This vegan-friendly, dairy-free hasselback recipe with fresh chives and dried cranberries is the perfect accompaniment for a main course.
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
• 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
- 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.
- 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.
- 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.
- Heat the sauce over a low heat, stirring constantly with a spatula, until it’s thick and creamy.
- 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).
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