These roast potatoes are probably the most delicious potatoes on the planet – okay, may be they’re not, but they come pretty close. Truly, the buttery, smooth texture of the potatoes smothered in the cheese sauce makes for a very satisfying dish to serve with any stew, alongside a crunchy salad with divine cider vinegar dressing (my aunt, a Greek Cypriot whose food was enormously delicious, always used to make a simple green salad with cos lettuce, cucumber and red onion, salt, cider vinegar and olive oil). Anyway folks, I am going to leave you enjoy this dish with whatever you wish – even vegan sausages and beans will more than do the job.
Serves 3 to 4 (depending on portion size)
Note :- Can also be made gluten-free by using all purpose GF flour (available in the US from here, and in the UK from here)
INGREDIENTS FOR GOLDEN CHEESE SAUCE
2 cups (625 mL) soya milk, or other non-sweetened milk (I use Alpro)
2 Tbsp purpose plain flour (for a very thicker sauce, use 3 Tbsp) – see links above for gluten free flour
3 Tbsp nutritional yeast (available in the US from here, and in the UK from here)
2 Tbsp olive oil
½ tsp fine garlic granules
salt (don’t omit)
a knob of vegan butter
¼ tsp turmeric powder (available in the US from here, or in the UK from here)
1 tsp vegetable stock powder or granules (try Kallo – from here in the US, and here in the UK)
a little water if needed
FOR ROAST POTATOES
4 large potatoes, peeled and cut into large quarters (Cyprus potatoes are ideal)
1 large onion thinly sliced
¼ cup (60 mL) olive oil for roasting
¼ cup water
salt
paprika and fresh rosemary for garnishing
METHOD :-
- Preheat your oven to 440ºF (225ºC).
- Place all the ingredients in a ‘milk’ pan and whisk, or for a smoother consistency, first process in your blender.
- Heat the mixture up, mixing virtually non-stop, until you have a thickish consistency. Lower the heat, and continue cooking for a further minute or so.
- Next, arrange your potatoes and onions in an ovenproof dish, (around 8 x 8 inches), pour on the oil and the rest of the ingredients, except for the garnish of paprika and rosemary.
- Place in the oven for an hour, or until the potatoes are all golden. Remember to take them out after 30 minutes to turn them around.
- When golden, pour the cheese sauce on top of the potatoes, making sure to allow some of the potatoes to show themselves through – so don’t dowse the entire surface. Do this by pouring the cheese sauce all around the edges, and the rest on the top, leaving a few inches of space between the sauce mix and the potatoes.
- Place in the oven for a further 20 minutes, or until a skin is formed. Remove, garnish and serve.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !
suitable for vegans, vegetarians and meat-eaters alike
How much is a ‘knob’ of butter?
These look scrummy!
looks so yummy but i am intriqued by the addition of “healthy yeast”?
Oh, wow! Perfect comfort food. 😀
Im going for the sausage option, perfect in this cold weather. 🙂
These look gorgeous! Now I know what I’m having for tonight’s dinner!
Sarah Hi and come back with your feedback !!! Cheers !
Sanjra I agree with you and the Linda McCartney ones will be a marriage made in heaven with these potatoes. Let me know how it all goes won’t you ! Cheers to you and enjoy !
Perfectly said Kate. Let me know how it goes as and when you make it (it’s easy to make). Cheers !
Lee Hi there. Thanks for your comment. It is intriguing when you think that nutritional yeast is very much a wonderfully tasting ingredient in making vegan cheese – I won’t be without one in my pantry. Here is a link for more info if you wish to read more and if you make this, enjoy ! http://en.wikipedia.org/wiki/Nutritional_yeast Cheers to you !
Wendi Hi there and welcome here. I do hope you make this and come back with your feedback to my blog. I made it last night and can’t get over how wonderfully creamy and cheesy it tasted. Both my husband and young daughter had seconds ! Best wishes your way and Cheers to you !
Claire Hi there. I must admit I never quite measured an exact ‘knob’, but that said in my book that would be approx 1 tablespoon of butter. Please don’t over worry about it just add a tablespoon in this recipe it will be fine. I hope you enjoy it Claire and come back with your feedback. Tip:- remember to taste it for salt – non-vegan cheese contains a lot of salt, so this needs to be in some way conveyed in this non-vegan cheese sauce. Cheers and best wishes your way in the meantime.
can’t wait to try this will get back to you with feedback!! Could you freeze extra portions?
Som Hi there and welcome here. Thanks for your comment. I haven’t tried freezing this so I can’t honestly say – I suppose it might be worth the try ! Let me know how it goes. Best wishes.
Your recipes are fantastic: compliments indeed!
In this one however there is a point you may wish to clarify; you say a “knob of butter”. Butter is not vegan. Maybe saying a “knob of vegan margarine” would be clearer … what do you think? In the UK (I don’t know where you are) Pure is an excellent vegan margarine (soya or sunflower): it can be found both in health shops and supermarkets.
Renata Hi there and thanks for your tactful and wonderful message. In many posts of the past I relate to it as margarine. I noticed that many other vegan bloggers relate to it as vegan butter – and that is what I mean. I have abbreviated the term in time to butter as is the case with countless vegan US blogs. I myself am in Europe and familiar with the margarine term in the UK. Every ingredient on my blog is 100% vegan, I shall introduce the V before butter in the future to clarify this. Best wishes and hope you enjoy the recipes here. Cheers !
Made this last night and it was AMAZING! can’t wait to try it with different vegetables like leeks and cauliflower! 🙂 x
Hannah Hi there and welcome here. How kind of you to drop by here on my blog with your comment. I am delighted that you have made and enjoyed this recipe. Very Best wishes your way in the meantime and I look forward to your future comments on my blog ! 🙂
Excited to get this recipe…..you really, really are awesome….so incredibly awesome! Just to think about how many hearts and stomachs you touch with your food, is amazing. Your postings are powerful enough to move the whole world toward a vegan lifestyle. We just have to get everyone to know you……and I am doing my very best!!!
Kari Hi there and many, many thanks for your enormously wonderful words that have decorated my blog and filled me with cheer ! I am indeed trying all I can to create recipes tasty enough for the world, whatever the creed, colour, preference etc – delicious to taste, divine to smell and beautiful to see. I won’t stop trying to deliver the best I possibly can, and am full of ideas (including in my forthcoming book ‘Mouthwatering Vegan’). Kari come back with your feedback here anytime. Best wishes your way !!! 🙂
I just wanted to let you know that I copied and posted this recipe – all the way down to “All recipes and content @ Miriam Sorrell http://www.mouthwateringvegan.com 2010″ so that they will know where to go for their recipes.
