Sweet Potato Galette with Cashew Ricotta

This sweet potato galette with rosemary and cashew ‘ricotta’ is a festive vegetarian Thanksgiving main.

In a traditional Thanksgiving meal, turkey is inarguably the centerpiece and the sides are supporting actors. Even though – let’s face it – turkey is not actually that good and the sides are definitely more exciting.

When it comes to turkey-less Thanksgivings (this year will be my second), deciding on a centerpiece can be a challenge, since there isn’t exactly a vegan turkey alternative. (Please don’t get me started on tofurkey.)

As a longtime primarily-plant-based eater, I don’t really categorize my food into ‘mains’ and ‘sides’ anymore. Instead, I look at my plate as a whole. As long as it’s somewhat balanced (i.e. has lots of vegetables, enough protein, complex carbs, and fat), I’m a happy lady. Nevertheless, T-giving still needs a dish that screams, “Look at me – I’m the star!” Something that feels a little fancy and requires a bit of extra effort. This vegan sweet potato galette is the gal for the job.

What’s In This Sweet Potato Galette

This savory vegan “galette” (a.k.a. freeform tart) has 3 elements: flaky homemade crust, savory cashew “ricotta”, and sweet potatoes perfumed with fresh rosemary (i.e. the Official Herb of the Holiday Season™ since it’s basically a pine tree). The dough and ricotta can be made a few days in advance, which reduces the stress of making everything from scratch on Thanksgiving itself.

More good news: once you master this dough, you can use it for all types of sweet and savory vegan tarts/galettes, and even pies and quiches. If this is your first time making pastry crust, the process may feel a bit finicky, so be sure to read all the tips below and follow my instructions carefully. Alternatively, if homemade dough seems too intimidating for you, use a store-bought one instead.

Step-by-Step Instructions

Start the Cashew Ricotta: First, soak the cashews. This step softens and helps them blend up into rich, creamy goodness. Measure out the nuts, cover them with boiling water, and set aside for at least 30 minutes.

Make the Dough: Measure out about 2/3 cup water and add ice; set aside for a few minutes. Next, measure out your flour, add it to a large bowl, and whisk in the salt. Add the coconut oil and incorporate it into the flour with a fork until it’s roughly the size of peas. Fish out the ice from the water and gradually sprinkle in the cold water while continually tossing the flour mixture. Turn the dough out onto the counter and gather it into a disc, gently pressing it together with your hands. Wrap in plastic and refrigerate for at least 45 minutes. (More tips for the crust below)

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Prep the Potatoes: Peel and slice the sweet potatoes as thinly as possible. Place in a bowl and toss with olive oil, chopped rosemary, salt, and pepper.

Finish the Ricotta: Drain and transfer the cashews to a food processor, along with miso, lemon juice, garlic, salt, and water. Puree until the mixture resembles ricotta cheese and has a rich mouthfeel.

Roll Out the Dough: Take the dough out of the fridge and rest at room temp for a few minutes before rolling. Sprinkle a bit of flour on the counter, rolling pin, and dough to prevent sticking. Start rolling. When you achieve a rectangular-ish shape about 3/4-inch-thick, fold the dough into thirds (like folding a letter for an envelope). Roll out a little more, then fold again, this time meeting the 2 short ends in the middle (so it looks like an open book). Finally, roll the dough into a 1/4-inch-thick rectangle. Transfer to a parchment-lined baking sheet.

Assemble and Bake: Spread the ricotta across the dough in an even layer, leaving about a 2-inch border. Arrange the potatoes in an overlapping pattern on top. Then fold the border over the fillings. Bake until the crust is lightly golden, 45-60 minutes.

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Tips for Making This Vegan Pastry Crust

Making a good pastry crust – a traditional butter one or this coconut oil one – requires a bit of practice and confidence. Here’s what to keep in mind…

• Coconut oil temperature: The temperature of the oil is super important. As you may know, coconut oil is solid and opaque at colder temps, and clear and pourable when warm. For this dough, you want it to be solid enough to be scoopable (the texture of room temperature butter), but not frozen solid. If your oil is entirely liquid, measure it out and place it in the fridge for up to 15 minutes until it’s scoopable.
• Incorporate water gradually: Sprinkle in the water gradually while continually tossing the dough. Stop adding water when you see large clumps forming. It’s OK if the dough looks a little dry at first – it will hydrate fully while resting in the fridge.
• Don’t overwork the dough: Once you get the dough on the counter, handle it as minimally as possible while shaping it into a disc. Avoid kneading, as this will result in a tough dough.
• Work quickly: It’s important to work quickly when rolling out the dough and assembling the galette. If the dough becomes too warm (whether from your hands or your room temperature), it will get goopy and you do not want that. If your dough starts to feel wet or sticky at any point, put it back in the fridge for a few minutes.

About Cashew Ricotta

If you’re familiar with my recipes, you’ve probably already seen this concept. If not: cashew ‘ricotta’ is a plant-based ricotta substitute that works perfectly in things like lasagna, crostini, and galettes. Creamy and savory, you make it by blending soaked raw cashews with garlic, miso, lemon juice, and water.

More Thanksgiving recipes this way…

• Stuffed Portobello Mushrooms with Spinach and Farro
• Vegan Mushroom Gravy
• Balsamic-Glazed Charred Brussels Sprouts
• Vegan Potato Gratin

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

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