Vegan Potato Bake

Vegan Potato Bake

Recipe by @iamblakeproud


  • 175 g raw cashews
  • 400 ml cups unsweetened almond or oat milk
  • 3 large garlic cloves
  • 1 small shallot
  • 1 tbsp lemon juice
  • 1 tbsp miso paste
  • ¼ cup nutritional yeast flakes
  • Rosemary Leaves to your taste (I used about two large sprigs)
  • Thyme leaves to taste (I used about 6 big sprigs)
  • Pepper and Salt to season and chilli flakes cayenne if you like spice
  • 2 TBL olive oil
  • 2 kg Starchy spuds


  1. To start, soak cashews in boil water for one hour. Place drained cashews in an upright blender with half of the plant milk and whiz until smooth. Add everything else to the sauce (except the potatoes) and whiz until smooth. It’s pretty strong but we are going for a fake cheddar flavour here and it will dull down a little bit once the spuds soak up a lot of the flavours. If it is VERY thick add little bits of water until it reaches a pouring consistency.
  2. Normally I would say grease your baking dish or pan but no need to here with the Circulon pans. Wash, dry and Mandolin your potatoes on the thinnest slicer. The thinner you can cut them the crispier they will be and more evenly dispersed the sauce will be. Take your time with this part to get it right.
  3. Now place the potatoes in the desired pan and make them look all pretty.Now pour the sauce all over to fill up around the potatoes.Reserve a little bit of the sauce and brush it over the exposed tops of potato that don’t have sauce on them. Make sure some of the potato is above the sauce as these bits will crisp up and add real texture to the dish.
  4. Cover with foil and bake for 30 minutes at 200'C. Uncover and bake for a further 30-45 minutes or until dark golden and crispy on top - this will depend on how thick the potato slices are and can take up to an hour.Let set and cool before handling. Serve it up!

For best results we recommend using Circulon Innovatum pans.

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