My 9 year old son and I are not too keen on meat in the first place; I’ve noticed as I get older, I am wanting meat less and less, and he wants vegetables more and more. I recently got him to finally try my homemade veggie soup, and he LOVES it. He would rather eat the veggie soup than any of the other food on his place, so I am trying to modify both our diets so that we are healthier.
Hi Miriam,
This looks so wonderful – the potatoes are roasting in the oven right now 🙂 Quick question before I make the chesse sauce – I know your cup measurements are US measurements – are your tbsp also US size as opposed to Irish/UK size?
These look so delicious – if they turn out half as well as yours then they are going on my next “cooking vegan for my neighbours” menu. I think they would go well with my butternut-cashew-roast, along with some green beans 🙂 What do you think?
Thanks again for your wonderful recipes!
Eibhlin Hi there and welcome here. Thanks for dropping by here with your comment. In answer to your question, normal standard sized UK tea cup and spoon size are just fine, so use what you have at home. Before serving, taste the sauce, as it might need more salt. I say this because non-vegan commercial cheese/s use far more salt than we can imagine. So to replicate a good wholesome and delicious cheese sauce then one must replicate this aspect into the recipe. What you wish to serve up for your non-vegan neighbours sounds wonderful, can I come too ? (just joking). Do let me know how it goes as and when. Best wishes your way in the meantime !
Trisha Hi there and thanks for dropping by here with your comment. What you say about your son and yourself sounds like a win-win situation, and I think you can have quite a bit of fun with the whole thing. It’s not that common for 9 year old boys to enjoy and demand/ask for vegetables – far from it. So a huge kudos to him and to you for facilitating his preferences as well as yours too. Health wise this is a wise choice for you both and I do hope that you are going to enjoy my creations at your table and come back with your feedback. Key with most food is to taste it first before serving – this way you can adjust it for salt, texture, consistency etc. But I think you won’t be disappointed. Out of curiosity Trisha, you said you copied the recipes and content down to my name etc so that they (?) will know where to go for their recipes – am not sure who you are referring to as ‘they’ (forgive me) – so feel free to let me know. Best wishes your way in the meantime !
Thanks Miriam, I just messed around with it until the consistency felt right. Coming up in 10 minutes 🙂
I am Irish but livling in Germany – so sometimes I need to get the dictionary out for ingredients I have never used before. I am not totally vegan but transitioning. And your recipes (I posted about your sonderful mushroom-walnut burgers before) are most certainly a wonderful inspiration.
I have cooked vegan meals for my “omnivore” neighbours a couple of times now and they have always gone down well. But I am constantly on the lookout for new recipes and I can always find something here. They will never go vegan, but they enjoy my meals and can’t believe how tasty they are. I experiment a lot too and don’t always go by the “book” – that said, I can’t wait for your book to come out!
One of my neighbours told me I should open a restaurant – she even had a name “All you an eat, without any meat” – I thought that was sweet 🙂
they wre YUMMY 🙂
Hi Eibhlin, result ! I am delighted you enjoyed it !
Hi there Eibhlin, thanks for clarifying things. How sweet of your neighbours, what a good name, you must have impressed them !. I shall add you to my list of people who are interested in my upcoming book and will notify you closer to the time. Look forward to your future comments on my blog and best wishes in the meantime !
Hello Miriam,
I have thoroughly enjoyed a number of your interesting recipes and am thinking about this one for our 100% VEGAN Thanksgiving dinner for 14 people but we have 2 “Gluten Free” guests. Can I skip the flour or substitute another ingredient? Thanks for any thoughts. MEL
Hi there Mel and welcome here. I am delighted that you have enjoyed many of my recipes. In answer to your question, you may use either cornstarch or tapioca flour instead of plain wheat flour. Hope this helps and let me know how it all goes as and when. Best wishes your way in the meantime !
OMG.. This is sooo good..lol I just tried it today. Usually I try recipes and they don’t turn out that good but this one is a winner. I added carrots, cauliflower, onions and potatoes. I would have added broccoli but didn’t have any. I didn’t have to double the recipe either for the cheese sauce.
Alethia Hi there and welcome here. I am delighted that you found my site and tried out my recipe which you make and enjoyed. Good for you for using other veggies too. Remember that you can repeat this recipe with broccoli and whatever takes your fancy. Hope you try out my other recipes and come back with your feedback Alethia. Best wishes your way in the meantime !
I am making these as we speak, and taking them to our church potluck today! The potatoes are in the oven, and as soon as hubby is done with the preparation for the patties he’s making, I will go make the cheese sauce. I did add some chopped onions to roast along with the potatoes because there’s nothing quite like potatoes and onions!
Lory Hi there, thanks for dropping by here with your comment. I added onions to ours but forgot to add it as an ingredient at the time of posting. I have adjusted it – just as well you dropped by with that. Do let me know how it goes and what you think. Also, you may want to try my recently posted ‘Very Cheezy Cheese Bake’ at some point – it’s a cheese and onion based flavour. Best wishes your way and enjoy the potluck later today !
Absolutely delicious! Ladies today for lunch and will definitely make them again, incredible. On the subject of nutritional yeast, as it is such a useful ingredient, I now have a subscription with Amazon to have 6 pots delivered every few months – saves ever being without! I know Amazon have issues, and would always want to support my local shop, perhaps I should discuss with them the idea of a postal subscription for non-perishable items that I regularly use?
Oops, Siri turned ‘made this’ into ‘ladies’!!
Alan Hi there and welcome here. I am absolutely delighted that you have made and enjoyed these Alan. What a wonderful and constructive idea to have a subscription from Amazon for your nutritional yeast. Another must item for a vegan pantry, I suggest would be agar powder. Also I have more than a handful of great vegan cheese creations I had been working on for many months and are being published in my upcoming book – again, nutritional yeast is a must for most great vegan cheeses. So kudos to you Alan and I look forward to your future comments on my blog. Perhaps at some point you may wish to try my my cheezy cheese bake (it’s posted on my home page, 2nd down at the moment) – just keep it in mind as the ingredients also include nutritional yeast, and the dish is almost as easy to make as the golden wonders (potatoes). Best wishes your way Alan and come back here with your future comments. Cheers !
Thanks Alan, have answered you in my previous response. Glad you enjoyed this dish though ! Cheers !
Hi again, Miriam. The potatoes were a hit at the potluck. There was nothing left and I made a big dish of them!! (Even though I forgot to take the paprika and rosemary for garnish.)
I will be making them again real soon.
