Ingredients

300 g / 2 cups raw cashews (soaked overnight or in boiling water for 1 hour)

3 tbsp lemon juice, adjust to taste

2 large garlic cloves

1 heaped tbsp white miso paste

4 tbsp nutritional yeast

Grated nutmeg, to taste

½ tsp salt, adjust to taste

1 tbsp tapioca starch

500 g / 1 lb sweet potato

750 g / 1½ lb regular (starchy) potatoes

30-45 ml / 2-3 tbsp olive oil

1 large onion, finely diced

2 fat garlic cloves, finely diced

2 sprigs of fresh rosemary

Generous amount of black pepper, adjust to taste

Salt

Sweet paprika or chilli powder (optional)

Instructions

Step 1: Place rinsed cashews in an upright blender with approximately 300 ml / 1¼ cup water. Blend until smooth and creamy.

Step 2: Season the cashew cream with garlic, lemon juice, miso paste, nutritional yeast, nutmeg, salt, and pepper. Blend again until super smooth and creamy.

Step 3: Transfer 2 cups of this sauce to another bowl. Add 1 level tablespoon of tapioca starch to the remaining sauce in the blender and process until smooth.

Step 4: Peel the potatoes if desired, then slice both sweet and regular potatoes into 3 mm (0.1″) thin slices using a mandoline, food processor, or sharp knife.

Step 5: Heat 2-3 tablespoons of olive oil in a very large frying pan. Add diced onion and fry until softened, about 5 minutes.

Step 6: Add finely diced garlic and chopped rosemary to the pan, cooking for another 2-3 minutes. For extra flavor, you can also add small rosemary sprigs between potato layers later.

Step 7: Stir in 2 cups of cashew cream and the regular potatoes. Toss them together and simmer for about 7 minutes, adding a splash of water if the mixture feels dry.

Step 8: Add the sweet potatoes and gently mix them into the cream mixture.

Step 9: Preheat the oven to 150° C / 300° F fan forced (or 170° C / 340° F regular setting).

Step 10: Brush a baking dish with a little olive oil and set aside.

Step 11: Transfer the pre-cooked potatoes into the prepared dish. Arrange them in layers, sprinkling a little chopped rosemary (or placing rosemary sprigs to remove later), salt, and pepper between layers.

Step 12: Pour the remaining thickened sauce (with tapioca starch) over the layered potatoes. Sprinkle with sweet paprika or chili powder if using.

Step 13: Bake for 50 minutes, then turn the oven fan on and bake for another 5-10 minutes until the top is nicely browned. If the top browns too quickly, cover with kitchen foil to prevent burning.

Tips & Variations

Soaking cashews overnight ensures a smoother sauce, but soaking in boiling water for 1 hour is a quicker alternative.

You can substitute rosemary with thyme or sage for a different herbal flavor.

For extra creaminess, add a splash of plant-based milk when simmering the potatoes.

If you don’t have tapioca starch, cornstarch can be used as a thickening substitute.

FAQs

Can I make this dish nut-free?

The cashew cream is key to this recipe’s flavor and texture. For a nut-free version, try blending cooked cauliflower or white beans to create a creamy sauce, though the taste and texture will differ.

Do I need to peel the potatoes?

Peeling is optional. If the potato skins are clean and in good condition, you can leave them on to add texture and nutrients. Just thinly slice to ensure even cooking.