Vegan Dauphinoise Potatoes - Helen Ridgeway Nutrition
Whether you are looking for a great side dish for Sunday lunch or a festive gathering, these vegan dauphinoise potatoes are a fantastic option.
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Cooking tools:
- Food processor
- Blender
- Mandoline
- Baking dish
- Oven
- Kettle
- Mixing bowl
- Chef's knife
- Cutting board
- Aluminum foil
Ingredients
- 180 g raw, unsalted cashews ((1¼ cups))
- 1.7 kg potatoes ((3¾ lbs))
- 250 ml veg stock ((1 cup))
- 160 ml oat or soya milk ((⅔ cup))
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 4 tbsp nutritional yeast
- 1 tsp garlic powder
- Salt
- pepper
- 3-4 sprigs fresh thyme or 2 tsp dried thyme
- Vegan parmesan (or cashew) cheese ((optional))
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