Hi there Lory and thanks for coming back here with your feedback. Well, a win-win success from what you say, and kudos to you for making them and sharing them with others there. Coming back home with an empty dish is very satisfying. Remember this dish will never fail you and can accompany many a meal, it’s versatile and yummy – so enjoy and I look forward to your future comments on my blog. Best wishes your way in the meantime. !
Shared on Facebook! 🙂
Thank you Miriam for this Vegan version of potatoes au gratin! Love it! <3 🙂
Miriam,
This looks FAN-tastic! I definitely will be making these. I think I already asked this but are you going to be publishing a cookbook soon?
Hi there Joye and thanks for dropping by here. Thanks for your interest in my book. It is due out in the late spring next year – some months from now and will be published by an imprint of Random House publishers (Appetite). I can add you to my list and notify you closer the time if you wish. Best wishes your way and come back with more comments as and when.
Thanks there Michael. Actually when I made it I wasn’t thinking of emulating a potato gratin, but there you have it – I hope you make and enjoy this one as it really is quite tasty and moorish. Best to you as always Michael and thanks for sharing as always 🙂
I tired this tonight and its a new fav! I had some of the cheese sauce left over so I put some dry pasta in a small ramekin and poured the rest over and it came out amazing!!!! Two dishes in the one hit!!
Hayley Hi there and welcome here. That sounds fabulous – left over sauce is always a bonus and just great to find it the next day without a thought for having to cook again. So glad you enjoyed it and as you so rightly said, 2 dishes in one hit ! Best wishes your way in the meantime !
hi this looks great, i’m going to make it in about 30 mins.. i must say to the ppl that are using pure margarine, that it might be worth trying to substitute it with a different dairy free margarine as pure is owned by a dairy company , so all the money is going to dairy farming, regardless of yours being dairy free! i use vitalite. very very creamy margarine..
Lauren Hi there – you are referring to ‘Pure’ as in a brand I imagine. If it’s not vegan it is not ideal and shouldn’t really be used. I recommend only vegan products and brands with regards to ingredients on this blog. Thanks for the alternative suggestions for those people who are on the look-out for a vegan alternative but don’t know of one as yet. Let me know how this goes and bon appetite !
I made this tonight, super yummy and super easy. Delish! So glad that as a new vegan I don’t have to miss out on comfort foods.
I am so grateful there are people like you who share these wonderful recipes with the rest of us. I have to try these potatoes. I have been looking for a good dairy free potatoes au Gratin recipe.
Sherri Hi there and thanks for your wonderful comment. It’s a pleasure creating great recipes to share with the world – cruelty free, flavorsome and ones that are greatly appreciated by fabulous people like yourself. Best wishes your way !
Right you are dear Kelly, no you don’t have to miss out on comfort food, and you have come to the right place for comfort food, most of which here is healthy and delicious. Browse my category section and let me know if you wish to be added to our monthly newsletter. Best wishes your way in the meantime, and I look forward to your future comments on my blog ! P.S. Congratulations to you and a huge kudos your way for making the decision to go vegan – Brava !
This looks delicious……I’m loving your recipe ideas!!!! I’ve stolen quite a few to share on the FB page I’m admin on….”Easy VEGetariaN”. Thanks for your amazing posts…..look forward to seeing more and more…..sensational!!!!!
Hi there Marika and welcome here – by all means share and enjoy. I do hope you make this recipe, it really is delicious – feel free to share recipes from my category section on the right hand side of the blog. Best wishes your way in the meantime. Stay tuned I post regularly. Cheers.
Hi
Love the look of this recipe as I am new to vegan cooking can you please explain the need for the nutritional yeast it the cheese sauce and what it is as I have never heard of nutritional yeast before. I live in Australia so it may be a different name here? Can’t wait to try some of your other recipes. Cheers Chris
Christine Hi there, I am pretty sure you can purchase Nutritional Yeast in Australia – here is a link that will help you first off https://www.facebook.com/pages/Vegan-Products-you-can-buy-in-Australia/170979382913716?ref=ts&fref=ts
http://en.wikipedia.org/wiki/Nutritional_yeast
Here is the one that we use http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/579698_Marigold_Engevita_Nutritional_Yeast_Flakes__125g.html you can order it online. But rest assured you will find Nutritional Yeast in Australia – phone your health food stores and ask (that’s probably the fastest way to get hold of it Christine). It really is a must in a vegan pantry and it’s super delicious in so many recipes. Good luck and let me know how it goes as and when. Cheers to you !
I’m making this for dinner tonight with Fry’s Schnitzels and spinach. I’ve been looking forward to it since I got a delivery of 6 tubs of nutritional yeast last week! I’ll pop back to let you know how we enjoyed it! X
Hi there Kim and thanks for your comment. I do hope you really enjoy my Cheddar’d Potatoes ! Make sure they are soft in the centre and crispy on the outside for best results and with sufficient salt of course. Come back with your feedback as and when. Cheers !
This recipe was really tasty, I never would have come up with this combination of ingredients! The Mr had it with dijon mustard on the side and said it was good. I know he meant it because he polished off the leftovers!
I did use Alpro “subtly sweet” as it’s all I had and you could taste it – it will be even better next time when I use the correct milk.
Kim Hi there and welcome here. I think that your Mr really got it right – mustard with this dish is a winner – marry it with Linda McCartney’s Vegan sausages and dare I say it baked beans – not the healthiest of foods in the world, but not unhealthy either – that said the combo would be an ideal winter treat ! Best wishes your way in the meantime.
can you use soya cheese like Cheesly instead of nutrutional yeast, as I am yeast intollerant?
Hi Miriam, thanks for posting – this dish looks so yummy and lovely, but I am trying to loose weight on a low fat diet 5% fat and under in every 100g and I am vegetarian transitioning back to being vegan again but I ran out of ideas for lunches so took back tinned tuna, some eggs and some non-vegan cheeses (ouch!), this dish has quite a lot of oil in it, could that be cut down and still be delicious, I wonder? Also, where in the UK do I get these nutritional flakes from as my little local Holland & Barratt health store didn’t have a clue what they were when I asked for them and tried selling me brewers yeast instead, which I know is not the right product. Help! Thanks.Michelle x
I have been pining for creamy roast potatoes since 2004. Can’t wait to try this, looks great!
OOOh this is another ‘must try’ recipe of yours! Does this reheat up well after it’s been frozen? I hope to get into making and freezing some recipes so I’ll be ready for guests at a moments notice.
Stay well!
