Ingredients
Units
Scale
- 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!