Ingredients

The following ingredients have 8 Servings
  • 300 g / 2 cups raw cashews (soaked overnight OR in boiling water for 1 hr)
  • 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

Instruction

  • Place rinsed cashews in an upright blender with approximately 300 ml / 1¼ cup water. Blend until smooth and creamy.
  • Season with garlic, lemon juice, miso paste, nutritional yeast, nutmeg, salt and pepper and process until super smooth and creamy.
  • Transfer 2 cups of this sauce to another bowl. Add a level tablespoon of tapioca starch to the remaining sauce left in the blender, process until smooth.
  • Cut peeled (or unpeeled if their skins are in good condition) potatoes into 3 mm / 0.1" thin slices. You can use a mandoline slicer, a food processor with a relevant attachment or a very sharp knife.
  • Heat up 2-3 tbsp of olive oil in a very large frying pan. Add diced onion and fry until softened (about 5 minutes).
  • Follow up with chopped garlic and chopped rosemary (you could also layer small rosemary sprigs in between potato layers during assembly) and cook for another 2-3 minutes.
  • Add 2 cups of cashew cream to the pan and regular potatoes. Toss them together and simmer for about 7 minutes. If the mixture happens to feel dry, add a good splash or two of water.
  • Add sweet potatoes and toss them in the cream mixture gently.
  • Pre-heat the oven to 150° C / 300° F fan forced (or 170° C / 340° F regular setting).
  • Brush a baking dish** with a little bit of olive oil and set aside.
  • Transfer pre-cooked potatos into the prepared baking tray. Arrange them in layers, sprinkle with a little bit of chopped rosemary (or place small rosemary sprigs - that will need to be removed before eating - in between potato layers), salt and pepper between layers.
  • Cover the top with the sauce thickened with tapioca starch. Sprinkle with paprika or chilli powder.
  • Bake for 50 minutes, then switch the oven fan on (or increase the temperature by 20° C / 70° F) and bake for another 5-10 minutes until the top is nicely browned. If the top is browning too rapidly, cover it with a piece of kitchen foil to stop it from browning any further.