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This vegan Cheesy Potato Casserole with Thyme Ritz Crackers is the ultimate comfort food, featuring tender potatoes smothered in a creamy, dairy-free cheese sauce and topped with buttery, golden Ritz crackers. Perfect for holiday dinners, family gatherings, or cozy weeknight meals, this easy vegan potato casserole delivers delicious cheesy flavor and a satisfying crunchy topping in every bite. Whether you’re looking for a crowd-pleasing vegan side dish or a hearty plant-based comfort food recipe, this cheesy potato bake is sure to become a new favourite!
Why you’ll love this vegan holiday side recipe…
- Creamy and cheesy: Tender potatoes are coated in a rich, velvety vegan cheese sauce that delivers all the comforting flavors you crave.
- Golden, crunchy topping: Buttery Ritz crackers and fragrant thyme create an irresistible crispy topping that perfectly complements the creamy potato filling.
- 100% plant-based: This dairy-free casserole is perfect for vegan guests and anyone looking for a delicious plant-based holiday side dish.
- Easy to prepare: Made with simple ingredients and straightforward steps, this potato casserole is ideal for busy holiday cooking.
- Perfect for special occasions: Serve it at Thanksgiving, Christmas dinner, Easter, or any family gathering where comforting food belongs on the table.
- A crowd-pleasing favorite: With its creamy texture, savory herbs, and crunchy cracker topping, this vegan cheesy potato bake is a side dish everyone will want seconds of!
Ingredients for this Cheesy Potato Casserole…
- Potatoes: The star of this casserole! They become tender and delicious as they bake in the creamy vegan cheese sauce.
- Vegan cheese: Adds that rich, cheesy flavor we all love. Choose your favorite dairy-free cheese that melts well.
- Vegan Greek-style yogurt: Makes the sauce extra creamy, with a subtle tang that balances the cheesy flavors.
- Soya milk: Helps create a smooth, creamy sauce that coats the potatoes beautifully. You can use another unsweetened plant-based milk if you prefer.
- Nutritional yeast: Adds a delicious, savory, cheesy depth of flavor to the dairy-free sauce.
- Garlic: Brings a lovely aromatic, savory flavor that complements the cheese sauce and makes this casserole even more delicious.
- Vegan butter: I use salted vegan butter, but unsalted vegan butter works just as well. Simply adjust the salt to taste.
- Salt and black pepper: Essential seasonings that bring all the flavors together.
- Fresh thyme: Adds a lovely aromatic, earthy flavor that pairs beautifully with the creamy potatoes and crunchy cracker topping.
- Ritz crackers: The crushed cracker pieces create that irresistible golden, buttery crunch on top. Check the ingredients to make sure your crackers are vegan-friendly.
- Cayenne pepper: A light sprinkle over the crushed crackers adds a gentle kick of heat and a lovely finishing touch.
Making the mashed potatoes
Start by peeling the potatoes and cutting them into medium-small chunks. Transfer them to a large pot, cover with cold water and add a generous pinch of salt. Bring to a boil over high heat and cook until the potatoes are completely tender and cooked through. Drain well and transfer the potatoes to a very large mixing bowl. Add the vegan butter, salt, black pepper, vegan Greek-style yogurt and grated garlic. Mash everything together until combined, then pour in the soya milk and add the nutritional yeast. Continue mashing until the potatoes are smooth, creamy and fluffy. Taste and adjust the seasoning if needed. You want a deliciously creamy, cheesy vegan mashed potato base for your casserole!
Don’t worry, we’ve still got the vegan cheese to add! You can either fold it directly into the creamy mashed potatoes at this stage or save it to layer into the casserole dish along with the mash. Both ways work beautifully, so it’s entirely up to you! Either way, you’re getting plenty of delicious, cheesy goodness in every bite.
Assembling and Baking the Vegan Cheesy Potato Casserole
Transfer the creamy mashed potatoes into a baking dish. If you’ve already folded the vegan cheese into the mash, you’re all set! If not, you can create delicious cheesy layers instead. Spread half of the mashed potatoes into the baking dish, sprinkle over a layer of vegan cheese, add the remaining mashed potatoes and finish with another layer of cheese if desired.
Next, crush the Ritz crackers into small pieces and scatter them generously over the top of the mashed potatoes. Sprinkle with a little cayenne pepper for a gentle kick, then drizzle over some melted butter to help the cracker topping turn beautifully golden and crispy.
Cover the baking dish with foil and bake for 20–30 minutes. Remove the foil and return the casserole to the oven for another 5–10 minutes, or until the topping is golden and crispy and the vegan cheese is lovely and melty. Let it rest briefly before serving!
To make the ultimate comfort vegan meal, serve with…
- Sheet Pan Pecan Crusted Chik’n
- Walnut Mushroom Wellington with Caramelized Onions
- Garlic Maple Roasted Carrots
- Sausage Sweet Potato Brussels Sprouts Sheet Pan with Spicy Maple Tahini Dressing
Tried this recipe?
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If you try this vegan cheesy mash casserole, I’d love to see your creations! Tag me on Instagram @cookingwithparita so I can admire your bakes and share them with the community.
Print Ingredients
- 2kg potatoes
- 2 cups shredded vegan cheese
- 1/2 cup nutritional yeast
- 1/2 cup vegan Greek style yogurt
- 1 cup soya milk
- 113g vegan butter
- 1 tbsp fresh thyme
- black pepper & salt
- 4 garlic cloves grated
- 1/2 tsp ground cayenne powder
Instructions
- Boil the potatoes: Peel the potatoes and cut into medium-small chunks. Add to a large pot of cold salted water. Bring to a boil and cook until the potatoes are completely tender. Drain well.
- Mash the potatoes: Transfer to a large mixing bowl. Add the vegan butter, vegan Greek-style yogurt, grated garlic, salt and black pepper. Mash until combined. Add the soya milk and nutritional yeast. Continue mashing until smooth and creamy.
- Final touches: Transfer half of the mashed potatoes into a baking dish and sprinkle over half of the vegan cheese. Add the remaining mashed potatoes, spreading evenly, and finish with the rest of the vegan cheese. (Alternatively, fold all the vegan cheese directly into the mash before transferring to the dish.)
- Crush the Ritz crackers into small pieces and scatter evenly over the top. Sprinkle with cayenne pepper and drizzle over a little melted vegan butter.
- Bake: Cover with foil and bake at 200°C/400°F for 20–30 minutes. Remove the foil and bake for another 5–10 minutes, until the cracker topping is golden and crispy.
- Serve: Remove from the oven, sprinkle with fresh thyme and serve warm. Enjoy that creamy, cheesy potato filling with the delicious golden, crunchy Ritz cracker topping!
