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vegan dauphinoise potatoes in baking dish with spoon
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5 from 3 votes

Vegan Dauphinoise Potatoes

Vegan & dairy-free version of a classic roast dinner side dish
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Christmas, Side Dish
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
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⁣

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Simply place in a sealed container in the fridge overnight. You can either reheat in the oven or air fryer the next day for lunch or dinner.
To Freeze: I find that cooked potatoes don’t freeze that well, so eat within a few days.
Tip 1: Opt for Maris piper potatoes as I find these work the best.
Tip 2: Slicing about 2-3mm thick helps it to cook faster but also not be too thin and fall apart.
Tip 3: If you don't have a high powered blender then soak the cashews in hot water for 10 minutes to get a creamy sauce.

Nutrition

Calories: 432kcal | Carbohydrates: 60g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Fiber: 5g | Sugar: 5g