Go Back
+ servings
Easy cheesy potatoes with Brussels sprouts vegan gluten-free

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. 
Course Main Course, Side Dish
Cuisine Vegan
Keyword butternut squash, Dinner, easy, Gluten free, main course, Oil free, Potatoes, side dish, weeknight dinner, whole food plant based
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 504kcal
Author Maria Gureeva


  • 1.7 lbs potatoes peeled and chopped
  • 1/2 tsp sea salt or more to taste
  • black pepper to taste
  • 1 tbsp maple syrup
  • 0.5 lbs Brussels sprouts

For the butternut squash 'cheese' sauce

  • 3 cups butternut squash peeled and cubed
  • 2 large carrots
  • 1 medium white onion
  • 1/2 cup almond milk (or any other plantbased milk of choice)
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • salt and pepper to taste
  • 1 tsp arrowroot powder
  • 2 cups spinach


  • Preheat oven to 200 degrees C/392 F. 
  • Toss the potatoes in a little bit of salt, pepper and maple syrup. Then, roast in the oven for around 25-30 minutes, until cooked through and crispy.
  • Meanwhile, place the halved Brussels sprouts on a non-stick frying pan flat side down together with a few tbsps of water or veggie stock. Cook them on a medium-high heat for around 4-5 minutes, then flip and cook on the other side for 2 minutes more. Remove from heat and transfer to a plate.

To make the 'cheesy' butternut squash 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 some of the cooking water, almond milk, nutritional yeast, garlic, paprika, cumin and turmeric. Blend until smooth and season to taste with salt and pepper. 
  • Just before serving, pour the cheesy sauce into a saucepan and add either cornstarch or arrowroot powder. Stir over a low-medium heat for a couple of minutes to allow it to thicken. At the last minute, stir in the spinach. Serve immediately with the potatoes or Brussels sprouts. Alternatively, you can keep it in the fridge in an airtight container for 2-3 days, reheating on the stove whenever you want to serve it.


Calories: 504kcal | Carbohydrates: 109g | Protein: 21g | Fat: 2g | Sodium: 817mg | Potassium: 3455mg | Fiber: 23g | Sugar: 19g | Vitamin A: 38585IU | Vitamin C: 202.1mg | Calcium: 431mg | Iron: 18.4mg