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.
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.
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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
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
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