Hasselback potatoes with ‘cheese’ sauce
- December 2018
- Serves 6
- Hands-on time 20 min, oven time 30-35 min
What’s better than crispy hasselback potatoes? Spuds smothered in a silky cheese sauce, that’s what. And this whole dish is vegan too. You can’t go wrong.
This recipe is from Gaz Oakley’s cookbook, Vegan Christmas (Quadrille £15).
- Dairy-free recipes
- Vegan recipes
- 8.5g (1.7g saturated)
- 25.7g (4.4g sugars)
If your potatoes are large, cook them for up to 15-20 minutes longer.
Roast the potatoes and make the cheese sauce up to a day ahead. Cool, cover and chill separately until needed. Reheat the potatoes in a low oven and gently reheat the sauce until piping hot to serve.
Nutritional yeast is available from Ocado, health food shops or online at Amazon. It’s made from deactivated yeast and adds a nutty/cheesy savoury flavour, a little like parmesan.
Tapioca starch or tapioca flour is made from the root of the cassava plant and used as a thickener. You can buy it in larger supermarkets, health food shops or online at souschef.co.uk. If you can’t find any, use 1 tbsp cornflour instead.
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