These creamy potatoes with cashew béchamel sauce are an indulgent side dish for Thanksgiving and other gatherings.
- 3/4 cup raw cashews* (see note below)
- 3 cups boiling water
- 3/4 teaspoon fine sea salt
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons all-purpose flour
- 2 tablespoons nutritional yeast, divided
- 1 tablespoon miso
- 1 garlic clove, crushed or finely minced
- 1 sprig rosemary, leaves picked and minced*
- 1/8 teaspoon freshly grated nutmeg (optional)
- Freshly ground black pepper, to taste
- 2 1/4 pounds Yukon Gold or white potatoes (5–6 medium potatoes), peeled and thinly sliced
- 1/4 cup Panko breadcrumbs
- Place 3/4 cup cashews in a blender and cover with 3 cups boiling water. Set aside to soak for 30 minutes.
- Meanwhile, preheat the oven to 375ºF.
- Add 3/4 teaspoon salt to the blender and puree until the mixture turns into milk and the cashews are completely pulverized, 1 to 2 minutes.
- Heat 2 tablespoons oil in a medium saucepan over medium-low heat. Whisk in 2 tablespoons flour and cook, whisking almost constantly, until the roux is pale blonde, about 1 minute. Then whisk in the cashew milk. Bring to a boil while whisking frequently to prevent burning on the bottom of the pot. Then reduce the heat to low and simmer until the sauce is thick enough to coat the back of a wooden spoon, still whisking frequently, 3 to 5 minutes.
- Turn the heat off and add 1 tablespoon each nutritional yeast and miso, 1 crushed garlic clove, 1 sprig minced rosemary, 1/8 teaspoon nutmeg (if using), and lots of pepper. (It’s okay if the sauce tastes too salty at this point because it will flavor the potatoes).
- Arrange the potatoes in an 8×8” baking dish (or similar). Pour the sauce on top and tap the dish on the counter a few times to distribute the sauce to the bottom. Cover with foil. Bake until the potatoes can be pierced easily with a knife, 45 to 60 minutes.
- Meanwhile, in a small bowl, combine 1/4 cup Panko, 1 tablespoon nutritional yeast, 1 tablespoon oil, and a pinch of salt. Rub the mixture together with your fingers to distribute the oil evenly.
- Uncover potatoes and sprinkle with the Panko mixture. Bake uncovered until golden brown, about 15 minutes more. Let stand for 5 minutes before serving.
- If you wanna skip making your own milk, you can experiment with store-bought unsweetened cashew milk. Avoid almond milk – its taste can be overpowering.
- You can sub the rosemary with dried rosemary or thyme.
- Serving Size: 1/6 of the recipe
- Calories: 244
- Carbohydrates: 35.5 g
- Fiber: 5.3 g
- Protein: 5.5 g
- Cholesterol: 0 g
Keywords: vegan, potatoes, cashews, thanksgiving, gratin