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Cheesy Potatoes & Corn

A creamy mix of potato spirals and raw vegan cheese, topped with salsa.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 2
Author: Amanda Nicole Smith


  • 4 red potatoes
  • 2 ears sweet corn
  • 1.5 tbsp coconut oil
  • 1/2 tsp sea salt

Raw Vegan Cheese Sauce

  • 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

Optional Toppings

  • 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.
  • SauteĆ© 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.

Raw Vegan Cheese Sauce

  • 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.