{"id":2272,"date":"2018-11-20T14:48:24","date_gmt":"2018-11-20T14:48:24","guid":{"rendered":"http:\/\/goodhomesmaglv.wpengine.com\/?p=2272"},"modified":"2024-12-11T15:42:09","modified_gmt":"2024-12-11T15:42:09","slug":"vegan-hasselback-potatoes-with-cheese-sauce","status":"publish","type":"post","link":"https:\/\/www.goodhomesmagazine.com\/kitchens\/vegan-hasselback-potatoes-with-cheese-sauce\/","title":{"rendered":"Vegan hasselback potatoes with ‘cheese’ sauce"},"content":{"rendered":"

This vegan hasselback potatoes recipe with fresh chives and dried cranberries is the perfect accompaniment for a main course.<\/p>\n

It’s extra special and perfect for pleasing the plant-based eaters at your table.<\/p>\n

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.<\/p>\n

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

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\"Vegan<\/p>\n

Image: Simon Smith and Peter O’Sullivan<\/em><\/p>\n

Serves<\/strong> 6 Cooks<\/strong> in 50 mins<\/p>\n

Ingredients<\/h3>\n

\u2022 500g baby potatoes
\n\u2022 3 tbsp rapeseed oil
\n\u2022 1 tbsp dried rosemary
\n\u2022 2 tsp sea salt
\n\u2022 1 tsp cracked black pepper
\n\u2022 Zest of 1 lemon
\n\u2022 1 garlic clove, crushed
\n\u2022 Handful of fresh chives,
\nchopped, and handful of
\ndried cranberries, to serve<\/p>\n

For the ‘cheese’ sauce<\/strong><\/p>

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\u2022 80g raw cashew nuts
\n\u2022 120ml filtered cold water
\n\u2022 120ml cold non-dairy milk
\n\u2022 2 tbsp tapioca starch
\n\u2022 3 tbsp nutritional yeast
\n\u2022 1 tsp tahini
\n\u2022 1 tsp white miso
\n\u2022 Pinch of sea salt and
\nwhite pepper<\/p>\n

Method<\/h3>\n
    \n
  1. First, preheat your oven to 180\u00b0C (350\u00b0F). 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\u2019ve sliced into all the potatoes, placing them into a roasting tray as you go.<\/li>\n
  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.\u00a0Once all coated, bake for 30\u201335 minutes, or until golden.<\/li>\n
  3. While the potatoes are in the oven, blitz together all the \u2018cheese\u2019 sauce ingredients in a blender until smooth, then pour into a small saucepan.<\/li>\n
  4. Heat the sauce over a low heat, stirring constantly with a spatula, until it\u2019s thick and creamy.<\/li>\n
  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<\/li>\n<\/ol>\n

    Recipe from Vegan Christmas by Gaz Oakley<\/a> (Quadrille, \u00a315).<\/em><\/p>\n

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