Vegan Cream Potatoes

Cream and potatoes!! That is probably one of the combinations I missed the most when I started eating plant-based. To begin with, I live in Denmark and here cream with potatoes is basically worshipped (at least from my perspective). Everywhere I ate out, I could see those creamy potatoes taunting me and screaming to be eaten.

It wasn’t until a few days ago that I realized that cream potatoes are completely doable in a vegan version, incredibly easy and completely satisfying.

vegan oven cream potatoes

Here is a simple recipe for you!

Ingredients for Vegan Cream Potatoes

  • 1,2 kg (2,6 pounds) potatoes
  • 700ml vegan cream (or coconut milk, full-fat)
  • 2 teaspoons salt
  • 1 tablespoon rosemary (optional, but gives a kick)
  • 1/2 teaspoon nutmeg (optional)
  • a pinch of black pepper
  • 3 cloves of garlic, pressed

How to cook the vegan cream potatoes

  1. Peel the potatoes and cut them up in thin slices.
  2. Heat up your oven to  200°C (390°F).
  3. Put them in your deep ovenproof dish of choice.
  4. In a bowl, mix all other ingredients and then pour over the potatoes, spreading them evenly.
  5. Put the dish in the oven (somewhere in the middle) and let them bake.
  6. Stir around 3 times the potatoes as they bake (maybe each 10-15 minutes), they should be ready in about 50 minutes.
  7. Eat them together with Vegan Meatloaf or some Veggie Quinoa Balls, whatever else you want or enjoy them alone as they are!


  • Make sure to stir the potatoes or some of them will not be cooked well and will crunch!
  • Add whatever spices you personally enjoy with potatoes to your cream mix.
  • Works well without garlic too but garlic makes it better.
  • Garlic can be replaced with garlic powder.
  • These are not my pictures – I forgot to take pictures myself. Will be replaced as soon as I make the potatoes again haha!

Explore more vegan recipes here:

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