Anita Hi there – with regards to freezing this recipe, I have to say that I don’t honestly know since I have not tried to do so myself. That said at worse the potatoes may not crisp up as much as you’d like them too, am not sure about how the consistency would work on the whole. If you do make them, you could try freezing a very small portion and experimenting in that way. Hope you enjoy them !
Adam Hi there and glad you found my blog, in particular this recipe (although I have other cheezy delights here too) – do make these and come back with your feedback – bon appetite in advance !
Hi there Michelle, here is the link to the nutritional yeast (it’s a UK link and we purchase this brand where we live in Europe, it is almost certainly sold in the UK) http://www.healthstore.uk.com/p453292/marigold-engevita-nutritional-yeast-flakes-125g.html Hope this helps and let me know how it goes after you have tried this. You may wish to stock up with the nutritional yeast once you get hold of it, it is very useful in vegan cuisine and extremely moorish. Best wishes your way in the meantime ! P.S. This isn’t an every day dish, and in order for it to taste great it needs the oil, that said buy and use healthy oil and reduce the quantity I suggested if you wish.
Hi there Evie and thanks for dropping by here – Cheesly is great, but I would only add it in addition to the sauce I recommend. Please bear in mind that nutritional yeast is not conventional yeast – here is a link to the one we use http://www.healthstore.uk.com/p453292/marigold-engevita-nutritional-yeast-flakes-125g.html – and is free from Candida Albicans yeast due to the way it is grown. Now if you still don’t want to use it, then make a white sauce as per my recipe omitting the nutritional yeast and add 1-2 cups of grated vegan cheese such as the one you wish to use – do not omit the turmeric though. Enjoy !
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Hi! I currently have this in the oven as I type but my sauce didn’t go thick. I’m hoping it will thicken up in the oven. I tried adding cornflour and mor flour as well as some vegan cheese but nope, it still slooshed about the pan. Any tips?
That sounds extremely odd Helen – I can’t think what has happened, but the sauce is not very thick prior to pouring over the potatoes, more like a custard type consistency. Wait and see, some of the sauce may evaporate in the oven. Have never had a problem of this ilk – and many other people have tried it as you can see and it’s worked out. May be it’ll be fine shortly. Fingers crossed !
Well it’s out. its very tasty, I added caulifower and linda McCartney sausages and I think maybe the potato thickened it a little. Maybe I am comparing it to my mam’s (non vegan) cheese sauce as her’s is very thick. I shall be making it again as I have checked the picture and mine looked similar. I’m just an inept cook! I shall persevere! 🙂
Hi there Helen and thanks for your final feedback on this. I am delighted that it thickened a little (it’s bound to evaporate and therefore thicken with all the oven heat) – a non-vegan cheese sauce would be a little thicker so I understand your reference to your mum’s non-vegan cheese sauce. I must admit I love it not so very thick so as to dunk in the potatoes once they are cut and with every mouthful one experiences the cheese flavour and texture rather than a ‘stodge’. I think that cauliflour and Linda’s sausages would have worked perfectly with this !!! Enjoy for the future too !
Hi Miriam,
Thanks for all that you do to help people go vegan with what look like very delicious recipes. I just discovered your website through a friend’s post on my FB newsfeed. I have liked your page on FB and added it to my list of interests. I’m copying some of your recipes and can’t wait to try them although there are some ingredients that are not available in Australia I will try to substitute. I have been avoiding buying Gravox as I didn’t know it was vegan.
BTW, my grandfather on my father’s side was a Greek Cypriot as well.
Thanks again for all that you do.
Regards, Eleni
Eleni (what a wonderful name) Hi there and welcome here to my page. I too am glad that you have found me. I am certain that most vegan foods today can be found in Austrtalia, here is a link that is going to help you and open your vegan horizon’s further. Remember you can also purchase things online. Nutritional yeast is a must for your pantry, don’t go without it. Please come back with your comments here as and when you have tried out my recipes. Also we are starting up a monthly newsletter some weeks from now with exclusive info, recipes etc. . . let me know if you wish me to add you to it. Here is the link in the meantime :- https://www.facebook.com/pages/Vegan-Products-you-can-buy-in-Australia/170979382913716?ref=ts&fref=ts Best Wishes your way !
OMG! just when I thought I’d found the perfect Christmas roast on here, along comes another dish that I also want to try to make! lol! Perhaps I could make this one too to go with the lovely ‘Perfect Roast’ recipe you posted on here the other day! I have just gathered all my ingredients to make that one tomorrow night after work, andmaybe I will make this one too now that I have got my nutritional yeast, my vegan gravy power and my gluten flour! Thanks again Miriam for posting this lovely looking tattie dish! Can’t wait to try it out. Love Michelle xx
Thank you for this recipe. It is simply delicious! This is the first of your recipes I have tried and I am so glad I did. I am looking forward to trying more of your creations. Thank you, again!
Michelle Hi there and thanks for your comment. On the Xmas Menu I actually suggest these potatoes, so Yes, make them to go alongside your roast and you can make the veggie trimmings that I suggest too – click the link here http://www.mouthwateringvegan.com/2012/12/06/exotic-xmas-veggies-trimmings/. Best wishes to you and let me know how it all goes as and when. Enjoy !
Becky Hi there and welcome here. Thanks for dropping by here with your comment and am very happy that you have made and enjoyed this recipe. I look forward to your future comments here and do browse my homepage for your Xmas Menu if you wish. Also let me know if you wish to be added to our new monthly Newsletter. Cheers !
Hi Miriam, May I make a comment please in response to Alan’s post above (no.4) about nutritional yeast, which I have yet to try out, but like him I purchased from Amazon only last week where I found it in the U.K. I had previously approached my local Holland & Barrett shop (a small branch) in Witham Essex a few months ago to try to get this product on their shelves, but the Manager there did not know this product (!!!) and tried selling me Brewers Yeast instead. He did say if I could tell him the name of the nutritional yeast he would look into it. I only knew Marigold made it over here in the UK and he already stocked Marigold stock powder (which I love as a drink and cook all my veggies in it) so I was thinking, now that I have some I can show him and if enough people ask in their own H&B shops, perhaps H&B will make it a regular item on their shelves and thus we would all be supporting the High Streets where we live…I hope you don’t mind me suggesting this on your Blog Miriam, but some people do have issues over Amazon at the moment. :^)
wow ,the only thing I have missed since becomming vegan is cheezey things ,you have well and truly got that covered ,so many great cheese recipes I don’t know where to start !!!
thank you so much for all these wonderful recipes
Michelle dear, I am in totally agreement with your comment, so thanks for posting it up.
