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Easy cheesy potatoes with Brussels sprouts vegan gluten-free

Get the Recipe: Easy 'Cheesy' Potatoes With Brussels Sprouts

Vegan and gluten-free easy cheesy potatoes with Brussels sprouts! The healthy 'cheese' sauce is made from butternut squash and the Brussels sprouts add a wonderful seasonal touch. This recipe is perfect for a comforting dinner, or a side dish for the holidays that's packed full of flavour and nutritious ingredients. 
5 from 3 votes


Roasted vegetables

  • 1.7 lbs potatoes, peeled and chopped
  • 0.5 lbs Brussels sprouts
  • 1 1/2 tbsp date syrup
  • 1 tsp garlic powder

For the butternut squash 'cheese' sauce

  • 3 cups butternut squash, peeled and cubed
  • 2 large carrots, peeled and chopped
  • 1 medium white onion, chopped
  • 1/2 cup plant based milk
  • 1 small red chilli pepper, de-seeded and chopped
  • 2 cloves garlic
  • 1 tbsp mustard, ensure vegan and gluten-free
  • 1/2 tsp sea salt, or to taste
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tbsp cornstarch
  • 1 cup green peas
  • 2 cups spinach


  • Conventional oven
  • Mixing bowl
  • Sauce pan
  • Blender or food processor
  • Frying pan


Make the roasted vegetables

  • Preheat the oven to 200 degrees C (400 F) and line a baking tray with parchment paper.
  • Start by tossing the potatoes and Brussels sprouts in a little bit of date (or maple) syrup and garlic powder. Transfer to the baking tray and roast in the preheated oven until the vegetables cooked through and crispy.

Make the 'cheesy' sauce

  • Boil the butternut squash, carrots and onions until they are soft, which usually takes around 15 minutes.
  • Once the vegetables for the cheesy sauce are cooked through, drain them but keep the water you cooked them in. Add the vegetables to a food processor or blender together with around a cup of the cooking water, plant based milk, red chilli peppers, garlic, mustard, salt, paprika, cumin, turmeric and cornstarch. Blend until smooth.

Combine sauce and vegetables

  • When they are ready, transfer the potatoes and Brussels sprouts to a pan over a medium-high heat together with the sauce. Stir for a few minutes to allow the sauce to thicken. 
  • Add green peas and spinach, stirring for 2-3 minutes more. Serve when the spinach wilts. 


Calories: 319kcal, Carbohydrates: 71g, Protein: 11g, Fat: 2g, Saturated Fat: 1g, Sodium: 470mg, Potassium: 1876mg, Fiber: 12g, Sugar: 17g, Vitamin A: 19691IU, Vitamin C: 126mg, Calcium: 180mg, Iron: 5mg