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Home » Recipes » Sides

Published: Dec 16, 2021 · Modified: Feb 24, 2022 by James Wythe · This post may contain affiliate links

Vegan Dauphinoise Potatoes

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This vegan dauphinoise potatoes recipe with dairy-free cashew cream sauce is the perfect gluten-free side dish for the holiday season! Super creamy and flavourful, vegans and non-vegans alike will swoon over this classic recipe.

closeup of Vegan Dauphinoise Potatoes in baking dish with dairy-free cream sauce and fresh thme

There’s something about the holiday season that makes me crave cheesy, creamy potatoes. I knew there had to be a way to satisfy this craving while sticking to my dairy-free diet. Thus, these vegan dauphinoise potatoes were born!

Vegans and non-vegans alike will love this healthy side dish. It’s bursting with flavour from the fresh thyme and dijon mustard. And it gets its creaminess from my secret ingredient — cashews.

Not vegan? These dauphinoise potatoes can easily be made with dairy-based ingredients!

And if you love potatoes as much as I do, then you’ve got to try my olive smashed potatoes and my herb-salted hasselback potatoes recipes!

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Serving Suggestions
  • Leftovers
  • FAQ’s
  • Recipe

Ingredients

overhead view of labeled ingredients, including Dijon Mustard, Cheese, milk, Cashews, Thyme, and Potatoes
  • Cashews (raw, aka not roasted)
  • Fresh thyme (can use dried in a pinch)
  • Dijon mustard
  • Dairy-free milk (I used unsweetened almond milk, but any milk will work.)
  • Potatoes (Maris piper works best.)
  • Grated cheese (I used vegan, but any mild or sharp cheese will work.)

See recipe card at the bottom of this page for quantities.

Instructions

Start by measuring out all of the ingredients for the dairy-free cream sauce. Add the cashews, milk, thyme, and mustard to a blender, and blend until completely combined.

Milk, Cashews, & Thyme added to a blender to make a dairy-free cream sauce

Next, prepare the maris piper potatoes. You can slice them with a knife like I did or use a mandolin. You just want them to be roughly the same size and thickness so they cook evenly.

Boil them in a small pot for 3 minutes to soften them before baking.

top view of Chopped Potatoes in a Chopping Board, boiling potatoes in pot

Next, assemble the vegan dauphinoise potatoes in a prepared casserole dish. Start by adding a layer of potatoes to the bottom of a large baking dish. Then, pour over some of the cashew sauce with a generous sprinkle of the grated cheese and more fresh thyme.

top view of Dijon Mustard, Cheese, milk, Cashews, Thyme, Potatoes in white baking dish

Repeat two more times. (I like to have three layers total, ending with the cheese and herbs.)

top view of Dijon Mustard, Cheese, milk, Cashews, Thyme, Potatoes in white baking dish

Bake at 200C (390F) for 30 minutes until the cheese is golden and the potatoes are cooked through⁣. It should be bubbling around the edges.

Substitutions

Here are a few suggestions for how you can adapt or substitute ingredients:

  • More herbs — Instead of or in addition to the fresh thyme, you could use fresh rosemary, parsley, or sage.
  • Sweet potatoes — If you prefer sweet potatoes over maris pipers, then you can swap them in this recipe.

Variations

A primary reason I love this gluten-free dauphinoise potatoes recipe is because it’s so flexible. I use gluten-free, dairy-free and meat-free ingredients due to allergies and personal choices but you can easily use:

  • Bacon — Top with some crispy, crumble bacon or pancetta before serving.
  • Dairy — If you’re not vegan or lactose intolerant, then use standard dairy-based ingredients like cream and cheddar cheese.

Equipment

You’ll need a high-speed blender to make the dairy-free cashew cream sauce, as well as a small pot to boil the potatoes and a casserole dish to bake the completed dish. A standard 9×13 should work well.

vegan dauphinoise potatoes front view inside white baking dish with dairy-free cashew cream sauce

Serving Suggestions

These vegan dauphinoise potatoes are a signature side dish that goes well with nearly any main, especially around the holidays. Here are some of my favourite dishes to serve alongside them:

  • Easy Lentil Wellington
  • Christmas Stuffed Squash
  • Orange-Stuffed Trout with Mediterranean Veggies
  • Plant-Based Sausage Tray Bake
  • Summer Salmon Kebabs
  • BBQ Salmon Burgers

Leftovers

If you have a portion of these dairy-free dauphinoise potatoes leftover, simply place in a sealed container in the fridge overnight. You can either reheat in the oven or microwave the next day for lunch or dinner.

Cooked potatoes don’t freeze that well, so eat within a few days of making.

FAQ’s

Does it matter if I use dried or fresh herbs?

Nope! I prefer fresh when I have them on-hand, but dried works just as well.

Can I use red or gold potatoes for these gluten-free dauphinoise potatoes?

Potatoes with waxy peels don’t do well with this recipe. I prefer maris pipers or sweet potatoes so that the sliced potatoes are cooked fully and remain fluffy, even when coated in the dairy-free cheese sauce.

Will non-vegans enjoy this dairy-free dauphinoise potatoes recipe?

Absolutely! They probably wouldn’t even know this dauphinoise potatoes recipe was dairy-free if you didn’t tell them. It’s a crowd-pleaser!

Can I use nuts other than cashews?

Truthfully, cashews are the best nut to use in this vegan dauphinoise potatoes recipe’s dairy-free cream sauce. They’re full of delicious and healthy fats and truly come close to real cream in terms of texture and flavor when blended.

vegan dauphinoise potatoes top view inside white baking dish with dairy-free cashew cream sauce

Are you ready to try this delicious gluten-free dauphinoise potatoes recipe?! I am so excited to hear what you think.

If you tried this recipe, please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!

Recipe

vegan dauphinoise potatoes in baking dish with spoon

Vegan Dauphinoise Potatoes

Vegan & dairy-free version of a classic roast dinner side dish
5 from 1 vote
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Course: Christmas, Side Dish
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Author: James Wythe
Cost: £5

Ingredients

  • 100 g cashews
  • 2 sprigs fresh thyme
  • 1 tsp dijon mustard
  • 250 ml milk of choice (I used unsweetened almond milk)
  • 1 kg potatoes (I used maris piper)
  • 150 g cheese of choice (I used vegan)

Instructions

  • To a blender cup add the cashews + thyme + mustard + salt & pepper + milk and blend until smooth
  • Thinly slice your potatoes and add to a pot with boiling water for 3 minutes to help soften
  • Add a layer of potatoes to the bottom of a large baking dish, pour over some of the cashew sauce + grated cheese + fresh thyme and repeat to layer it up (I go for 3 layers)
  • Bake at 200C (390F) for 30 minutes until golden and the potatoes are cooked through⁣

Notes

Leftovers

If you have a portion of these dairy-free dauphinoise potatoes leftover, simply place in a sealed container in the fridge overnight. You can either reheat in the oven or microwave the next day for lunch or dinner.
DID YOU MAKE THIS RECIPE?Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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Hey I’m James, a fully qualified Health Coach, Author and Professional Food Blogger. My aim is to inspire you to cook easy and delicious home cooked food. 10 years ago I fell seriously ill out of the blue which left me bed bound for 2 years and house bound for the next 4 years. I decided to open my blog in 2016 to share my recovery journey and passion for food with the world.

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