This comforting vegan potato bake recipe is similar to a creamy potato gratin or dauphinoise potatoes, but it uses non dairy milk and cashews to make the sauce.

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It works really well as a side dish, or it can be the main event if you serve it with some bread or a side salad.

This bake is something that the whole family can enjoy. It is easy to put together and the recipe is straightforward to follow.

Keep reading if you fancy making this for dinner this week.

If you feel like something a little spicier, see our Vegan and Gluten-Free Sweet Potato Masala Recipes

What Do You Need?

You will need a large baking dish that is deep enough for several layers of vegetables and sauce.

You will also need a large frying pan to fry the onions and mushrooms.

This recipes calls for chopped vegetables, so you will need a knife and a chopping board.

You will need a blender or a food processor to make the sauce, and a heatproof bowl for soaking the cashew nuts.

Is your Blender losing its whizz? Don’t panic. We’ve got all the latest models for you at a variety of price points. Just click here for more information.

Looking for a change for breakfast? Try our Vegan & Gluten-Free Muesli Recipes

Tips And Tricks

Here are some tips and tricks you should follow if you want this recipe to come out perfectly every time.

Cashew nuts – You need to soak the cashew nuts in hot water for at least 20 minutes. This will soften the nuts and make them easier to blend into a sauce.
Slicing – When you slice the potatoes, make sure the slices are of even thickness. This will ensure that the potato cooks evenly – you don’t want some soft bits and some hard bits. The thickness of the potato slices will determine how long they take to cook. If you like your potatoes soft then slice them as thin as possible, but if you want them to have a bit of bite then leave them thicker.
Sauce – If you find that the sauce is too thick to spread or pour when assembling the bake, you can heat it up in a saucepan for a couple of minutes.

Cheese – The vegan cheese is optional – you can leave it out if you prefer.
Garnish – This recipe suggests using chopped chives and pine nuts as a garnish, but you can use any kind of herbs that you fancy.
Serving – If you want to dish this up at the table, use a pyrex/oven proof glass dish. This means that the layers will be visible and it will look very appetising to your guests.

Our Slow Cooker Porridge Recipes can easily be adapted to a vegan diet. And if you don’t have a slow Cooker (Crock-Pot), we can help with that.

How Can You Customise This Recipe?

There are several ways that you can change this recipe if you want to customise it.

Potato – This recipe uses white potatoes, but you could use sweet potatoes instead. Or even a mix of the 2. This latter option looks particularly attractive in a glass dish.

Vegetables – Mushrooms and zucchini add flavour and nutrients to this dish, but you can use whatever vegetables you like – spinach, broccoli, bell peppers, sweetcorn, peas – or chuck in whatever needs using up.
Milk – You can choose whatever kind of non dairy milk you like. A nut milk would work well as cashew nuts are used to make the sauce, but oat milk or soy milk would work well too. You can also switch the milk out for water if you prefer, but the sauce won’t be as creamy.
Layers – you can adjust the layers of this bake if you want to. Some people use the mushrooms and onions as a filling between two layers of potato and zucchini. Other people use half of the mushrooms and onions in the middle and half on the top underneath the sauce.

Do you love a good pizza? Here are our Paleo Vegan Pizza Recipes

Comforting Vegan Potato Bake Recipe

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Recipe by Dylan Cole Course: MainCuisine: French

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

238

kcal

Ingredients

2 pounds 2 Potatoes (peeled)

200 g 200 Zucchini
200 g 200 Mushrooms
1 tablespoon 1 Olive oil

1 tablespoon 1 Onion (sliced)
3 cloves 3 Garlic (minced)
140 g 140 Cashews (soaked in hot water for 20 minutes)

240 ml 240 Vegetable broth
240 ml 240 Non dairy milk
4 tablespoons (optional) 4 Nutritional yeast

to taste Salt and pepper
4 tablespoons (optional) 4 Vegan cheese
garnish (optional) Chives (chopped)

garnish (optional) Pine nuts (chopped)

Directions

Start by preheating the oven to 355 degrees fahrenheit. Prepare the baking dish by greasing it with oil.

Slice the potatoes thinly. The thinner you slice them the faster they will cook and the softer they will be. Next, slice the zucchini a little thicker than the potatoes, as it takes less time to cook than potato.
Add the oil to a large frying pan over a medium to high heat. Add the onions and the mushrooms and fry them for around 5 minutes. The onions should soften and start turning brown. Add the garlic and fry for another minute or so, then remove the pan from the heat.
Now it is time to make the sauce. Drain the cashews that have been soaking in hot water and place them in your blender. Add the non dairy milk, vegetable broth, and nutritional yeast. Blitz until the mixture is smooth and creamy – this may take several minutes. Taste the sauce to check for seasoning and add salt and pepper as required.

Next, you need to assemble the bake. Use half the potatoes and zucchini to create a layer at the bottom of the dish. Alternative between a slice of potato and a slice of zucchini. Pour half of the cashew sauce over the top, then spread the onions and mushrooms over the sauce. Use the rest of the potatoes and zucchini to create another layer, then add the remainder of the sauce.
Bake the dish in the oven for around 50 minutes. If you are worried about it overcooking or turning brown, put the dish on the bottom shelf and/or cover it with foil. If you want to finish off the bake with some vegan cheese, chives and a sprinkle of pine nuts then add these ingredients 10 minutes before the end of the cooking time.
Remove the dish from the oven after 50 minutes. Check that the potatoes are cooked by gently poking a fork into the dish – it should slide in with no resistance. If the potatoes are cooked then the bake is ready to be served!

If you’re newly vegan and are dreading the next family get together, see our piece: Recently Gone Vegan? – Tips to Surviving Social Gatherings for some advice

Author
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Dylan Cole

When it comes to great places to eat in Australia, the list really is endless. There are so many different restaurants, cafés, and chains to try that you really are spoiled for choice. From Italian food, to Japanese food, to a good ‘ole rump steak, the food options are endless.

This is why I decided to set up my blog, Eatability, to share the best food and drink spots in Australia with as many people as possible. Hi, my name is Dylan Cole, and I moved to Australia five years ago from England, UK.

Through this blog, I will be sharing and recommending some of my favorite places you need to visit, such as where to find the best pizza in Adelaide, and the best bakery in Brisbane. Whatever food you are fancying, I have got you covered!