This vegan dauphinoise potatoes recipe is a fabulous plant-based version of one of my favourite ways to serve potatoes. It’s also a great dish to serve when you are feeding a crowd.
It’s super creamy (but without cream!) and is a lovely, indulgent dish that is perfect for the festive season (or any family dinner really).
Rather than dairy cream, I use a homemade cashew cream sauce to get that lovely creamy texture. Mixed with herbs and seasoning, it really is as good as the original.
What are dauphinoise potatoes?
Dauphinoise potatoes are a way of cooking potatoes in a creamy sauce. You thinly slice the potatoes and cook them in the cream until the cream has softened the potatoes and you get a lovely crispy topping.
The name comes from where it was originally made – the Dauphiné region of southeastern France.
My version isn’t exactly traditional, but if you are looking for a version without dairy, this is a fantastic option!
How to make a vegan dauphinoise potatoes at home
It’s super easy to make this dish at home. Firstly, you soak the cashews and once soft, combine with stock and seasoning to make a creamy sauce.
Next, you need to thinly slice your potatoes. No need to peel them either, which saves lots of time. I use a food processor to cut them so they are an even size, but you can use a hand-held mandoline or just cut by hand.
Once the potatoes are ready, you simply layer them up with the cream sauce. Once all the layers are ready, it is baked for about an hour until soft, creamy and delicious.
How to make dauphinoise potatoes dairy free
I like to make my own cashew cream sauce. You can substitute for a non-dairy cream; however, they can sometimes be heavily processed, and I prefer to make my own.
By soaking the cashews in boiling water they become very soft. Once blended with the seasoning, the sauce has the same consistency to cream.
What can I serve with vegan dauphinoise potatoes?
They make a great side dish for most meals but especially a roast dinner. Serve with a nut roast or a wellington and lots of seasonal veggies.
What ingredients are in vegan dauphinoise potatoes:
- Potatoes
- Cashews
- Vegetable stock
- Dried or fresh thyme
- Nutritional yeast
- Olive oil
- Lemon juice
- Garlic
- Salt & pepper
What are the nutritional benefits of some of the main ingredients:
Potatoes
They can sometimes get a bad press for their high carb content; however I love potatoes! Potatoes are actually packed with nutritional benefits. They’re an excellent source of vitamin C and some of the key B vitamins. Plus, they provide fibre, aiding digestion and keeping you fuller for longer.
Cashews
Cashews are a great source of copper as well as magnesium. They are a fantastic base for creamy sauces because of their softer texture, mild taste and white colour.
Thyme
Adding thyme to this recipe isn’t just about the flavour—though its flavour is a great match for creamy potatoes. Thyme is also rich in antioxidants and has antibacterial properties. Fresh thyme works well here, but dried thyme is just as good, if that’s what you have to hand.
Nutritional Yeast
Nutritional yeast is what gives the sauce a more savoury, cheesy flavour. It’s a great store-cupboard essential to have. It’s a good source of B vitamins, including B12 (if fortified).
Storage and Shelf Life
This dish stores well in the fridge. Once cooked, allow it to cool completely before refrigerating. It will keep in the fridge for up to three days.
To reheat, pop it in the oven at 180°C (350°F) until warmed through. If it seems a bit dry, you can add a bit of plant-based milk before reheating. You can also reheat in the microwave.
For longer storage, you can freeze the dauphinoise for up to three months. Just make sure it’s fully defrosted before reheating. However, I think for best results it is better fresh.
Recipe Tips:
Slice the potatoes evenly: Use a food processor or a mandoline slicer to get even potato slices. This ensures that all the slices cook at the same rate.
Soak the cashews: For the creamiest sauce, soak your cashews in hot water for at least 20 minutes. If you’re planning ahead, soaking them overnight in cold water works too.
Don’t skimp on the seasoning: Potatoes can handle a decent amount of seasoning. Add salt to both the sauce and the potatoes as you layer, to enhance all the flavours.
Cover for the first half: Bake the dish covered with foil for the first 30 minutes. This traps steam and softens the potatoes. Remove the foil for the final 30 minutes to get a golden, crispy top.
Type of potatoes: I like to use a soft, more floury potato like a Maris Piper or King Edward for this dish. In the US this would be something like a Russet.
If you liked this recipe, why not try these other potato dishes:
Cauliflower, Potato & Lentil Curry
Vegan Dauphinoise Potatoes
Ingredients
- 180 g raw, unsalted cashews (1¼ cups)
- 1.7 kg potatoes (3¾ lbs)
- 250 ml veg stock (1 cup)
- 160 ml oat or soya milk (⅔ cup)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 4 tbsp nutritional yeast
- 1 tsp garlic powder
- Salt and pepper
- 3-4 sprigs fresh thyme or 2 tsp dried thyme
- Vegan parmesan (or cashew) cheese (optional)
Instructions
- Preheat the oven to 180C/350F.
- Add the cashews to bowl and cover with boiling water. Set aside for 20 minutes whilst you prepare the potatoes.
- Slice the potatoes thinly (no need to peel) in 3mm slices. I used a food processor for this, but you can also cut with a sharp knife (or use a mandoline). Keep the potatoes in cold water until ready to use (to prevent them going brown).
- Drain the cashews and add to a blender with the vegetable stock, milk, olive oil, lemon juice, nutritional yeast, garlic and some salt and pepper. Blend for a minute or two until the sauce is creamy.
- Oil a large baking dish (mine is 32cm by 26cm and is about 9cm deep). Place a layer of potato in bottom of the dish, slightly overlapping the potatoes. Continue the layering until you’ve used about a third of the potatoes. Sprinkle over some chopped thyme leaves, a little salt and pepper and pour over about a third of the cashew cream.
- Keep layering with the potatoes and cream in the same way until is it all used up. The potatoes should be just submerged in the cream with the top layer still visible.
- Top with some optional vegan (or cashew) parmesan cheese and cover with foil. Bake for 30mins with the foil. After 30 minutes remove the foil and bake for an additional 25-30 mins.
- Remove from the oven and check to see if the potato is fully cooked. Serve immediately.
Notes
- This dish will comfortably serve 6-8 as a side dish. The nutritional information is based upon 8.
- This stores well in the fridge. Once cooked, allow it to cool completely before refrigerating. It will keep in the fridge for up to three days.
- I used a baking dish that is 32cm by 26cm and is about 9cm deep.
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