Vegan Potato Casserole with Cashew Sauce

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A simple, yummy, and of course vegan potato casserole with cashew sauce and seasonal vegetables. Who could ever resist? The spices I use in this recipe and the super creamy consistency of the cashew sauce make this casserole the heavenly dish that it is, good taste guaranteed!

Slicing vegetables has never been this easy!

Thanks to the rasp attachment/ vegetable slicer for my Mouli (Moulinex i-Companion xl) I find myself eating a lot more fresh vegetables. I love salad, but with freshly rasped carrots, beet root and cucumber, everything is just a lot more fun.

But having a fast and easy way to slice and rasp veggies is not just amazing for raw food salads. It also comes in handy for recipes like this potato casserole with seasonal veggies. I proceed by first peeling the potatoes, placing them into the rasp attachment and voilà, within just a few seconds, the pot at the bottom is filled with perfectly cut slices.

Would you like a video tutorial on this? Let me know in the comments below, or shoot me a message on Instagram.

A seasonally flexible recipe

I have tried this recipe in so many different variations, since the veggies can be replaced almost invariably. No matter if sweet potatoes, leek, celery root, jerusalem artichoke, pumpkin or broccoli… thanks to the cashew sauce that acts as a kind of basic recipe, it can be used in so many different ways.

Vegan Potato Casserole with Cashew Sauce

Rahel Lutz

A simple, yummy, and of course vegan potato casserole with cashew sauce and seasonal vegetables. Who could ever resist? The spices I use in this recipe and the super creamy consistency of the cashew sauce make this casserole the heavenly dish that it is, good taste guaranteed!

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Ingredients

  

• 800 g potatoes
• 400-500 g seasonal veggies for example 250 g brussels sprouts and 200 g carrots
• 1 big onion 120 g
• 0,8 l water
• 1 Tsp salt

For the cashew sauce

• 130 g cashews let soak in cold water for 1h or 10 min in boiling water
• 1 dl cooking water
• 3 dl soy drink alternatively almond or oat drink
• 1/2 Tsp vegetable broth powder
• 2 Tsp potato spices caraway seed, turmeric, ginger, onion, salt…
• 1/2 Tsp nutmeg
• 1 garlic clove
• 2-3 Tbsp yeast flakes
• salt
• pepper

Instructions

 

• If the cashews aren’t soaked yet, put those first in a bowl and coat them with water.
• Peel the potatoes, wash the carrots thoroughly and slice both. This is achieved very easily with the rasp attachment/ vegetable slicer. Alternatively, cut the carrots and potatoes into thin slices (about 3 mm) manually. (Moulinex i-Companion xl settings: rasp attachment for the thicker slices, level 10)
• Preheat the oven to 180°C.
• Pre-cook the potato and carrot slices aswell as the onion and brussels sprouts in the Mouli-pot using 0,8 l of water and 1 Tsp of salt. (Moulinex i-Companion xl settings: without knife, 130°C, 10 min)
• After 10 mins, pour away the water, leaving 1 dl for the sauce. Place the pre-cooked vegetables into a casserole form.
• Blend all the ingredients for the cashew sauce in the Mouli-pot. (Moulinex i-Companion xl settings: knead- and grinding knife, level 12, 1 min 30 secs)
• Pour the sauce over the veggies and the potatoes in the casserole form and put it in the oven for 20-25 mins.

Notes

Don’t waste tip: Instead of cooking water, you can also use the soaking water for the cashew sauce.

The recipe is meant for a big casserole form and thus a lot of hungry mouths. It may be useful to only use half of the suggested amounts for the ingredients. Or, you could also use it as a meal prep and eat the leftovers throughout the next two days.

Tried this recipe?Let us know how it was!