Rhonda Hi and you’re welcome. I feel as you do regarding the ‘cheese’ issue, and we loved it. It is because of this reason that I have set myself out to creat great vegan cheeses (most are published in my upcoming book and very easy to make). I have specialized in this area and in the future I have more surprises up my sleeve so keep tuned and feel free if you haven’t already to be added to my new monthly and forthcoming Newsletter (just let me know if so so that I can add you). Best wishes your way !
this looks so good! I am vegan and also not using any added oils, so I wonder if it would be as yummy without the olive oil or vegan butter?
Kimber Hi there and welcome here. I have been a nutritionist for many years, I had a clinic for years too and saw countless people and for all the reasons under the sun – some of the people who would come to visit were on an oil/fat-free diet, and the common denominator of problems they used to encounter where 2 major ones. The 1st was dehydrated skin, there were not enough naturally occurring oils in their diet to help supplement for this cause. The 2nd was joint pain – again, nothing to lubricate the body’s joints. Now with being vegan in my opinion this is even more crucial since there are no animal fats that although harmful in many ways (as we all know), no fish, no dairy – so there is even less oils available in the body to help. That’s fine because they are the harmful oils. But a very good quality extra virgin olive oil or extra virgin coconut oil are all very good for ones health in moderation. We tend to go from one extreme to another, from eating lots of vegan margarine, canola oil, etc, etc, to severing it out of our diet altogether. The choice is yours my dear – but think again from the other side of the spectrum to what information you have come across. There is much controversy surrounding this subject. But if extra virgin olive oil was a killer, by now all the mediterranean countries would have been wiped out. Now as for this recipe, if you are still adamant about the oil, then don’t make it ! There are others to choose from from here. If you still wish to make it, then don’t use the margarine, but the olive oil instead. Remember, you are not going to gorge on the entire dish, but enjoy your own portion presumably with a vegan based main course. Best wishes your way !
Made this dish the other day and I was amazed when I took it out of the oven it really looked like cheese. It tasted amazing, I will certainly be making it again.
thks again Miriam.
Wendy Hi there – I am delighted that you made it and enjoyed it and most of all how well you described it ! Come back with your future comments and Best Wishes your way in the meantime !
thanks for your reply. I do eat some nuts and avocado for their oil. My cholesterol was so high, and by changing my diet I lowered it from 284 to 179. I may eventually start using a little olive oil again. thanks!
Kimber Hi there. I understand your reasons for abstaining, but unlike a ‘smoking shock’ when often the news is so catastrophic that one should almost go ‘cold turkey’ – your cholesterol needed lowering by abstaining from all animal products, as cholesterol is found in animal fats in the main. Extra virgin olive oil has good effects – here are a few good links for you that as I said before a good quality olive oil should not be harmful to your health, and in addition here what is indicated is that a good olive oil may help to actually reduce bad cholesterol in the body, and that’s just one benefit – so using some at this time should be fine, but judge for yourself – I know the benefits of a good quality olive oil and have both experienced and seen the benefits over the years. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=132 http://www.cayce.com/virginoliveoil.htm Best wishes and I look forward to your comments and feedback on my blog. Remember that everything here is plant based and in the main devoid of cholesterol, that’s the beauty of a plant based diet – it’s plant based, and so is this recipe. 🙂
Hi Miriam, please add me to your monthly newsletter. I thought that I had registered for it but it does not appear that I did! I love your recipes and collect them for future reference. Thank you
Evelyn
You have already been added Evelyn, so no worries, just bear with us as it will be some weeks from now before the newsletter is out as the response has been overwhelming ! Best wishes to you !
YUM! This looks beautiful. Giving this a go with the roulade. Looks incredible. Thank you.
I’ve made this twice now and its a big hit all round. Very creamy and cheesey and just delicious. Thanks Miriam xxx
You are totally welcome Sonya and am delighted that you are enjoying them so much !
Hi Chantal, yes it’s the perfect accompaniment to go with the Roulade. Let me know how all the meal goes. Best wishes your way !
Love this dish! I’m enjoying your recipes 🙂
LOVE LOVE LOVE your recipes!!! :)))
Why thank you dear Rebecca, I am very happy to hear this, and come back with your feedback soon ! 🙂
Let me know how it goes dear Rebecca as and when. Also join our newsletter which is monthly, all you have to do is say you wish to join and I can add you to it (info, recipes and other very useful vegan tips included). Cheers !
Hi Miriam, I made this recipe with dinner today. I doubled the recipe for our family of 6 (2 adults and 4 teens with big appetites). This went over very, very well. I will add it to our regular meal rotation. I served the cheesy potatoes with regular roast potatoes as well just in case someone didn’t like the cheesy (they all did though) roast carrots, tofurky slices cooked in a little vegan butter and olive oil for a brief time in the oven (basically just heating them up), broccoli and peas.
Hi there Jodi – what you did sounds perfect and so glad everybody at the table loved them, what a success ! The accompaniments you served them with sound great too ! Kudos to you for making and presenting these – what I meant to ask is where the people/guests all vegan or not ?
Hi, It was just for our family, myself, husband and 4 children, I’m vegan. hubby and kids are about 95% vegan but do eat the occasional item with dairy on it. I do think this is something I could serve to non- vegan friends and they too would enjoy it. If I do I will let you know the results.
You certainly may add me!! I do get your recipes on FB is that the same? Also noted you have a recipe for your own cheese, mine attempts have been futile. If you would like to share I will try yours. Also my sauce did not thicken at first so I added more olive oil, that worked.
YES! Please add me to your news letter!
Hi Miriam, loving your recipes. Some of your ingredients are not the run-of-mill stuff that you find in your everyday supermarket (i.e.: nutritional yeast, tapioca flour, galanga powder, etc). Can you recommend a good website that will sell many of the more unusual ingredients and will save buying the products individually ? Thanks.
I made this today and it was very delicious. I can’t wait to make it again. Thank you so much.
Miriam, can you please let me know when your book is ready to purchase. I simply must have a copy 🙂
Sonya dear many thanks for your interest in my book and I have added you to my list and will notify you closer to the time. It is published by ‘Appetite’ a new Random House imprint and will be available for pre-ordering some weeks from now – also it is out for sale in June. Bear with it, it’s going to be worth it (150 recipes, pics, etc, etc). Have we added you to our monthly newsletter ? If not will add you now. Cheers and Happy Holidays. 🙂
Sherri Hi there and thanks for dropping by here with your feedback. I am delighted that you have made and enjoyed this, and that you’re making it again – success story ! I look forward to your future comments on my blog, and best wishes for the Festive Season.
