This Vegan Dauphinoise Potatoes recipe with a creamy dairy-free cashew sauce is an ideal gluten-free side for the holidays. Rich, silky and full of flavour, it appeals to both vegans and non-vegans alike.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make it
- Serving suggestions
- Leftovers & storage
- FAQs
- Recipe card
Why this recipe works
These dauphinoise potatoes deliver the comfort of a classic creamy potato bake without dairy. The cashew cream provides a smooth, rich texture while Dijon mustard and fresh thyme add bright, savoury notes. The result is indulgent yet simple to prepare, and it pairs beautifully with holiday mains or weeknight roasts.
Ingredients to make Vegan Dauphinoise Potatoes
- 100 g raw cashews
- 2 sprigs fresh thyme (or a pinch dried thyme)
- 1 tsp Dijon mustard
- 250 ml milk of choice (unsweetened almond milk works well)
- 1 kg potatoes (Maris Piper preferred)
- 150 g grated cheese (vegan or dairy depending on preference)
See the recipe card below for exact quantities and servings.
Substitutions
Simple swaps to adapt the recipe:
- Herbs: Use rosemary, sage or parsley in place of thyme.
- Potatoes: Swap in sweet potatoes for a different flavour and colour.
- Dairy: If not avoiding dairy, replace the cashew cream with double cream and use regular cheese.
Variations
This recipe is versatile. Try adding a crispy bacon or pancetta topping for non-vegans, or mix in other herbs and spices to suit your taste.
How to make Vegan Dauphinoise Potatoes
Step 1: Make the cashew cream. Combine cashews, milk, thyme, Dijon mustard, salt and pepper in a blender and blend until smooth. If your blender is not high-powered, soak cashews in hot water for 10 minutes first.
Step 2: Thinly slice the potatoes (about 2–3 mm thick). Place slices in boiling water for 3 minutes to slightly soften, then drain.
Step 3: Layer the potatoes in a baking dish: a single layer of slices, a pour of cashew cream, a sprinkle of grated cheese and some thyme. Repeat to build three layers, finishing with cheese and herbs.
Step 4: Bake at 200°C (390°F) for about 30 minutes, until the top is golden, bubbling at the edges and the potatoes are tender through.
Serving Suggestions
This dish pairs well with many mains. Try it alongside roast vegetables, a plant-based Wellington, stuffed squash, or roasted fish or salmon for non-vegans.
Leftovers
Store cooled leftovers in a sealed container in the fridge and reheat in the oven or microwave within a few days. Cooked potatoes don’t freeze well, so it’s best to eat them fresh.
Recipe FAQs
Either works. Fresh herbs give a brighter flavour, but dried can be used if fresh are not available.
Waxy potatoes are less ideal. Floury varieties like Maris Piper or Yukon Gold (or sweet potato) give a fluffier texture when baked.
Yes — the cashew cream mimics the richness of dairy, and many guests won’t notice it’s dairy-free.
Cashews give the creamiest texture; alternatives won’t match the same smoothness, but you can experiment with soaked almonds if needed.
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If you try this Vegan Dauphinoise Potatoes recipe, please leave a star rating and a comment — feedback is always appreciated.
Vegan Dauphinoise Potatoes
Ingredients
- 100 g cashews
- 2 sprigs fresh thyme
- 1 tsp Dijon mustard
- 250 ml milk of choice
- 1 kg potatoes
- 150 g cheese of choice
Instructions
-
Blend the cashews, thyme, mustard, salt, pepper and milk until smooth.
-
Thinly slice the potatoes and parboil in boiling water for 3 minutes, then drain.
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Layer potatoes in a baking dish, pour over some cashew sauce, sprinkle cheese and thyme. Repeat to create three layers.
-
Bake at 200°C (390°F) for about 30 minutes, until golden and cooked through.
Notes
To store: Keep in a sealed container in the fridge and reheat within a few days.
Tip: Slice potatoes 2–3 mm thick for best results; soak cashews if your blender is not powerful.
Nutrition
