Vegan Dauphinoise Potatoes
Whether you are looking for a great side dish for Sunday lunch or a festive gathering, these vegan dauphinoise potatoes are a fantastic option. Easy to make, full of flavour and packed with nutrients, this creamy and luxurious dish will become a firm favourite.
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.
Nutrition
Calories: 296kcalCarbohydrates: 37.7gProtein: 9.7gFat: 9.9gSaturated Fat: 1.6gFiber: 5.6g
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