Best Vegan Dauphinoise Potatoes (no cream, dairy-free)
Best vegan dauphinoise potatoes, made without cream, but with cashews and cauliflower, turned into a low-fat and dairy-free but still very creamy sauce.
Useful equipment
- 1 blender *)
Ingredients
- 1.5 tbsp vegan butter or taste-neutral oil such as rapeseed oil. ½ tbsp of it is for oiling the baking dish
- 1 onion
- 2 cloves garlic
- 500 grams cauliflower
- 3 tbsp cashews
- 1 tsp (homemade) vegetable stock powder
- 1 tsp salt
- 700 ml water
- 1 kg potatoes waxy
- 4 tbsp nutritional yeast *)
- 1/3 tsp ground turmeric
- Black pepper
- Nutmeg
Optional Ingredients
- 5 tbsp grated vegan cheese
- Fresh thyme leaves
Instructions
- Preheat the oven to 150 degrees (or 300 F) fan circulation (or 170 degrees = 340 F top and bottom heat).
- Peel onion and garlic. Cut the onion into coarse pieces; the garlic can be left whole (if necessary, cut off the ends).
- Heat 1 tablespoon of vegan butter (or oil) in a saucepan over medium heat and sauté the onion and garlic until the onion becomes translucent. Meanwhile, divide the cauliflower into florets and cut the stalk into pieces.
- Add cauliflower, cashews, vegetable stock powder, salt, and water. With lid closed, let it cook for about 10 minutes.
- In the meantime, oil the casserole dish, peel the potatoes, cut them into thin slices (or let them cut *)), and place them in the casserole dish.
- Put the cooked vegetables including cashews and the remaining liquid into the blender. Also add nutritional yeast, turmeric, black pepper, and 1-2 good pinches of freshly grated nutmeg. Blend for a minute or two until the sauce is creamy.
- Pour the sauce evenly over the potatoes, and, if you like, sprinkle the grated vegan cheese and thyme leaves on top.
- Bake for about 50 minutes, on the level below the middle.
- Finally, gratinate for 10 minutes at 220 degrees (430 F) with the grill function on (if available, otherwise just increase the temperature) until the surface is brown in places.
Video
Notes
- The single quantity is enough for 5 to 6 side dishes or 3 to 4 main courses.
- Yes, the sauce tastes or is too salty. This is intentional because the potatoes absorb the sauce. Ultimately, everything balances out wonderfully again.
- The nutritional values were calculated without optional ingredients.
Nutrition
Serving: 1main dishCalories: 351kcalCarbohydrates: 59gProtein: 13gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 901mgPotassium: 1680mgFiber: 11gSugar: 6gVitamin A: 6IUVitamin C: 112mgCalcium: 75mgIron: 4mg