before adding the raw cheese sauce, so it’s like a cheesy potato and corn salad. You can store it in the fridge and it will still taste amazing the next day, which is perfect for to-go lunches.
I hope you enjoy your vegan cheesy potatoes and corn!
- 4 red potatoes
- 2 ears sweet corn
- 1.5 tbsp coconut oil
- 1/2 tsp sea salt
- 1/2 cup cashews
- 1/2 cup red bell pepper
- 1/2 cup coconut milk
- 1/4 cup tomatoes
- 1/4 cup nutritional yeast
- 1 garlic clove
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup salsa
- 1/8 cup fresh cilantro
- Soak cashews, in a just enough water to cover them.
- Spiralize potatoes, put them in a bowl with 1/2 tsp salt, mix it together and let them sit for about 10 minutes.
- Heat up a skillet with coconut oil and medium high, the potatoes have released their juices so be careful putting them into the hot pan.
- Sauteé potatoes for about 30 seconds, stirring constantly to avoid the potatoes stick to the pan.
- Add in 1/4 cup water and let the potatoes simmer for about 8 minutes, or until the potatoes are soft. Stir frequently.
- Add in the corn, cut from the cob, 2 minutes before the potatoes are done.
- Rinse and drain the cashews, blend them until they become fine. Scrape the cashews from the sides, add a bit of milk and blend again.
- Then add in the rest of the ingredients, blend until smooth, you may have to intermittently stir while blending.
- Let the potatoes cool before stirring in the cheese.
- Add toppings to each bowl.
- Store in an airtight container in the fridge for up to 3 days.