Creamy, fluffy and dairy-free, these dauphinoise potatoes are perfect as a vegan side or make a meal out of them atop massaged kale.
Dauphinoise potatoes are the ultimate comfort food for this time of year, when we all need a little more light, the bright colours and spice in these potatoes help to bring a little sunshine to anyone’s day.
When I was studying for my degree, I would often make batches of classic dauphinoise for days when I wasn’t feeling so great. Having them ready to heat when I didn’t feel like cooking was such a lifesaver. This recipe is a new and improved version of the potatoes I had in those darker times.
Soothing Sweet Potato and Chili Dauphinoise With Pumpkin Alguashte
Comforting, soothing, vegan sweet potato dauphinoise.
- 2 tbsp olive oil
- 1 large red onion, finely sliced
- ½ tsp salt
- 4 cup garlic cloves crushed
- 1 lb sweet potatoes, washed and sliced into 2mm rounds
- 1 cup cashew nuts, soaked for at least 1 hour in hot water, then well rinsed
- 1 tsp dried chili flakes
- 3 tbsp nutritional yeast
- Freshly cracked black pepper
For the alguashte
- ¾ cup pumpkin seeds
- ⅓ tsp dried chili flakes
- ½ tsp smoked salt
Heat the oil in a large saucepan. Once hot, add the onion and salt. Cook over a low heat for about 10 minutes until soft, but not brown. Add the garlic and cook for a further minute.
Add all the potatoes to the pan with 400ml (generous 2 cups) of water and bring to a simmer. Simmer the potatoes for about 10 minutes.
Blend the soaked cashews with 400ml (generous 2 cups) of water in a food processor or blender for 30 seconds to make a cream.
Pour the cashew cream into the pan with the potatoes and add the chili flakes, nutritional yeast and some black pepper. Simmer for5 minutes until the potatoes are soft.
Tumble the cooked potatoes and creamy sauce in a medium baking tray with reasonably high sides. Make the top layer of potatoes quite neat, then place the tin in the oven to bake for 20 minutes, or until the to player of potatoes is golden brown.
For the alguashte
To make the alguashte, place a small saucepan over a medium heat. Add the pumpkin seeds and toast until they start to pop. Once toasted, transfer the seeds to a pestle and mortar with the chili and salt and grind everything into a dust.
Remove the potatoes from the oven and leave them to sit for a few minutes to cool a little. You can eat the hot dauphinoise sprinkled with the alguashte just as they are, or serve with fresh leaves or massaged kale.
Reprinted with permission from Mind Food : Plant-Based Recipes for Positive Mental Health, Lauren Lovatt (2022, Leaping Hare Press)