Vegan Hasselback Potatoes With Cheese Sauce

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.  

Share this
Serves: 6

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:

  1. 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.
  2. 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.
  3. 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. 
  4. 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:
Share this

The Great Big VegNews Birthday Celebration is HERE! Get a FREE Vegan Jamaican Summer Recipe Book.