Simon Smith
Vegan Hasselback Potatoes With Cheese Sauce
The beauty of a hasselback style potato is that the flavor gets into every bite, and each slice crisps up perfectly.
April 5, 2024
Crispy, golden potatoes and creamy cashew-based cheese sauce take center stage in this comfort food dish from popular YouTuber Gaz Oakley’s Vegan Christmas cookbook.
What you need:
For the potatoes:
1 pound plus 2 ounces baby potatoes
3 tablespoons olive oil
1 tablespoon dried rosemary
2 teaspoons salt
1 teaspoon black pepper
Zest of 1 lemon
1 garlic clove, crushed
For the cheese sauce:
½ cup cashews
½ cup cold water
½ cup vegan milk
2 tablespoons tapioca starch
3 tablespoons nutritional yeast
1 teaspoon tahini
1 teaspoon white miso paste
⅛ teaspoon salt
⅛ teaspoon black pepper
For garnish:
¼ cup fresh chives, chopped
¼ cup dried cranberries
What you do:
- For the potatoes, preheat oven to 350 degrees. In a small bowl, place one potato and cut across with a metal spoon at ⅛-inch intervals, being careful to not cut all the way through. Remove from bowl and repeat until all potatoes are sliced. On a baking tray, place potatoes.
- In a small mixing bowl, add remaining ingredients and stir. Use a pastry brush to brush mixture over potatoes, making sure to get into potato cuts. Once coated, bake 35 minutes, or until golden.
- For the cheese sauce, into a blender add all ingredients and blend until smooth. Pour into a small saucepan and heat over low, stirring constantly until thick and creamy.
- Remove potatoes from oven, sprinkle with chives and dried cranberries, drizzle cheese sauce on top, and serve immediately.
For more plant-based recipes like this, read:
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