This vegan-friendly, dairy-free hasselback recipe with fresh chives and dried cranberries is the perfect accompaniment for a main course. 

Vegan Hassleback Potatoes With Cheese Vegan Christmas Gaz Oakley Quadrille Good Homes Magazine

Image: Simon Smith and Peter O'Sullivan

Tweaking traditional recipes to suit your guests dietary requirements doesn't have to be stressful. Jazz up your roasties this year by following this 'cheesy' vegan hasselback potatoes recipe.

The beauty of these hasselbacks is that the flavour gets right in to the potato, and the slices on top crisp up beautifully.

Serves 6 Cooks in 50 mins 

Ingredients

• 500g baby potatoes
• 3 tbsp rapeseed oil
• 1 tbsp dried rosemary
• 2 tsp sea salt
• 1 tsp cracked black pepper
• Zest of 1 lemon
• 1 garlic clove, crushed
• Handful of fresh chives,
chopped, and handful of
dried cranberries, to serve

For the 'cheese' sauce

• 80g raw cashew nuts
• 120ml filtered cold water
• 120ml cold non-dairy milk
• 2 tbsp tapioca starch
• 3 tbsp nutritional yeast
• 1 tsp tahini
• 1 tsp white miso
• Pinch of sea salt and
white pepper

Method

  1. First, preheat your oven to 180°C (350°F). Next, take a wooden spoon and sit a potato in the bowl of the utensil. Starting at one end, cut across the potato width-ways at 3mm intervals. The spoon will stop you cutting right through the potato. Carry on until you’ve sliced into all the potatoes, placing them into a roasting tray as you go.
  2. Mix together the oil, rosemary, seasoning, lemon zest and garlic in a mixing bowl, then use a pastry brush to brush over the potatoes, making sure you get lots into the cuts. Once all coated, bake for 30–35 minutes, or until golden.
  3. While the potatoes are in the oven, blitz together all the ‘cheese’ sauce ingredients in a blender until smooth, then pour into a small saucepan.
  4. Heat the sauce over a low heat, stirring constantly with a spatula, until it’s thick and creamy.
  5. When the potatoes are cooked, sprinkle over the chives and dried cranberries and serve them straight away with the sauce on the side or drizzled over the top

Recipe from Vegan Christmas by Gaz Oakley (Quadrille, £15).

 

What's your go-to vegan dinner recipe? Let us know by tweeting us @goodhomesmag or post a comment on our Facebook page.

 

RELATED ARTICLES

Spiced vegan wellington with cranberry and orange sauce 

Zesty Brussels Sprouts recipe with vegan 'bacon' bits

Vegan doughnut profiteroles recipe

Red White Themed Christmas Dinner Table Setting Unspalsh Jumbo Pics Good Homes Magazine
Kitchen

4 delicious vegan Christmas recipe ideas

Enjoy a plant-based Christmas dinner this yeah by following these tasty festive vegan recipes - from spiced wellington to doughnut profiteroles.
Fried Doughnut Profiteroles Vegan Christmas Gaz Oakley Quadrille Good Homes Magazine
Kitchen

Vegan doughnut profiteroles recipe

Looking for vegan dessert ideas? Then look no further than this creamy, chocolately dairy-free profiteroles recipe.
Brussels Sprouts Recipe Vegan Bacon Bits Vegan Christmas Gaz Oakley Quadrille Good Homes Magazine
Kitchen

Zesty Brussels sprouts recipe with vegan 'bacon' bits

Follow this citrus-infused sprouts recipe with coconut 'bacon' bits to accompany your main vegan dish this Christmas.
Spiced Vegan Wellington Vegan Christmas Gaz Oakley Quadrille Good Homes Magazine
Kitchen

Spiced vegan wellington recipe with cranberry and orange sauce

Follow this delicious vegan wellington recipe with seasonal flavours for a super tasty meat-free and dairy-free Christmas main dish.
Vegan Hassleback Potatoes With Cheese Vegan Christmas Gaz Oakley Quadrille Good Homes Magazine
Kitchen

Vegan hasselback potatoes with 'cheese' sauce

Cooking dinner for guests with different dietary requirements needn't be a stress. Simply follow this crispy, 'cheesy' vegan hasselback potatoes recipe.
Pan Roasted Chestnuts On Outdoor Table The Art Of Hygge Good Homes Magazine
Kitchen

How to make the perfect pan roasted chestnuts

We show you how to roast chestnuts at home in two simple steps. Happy roasting!