Cheesy (Vegan) Hasselback Potato Gratin
The creamiest, cheesiest, garlicky vegan hasselback potato gratin. A savoury comfort recipe through and through. And a wonderful recipe to wow your guests.
Servings 6 people
Calories 250kcal
Ingredients
- 3/4 cups raw cashews
- 1 1/2 cups unsweetened almond milk (splashes more if needed)
- 4 cloves garlic
- 2 tsp sea salt
- 1/2 cup nutritional yeast
- 1 1/2 tsp dijon mustard
- 1 1/2 tsp apple cider vinegar
- 1 tsp avocado oil , for painting
- pinch sea salt
- 2 tsp dried rosemary , plus more if desired
- 2 lb potatoes (white and red, about 6 medium potatoes), thinly sliced
- 1 small red onion , thinly sliced
Instructions
- Soak the cashews in boiling water for 1 hour, strain. Alternatively, soak the cashews in room-temperature water overnight. Cover and store in the fridge, strain.
- Make the cashew cheese sauce: In a blender add the soaked cashews, almond milk, garlic, sea salt, nutritional yeast, Dijon mustard, and apple cider vinegar. Blend until smooth and creamy, about 1 minute. (If mixture is too thick, add splashes more almond milk. It should be a smooth and pourable consistency).
- Preheat oven to 350F/180C. Lightly paint a 10-inch cast iron skillet with avocado oil and sprinkle with salt and dried rosemary. Arrange the potatoes side-by-side to stand up vertically on a slight angle; working your way around the edge of the pan and into the centre. Wedge thin slices of onion between the potatoes.
- Pour the cashew cheese sauce over the potatoes ensuring it falls between the nook and crannies. Pour just enough cashew cheese sauce to cover all the potatoes, but still ensuring about the tops are still exposed.
- Cover the pan with tin foil, or an oven safe lid and bake until the potatoes are fork tender, 60-75 minutes. Remove the foil and turn oven to broil, cook for another 3 to 5 minutes to lightly brown the top.
Notes
*Reserve any remaining cashew cheese sauce to serve on the side. Or, use in my Cheesy Leek and Potato Soup.
**If you forget to soak cashews overnight you can speed up the process by soaking cashews in boiling water for 1 hour,
***If you don't have a cast iron skillet I suggest using a baking pan.
Nutrition
Calories: 250kcal | Carbohydrates: 36g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 929mg | Potassium: 1096mg | Fiber: 7g | Sugar: 2g | Vitamin C: 26mg | Calcium: 179mg | Iron: 8mg