Hi there Ken and welcome here. Being vegan and enjoying very good food means that we have to purchase a handful of ingredients to take the place of their non-vegan counterparts, nutritional yeast being top of the list in our household/kitchen, followed by the dairy substitutes and so on. I don’t know which part of the world you are in Ken, but nutritional yeast can be purchased from a number of places here is the one we purchase http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/579698_Marigold_Engevita_Nutritional_Yeast_Flakes__125g.html Tapioca flour can be purchased from most health food stores, you may wish to phone a few in your vicinity to see if they sell it, if not you can use cornstarch/cornflour instead. Galanga powder, I use this very infrequently and bought mine from ebay – a small packet will last you over a year. So really all you have to source is nutritional yeast, and if so order 3 or 4 at a time, store in a cool place and you are sorted for some months. I will add you to our monthly newsletter so that you receive more vegan info – it will be some weeks from now before it is out as the response has been rather overwhelming. Meantime I wish you Happy Holidays ! 🙂
Will add you to my newsletter now Rebecca (it will be some weeks from now as the response has been overwhelming) – Happy Holidays to you !
Great to know Rebecca. There will be some cheese option/availability/info in my forthcoming (some weeks from now) monthly newsletter and I have just added you to it. Best to you and your loved ones too !
Thanks for that Jodi and how wonderful that you have an almost totally vegan household – a huge Kudos goes to you for that. Best wishes to you and your loved ones too and let me know if you wish to be added to our new monthly newsletter (if we haven’t already added you). Cheers !
Confession: I was not so sure about these potatoes when I was making the sauce. I am not a giant fan of the smell of nutritional yeast, so I was a little turned off by the smell of the sauce cooling. But I finished the recipe off like a good little home cook and waited for the end result. (And mentally ordered take out…)
The Result: OMG! These were YUMMY. And I don’t mean YUMMY as in, “Wow, this is better than I thought.” I mean this recipe is probably going to become my new Pot Luck recipe. This was the highlight on my New Year’s Eve dinner table. I used Oatly (oat milk) mixed with about 1 cup of Oatly iMat (Oat cream). Fantastic! =)
What an extraordinary experience and how well you described it all Kara ! Thanks for dropping by here with your comment and feedback, I am most delighted that you enjoyed this dish and dearly hope you enjoy many more in the coming New Year 2013 – to that end I wish you a Happy New Year and very much look forward to your future comments on my blog. BTW if you wish to join our new and upcoming Monthly Newsletter, just say the word and I will add you to our list. Meantime Best wishes your way ! 🙂
I love your recipes and thank you for sharing them with us. I admire your passion for vegan cooking and you inspire me every time I visit your site. I loved these tasty potatoes and am making them for the second time today. I am wondering how thick the sauce should be before you cover the potatoes with it and how to make it thicker. My sauce is barely thicker than the milk base and I doubled the flour this time. I am wondering if I am expecting it to be thicker than it should be or wondering if you know an easy way to make it thicker (thinking of using this sauce for some veggies too)
Hi there Kim and thanks for dropping by here with your comment. So glad you enjoyed this, and if you wish to have a denser, thicker sauce, add an extra tablespoon of cornflour/cornstarch (mix it into a paste first with a little bit of water, then add it to the cheese-sauce when heating it up) ! This sauce rocks on practically any vegetables you desire. Let me know how it goes again and if you wish to be added to our new monthly newsletter (due out some weeks from now let me know). Meantime best wishes to you and Happy New year !
Hi Miriam, i was just wondering if you send out any of your recipes in emails? that would mean that these delicious recipies would find there way to me all the time instead of me having to find them on facebook etc. if not, that’s fine! happy new year 🙂
Danika Hi there and welcome ! I have just added you to our new upcoming monthly newsletter which is due out some weeks from now, you should get notification of new recipes as well as a lot more soon. Meantime, if you pop round my blog once a week, the top recipe is always the most recent and there for you ! Very best wishes your way and Happy New Year to you too ! 🙂
Hi, Miriam,
I’m a very big fan of your recipes!
You must be a wonderful cook.
Thank you so much for sharing your treasures.
I’ve been a vegetarian for many years but I recently turned to veganism because of the horror that is done to dairy cows.
I’m always looking for great new vegan recipes and yours are my favourite!
Keep doing your great work, I’m sure you are appreciated by many!!!
Thought I’d posted earlier but can’t find the comment. Just wanted to say how much we enjoyed this dish, and I think it will become a new favourite! I made the sauce over cauliflower pieces as part of our Christmas day meal, and it was a great success! The meat-eaters really liked it as well! Thanks 🙂
Lauri Hi there, that’s super news, when meat eaters love vegan then it’s cause to have a little mental celebration together ! Well done and kudos to you for preparing it ! 🙂 I look forward to your future comments on my blog !
Cathy Hi there and welcome here. I am delighted that you love my recipes and even more delighted that you have opted to become Vegan a HUGE Kudos goes to you for choosing this ! The dairy scene is actually obscene and really very sad, but despair not as I have many dishes that are cheesy, creamy etc without the need for the dairy. May I ask you to join our free monthly new upcoming newsletter ? It is ideal for you and others on their vegan journey and will be full of very interesting info and recipe updates, it’s only monthly – if you wish i will add you. Best wishes your way Cathy 🙂 !
Last time I made this I used “subtly sweet” Alpro as it was all I had and it was a slight let down due to the slightly sweet milk I used. I made it again today using almond milk and it was incredible! Absolute perfection. It was knocked up in no time at all; I love that all the sauce ingredients just go straight in to the pan together.
I had it with Linda McCartney sausages and assorted roast vegetables. There’s a bit of sauce left over in the tray and I’m going to be VERY naughty and spread it on some bread and butter (vitalite) for supper ! x
Kim Hi there and welcome here. Sound like perfection. The key with the ‘cheddar’d sauce is the milk one uses – you know for future always to use the milk that has best suited your palette and the dish alike and yes, it mustn’t be a sweetened one – even slightly so will ruin it, so kudos to you for making it with the almond milk, rich, creamy and delicious ! Go for it on your bread and ‘butter’ and let me know if you enjoyed that too (great idea) – meantime, if you haven’t already feel free to join our new upcoming monthly newsletter for recipe updates, vegan tips and info and much more ! If you wish to just let me know so that I can add you to my list. I look forward to your future comments and feedback on my blog. Best wishes your way in the meantime !
Yum! I am sitting here eating these wonderful, creamy and cheesy potatos. Love them. My omni husband just told me they are delicious and will go great with his steak:) Thanks yet again Miriam.
Hi there Marge and thanks for dropping by here with your comment. I am glad that both yourself and your hubby enjoyed my potatoes. Cheers !
What’s a knob? How do I measure it. This recipe look fabulous.
Arlene Hi there – a knob is just under a tablespoon ! Sorry for the vague term in this recipe, it’s not typical of me. Best wishes your way and let me know how it goes !
This is absolutely delicious!!! Never thought that a vegan sauce can taste so good. Thanks for the recipe,Miriam!
Luda Hi there and welcome here. I am delighted that you have made and enjoyed this dish !
We made these potatoes! Delicious! Our grandchildren were here for dinner the night we made them. We should have doubled the recipe. They loved them.
The next morning, we made some additional cheese sauce we used for their favorite, mac and cheese! Lunch was a big success, too!
Your recipes have been a great source of inspiration to me. I am employing a vegan diet as a means of controlling a recurrence of cancer. After six months, my latest pathology report shows the cancer has remained the same. Not showing growth is great news!!! I am pleased to report that my entire medical team is behind me in this endeavor to beat this disease using diet.
Hi there Harley, what wonderful news ! I am delighted that my recipes are being enjoyed to the max, that’s awesome. I suggest you stay on a vegan diet from what you have said. I am a qualified nutritionist and all that I can say to you from my part is consider trying to keep your body in an alkalized state in order to prevent further growth. Cancer loves acid and acid forming foods, so for example a raw juice with 2 green apples 1 lemon (peeled) and some fresh broccoli would be a wonderful way to alkalize your system daily – a juicer these days is very affordable and I think the best investment anyone can make in their health – I am the page owner of Vegan Rejuvenation and here is the link for you if you wish to ‘like’ the page and receive updates – it’s all free of charge and can help assist a better homeostasis of the body. What I have mentioned is in assistance with your medical advice, which I am sure you embrace – everything has it’s own place, but being a little holistic, especially with the diet too will help to embrace your recovery further. I am here if you need any advice. Best wishes your way in the meantime, and I look forward to your future comments on my blog ! Here is the link for you :- https://www.facebook.com/pages/Vegan-Rejuvenation-Grow-Young/221407704561965?ref=ts&fref=ts 🙂 – P.S. Please consider joining my new upcoming newsletter, if so just say the word and will add you.
Thank you for your words of encouragement. I will read about juicing and alkalizing my body. We already juice but not with that particular goal in mind. Thanks, again!!! Any weapon in the arsenal is worth trying.
I have visited Vegan_Rejuvenation-Growing Young. Thanks for the tip. Please do include my name on you newsletter mailing. We have also pre-ordered you upcoming cookbook. Can’t wait to get it. Selfishly I am hoping the recipe for super melting cheese in included!!!
Blessings to you, Miriam!
Hartley Hi there, I am so glad to hear your feedback here. Thanks for pre-ordeirng my book, that is so kind of you. I will add you to my newsletter list right now, and for the melting cheese I will do my best and you will be notified of this – I will be introducing some new stuff there too – thanks and I look forward to your future comments on my blog ! Cheers.
Made these potatoes yesterday, they were absolutely delicious, so easy to prepare,and so cheap to make,Jon, myself and Daisy really enjoyed them, thanks Miriam.
Hi there Catherine, welcome here and thanks so much for dropping by. I am delighted to hear that you have made this dish and it was enjoyed by your family. You can make the same sauce and add it to any vegetables that take your fancy ! I look forward to your future comments on my blog, and best wishes your way in the meantime. 🙂
I LOVE love love this dish!!!!! I always double the recipe when I make it because I can’t stop eating it and it goes quick. I have a weekly dinner party with my some of my family members where I cook for them (they are not vegan) and they gobbled this up as well. Thank you for the recipe! ps- I also add some daiya cheddar cheese to it, a lot of chopped garlic, and I use thyme as the garnish because I don’t have rosemary but it’s wonderful 🙂
Coreyann Hi there and welcome here. I am delighted that you make and enjoy this dish from here so much – furthermore it’s always great when non-vegan friends and family indulge in great vegan creations, so kudos to you for making and sharing this. Any extra vegan cheese is fine ! Garlic is wonderful too ! I look forward to your future comments on my blog ! Best your way in the meantime.
Variations of this have become one of my favourite meals.
The sauce is excellent for lots of situations and I love making it with boiled cauliflower and potatoes in equal amounts, the sauce all over and topped with bread crumbs fried in olive oil together with seeds and herbs. Thanks for sharing this.
And it’s amazing how cheesy the sauce becomes with the tumeric!
It’s a winner Eliza I agree in as much as its so flexible and tasty !
Hi Miriam, a friend in Holland share with me & I’m in South Africa! We also have the Alpro soyoa milk. So it’s good to know that such great vegan recipes are being spread around the world! Thanks for your good work in sharing.
Hi there Hazel and thanks for dropping by here. I hope you enjoy my delights and I look forward to your future comments and feedback on my blog ! Best wishes your way in the meantime.
Miriam, all i can say is Wow this recipe tasted divine, I served it with a salad of baby greens, English cucumber,onions, avocado and orange bell pepper with a simple dressing of EVOO, apple cider vinegar and herbs and just a touch of fresh lemon juice.Thank you for this lovely recipe and you were right in saying that it was Moorish I agree 🙂
Joan Hi there and thanks so much for dropping by here with your feedback, on a true savoury favourite of it’s kind from my blog ! I like the sound of what you served it with and I am sure it is one that you will make again and again. The beauty of this recipe is how diverse it is with regards to what you can serve it on or with. I very much look forward to your future comments on my blog. Best wishes your way in the meantime ! 🙂
These are delicious and simple to make! I’ve made them a couple of times now and never have leftovers. I also make them gluten free by using all-purpose GF flour.
Denise Hi there and welcome here thanks for your wonderful feedback. Great to know you have tried them out with all purpose GF flour, that’s awesome ! 🙂
I am so going to try this. Anyone who says vegan food is boring needs to come to this blog and look at the pictures, which will make you want to make the recipes, which is what I want to do!!
Thanks there Sharon – I suppose just like non-vegan food which can look and taste delicious if made in an appetizing and appealing way, so too can vegan food be mouthwatering both visually and in taste. Here I strive to make it beyond that ! Enjoy and come back to me with your feedback ! Cheers to you in the meantime.
Hi Miriam,
We have just had this dish as mains and it was perfect. My boyfriend is very hard to please, but he had second helpings. Thank you!
Am so glad you made and enjoyed this, especially your hard to please boyfriend, and he had seconds ! That’s awesome news ! Look forward to your future comments on my blog and cheers to you !
Hi where can I find the recipe for vegan butter? We live in South Africa I dont always have all the ingrients that you use… But I love you FB page.
Hi there Telana and welcome here. Thanks for that. Regarding vegan butter – if you can purchase a margarine that is dairy free, it is the equivalent of vegan butter. I am not sure what you can find in SA of that ilk, but health food stores should have a good idea. There are olive oil spreads, soya spreads etc. Good luck and let me know how this goes as and when !
Hi Miriam, I would LOVE to be added to your mailing list! And, thank you!
Have just added you Nancy. It’s monthly and the 1st goes out in a couple of weeks time ! 🙂
Made this again. It was a huge hit with my little picky eaters! Please add me to your mailing list. 🙂
Hi there Becky, that’s really awesome news. My young daughter loved this recipe, which has the addition of this sauce you and your little picky eaters tried and liked 🙂 – I just posted it up today and it’s awesome – http://www.mouthwateringvegan.com/2013/03/01/epic-sweet-potato-lasagne/ just omit the dried fennel on the top and they might just love it ! Best your way in the meantime !
Hi I just found out I’m gluten intolerant. Is there something I can use instead of the flour to thicken the sauce?
Terisa Hi there and welcome here. I suggest you purchase a gluten free flour mix for general use and keep that in stock for when the occasion arises. Cornstarch or arrow root will do the job for this in the meantime – or a combo of rice flour, tapioca flour and cornstarch – so if you need 2 tablespoons as per recipe then use = 1 tbsp of cornstarch and half a tbsp of rice flour and half of tapioca. One you purchase these flours place in an air tight container and refrigerate for future use. Hope this helps (I will be posting up an incredible gluten free dish in the next day that is easy to make and you will love, so come back and visit it here on my homepage or my FB recipe page). Best to you !
I LOVE this cheesy sauce, Miriam. I use it for so many different dishes, as I find vegan cheese substitutes just don’t cut it. Last night I made a very thick version (just 1 cup of milk) and mixed with veg for a pizza topping. It was awesome. Thanks for your inspirations 🙂
Hi Miriam I am so happy to have discovered your website. I love your recipes!! Do you think this recipe would be good substituting potatoes with just broccoli?
Hi there Avia, I too am delighted that you have found my site. In answer to your question, yes, you can use this sauce instead of potatoes, in fact this sauce is very versatile and can be used for countless savoury dishes. Enjoy and come back with your feedback as and when ! Enjoy !
Hi there Lauri, you are absolutely correct, as I was saying to Avia, this sauce is extra versatile and yes, may be used as a pizza topping, particularly if you have thickened it ! I look forward to your future comments on my blog and best wishes your way in the meantime. 🙂
Hi I’m wondering about making this in a crock pot for Easter and slicing potatoes similar to scalloped with a mandolin. Any thoughts on how to tweak this to get the best results for scalloped potatoes?
Heather Hi there and welcome here. I am not sure how I can help you with this – personally I would make it as per my recipe, then dish it into your crock pot to keep it warm and serve from there. You have chosen a wonderful recipe to share but it must be made according to my method in the recipe, then by all means serve it from the crock pot to retain the heat. Enjoy ! 🙂
I made these the other day along with some “vegan fried chicken.” We were in the mood for some comfort food and this was a HIT! Thankfully I made 2 pans as my 14 year old devoured the entire smaller 9×13 pan himself! Next I’m going to try this cheese sauce on noodles. I love your recipes! Thanks for posting such great recipes!!!
So very glad you enjoyed these Trish ! I have to agree with you about this being a comfort food or made into one from how you used it, good for you. So glad you 14 year old loved it too. You seemed to have created a win-win in your kitchen. Well done ! 🙂
I have been eyeing this recipe for months and finally made it today! Served with a smoky seitan roast (from Vegan Diner) and a nice salad. It was excellent! The sauce seemed like a lot so I didn’t add it all, keeping some aside for something tomorrow. But after eating the dish I think I should have added it to have more creamy sauce to eat with the seitan on the side! Next time I’ll pour it all in! I didn’t have my usual unsweetened almond milk on hand so I used 1/2c cashews and 2 cups water and blended all the sauce ingredients together before cooking. Also I used 1T tapioca starch instead of flour because I like the texture for cheese sauces with it. Will make this again for sure!!
Honey Hi, I am so happy you made and enjoyed this. The sauce is so versatile that you can use it with other veggies too ! Hope you enjoy my other recipes and I look forward to your future comments on my blog ! 🙂
Thank-you for such a wonderful recipe, Miriam. ^_^
I have made this dish more times than I can count; it’s so good! Today I decided to change it up a bit; I doubled the sauce and added cauliflower and broccoli. It was just as wonderful as the original. ^_^
This dish is one I shall continue to make for some time; it is a part of my regular rotation.
Thank-you again. ^_^
Glad to hear that this sauce will be with you for a lifetime Nuu – it really works and glad you are trying it out with other delcious veggies, what fun !
My husband is trimming and won’t eat any oil… Will this still work without the oil and butter?
Verka Hi, I’m afraid they will not work without oil and vegan butter, but you can half the amount, by the time you dish out 1 portion of the potatoes it will be very low oil content, the rest of the liquid can be made from stock, ie veg granules/powder mixed with a little hot water. Hope this helps.
Holy moly, those really are the best potatoes! My 14 year old brother who ‘hates vegan food’ came back for seconds! Sooo good, thank you for the recipe!
Hi Katie, that really is awesome news ! Hope you make more recipes up fro my blog for your brother ! 🙂
The sauce is definitely a keeper but wasn’t wild about having it with roasted potatoes – feel be better with leeks, cauliflower, mixed steamed veg or pasta. Vegan daughter loved it so will make again but not with potatoes.
Hi Deb and thanks for dropping by here. By all means use it with vegetables of your choice – it is particularly delicious as a ‘cauliflower cheese’ dish too ! Having said that, it marries very well with broccoli, leeks and mushrooms ! Enjoy. BTW here is my brand new YouTube Channel for you to subscribe to if you wish (I will be posting up weekly and you can receive notifications of the recipes too) https://www.youtube.com/watch?v=VsZDePKRz3k 🙂
This is absolutely the best Golden Cheese Sauce I’ve ever made – and I use it for all sorts of savoury cooking, including the potatoes, which are totally delicious – the best potatoes recipe of its kind so far!!! Thank you, Miriam!!!
Hi Raewyn – you’re welcome, and so glad to hear this as it certainly is a staple in many a household today, & it’s so versatile as you say !