These little potatoes make the ultimate festive canapé or side dish, perfect for all of those Christmas parties going on at the moment! Hassle back potatoes are one of my favourite ways to prepare potatoes, as they go amazingly crisp at the edges and really absorb all of the flavours that you add. The vegan cheese sauce takes them to a whole other level and could quite possibly be one of the most delicious sauces that you need to have in your recipe file! It pairs beautifully with these potatoes and would also work a treat with pasta dishes!
Roasted Hassle Back Potatoes with Vegan Cheese Sauce
- 5 small to medium potatoes
- Olive Oil
- Sea Salt
- For Cheese Sauce
- 1/2 cup cashews
- 3 tbsp nutritional yeast
- 1/2 cup almond milk
- Sea salt and black pepper
- Pomegranate seeds to garnish
Preheat the oven to 200c and line a tray with grease proof paper.
Slice the potatoes all the way along, to create slits, but taking care not to cut the whole way through.
Place these onto the baking tray and drizzle over a little olive oil and sea salt. Place these into the oven to roast for 50 minutes, until golden and crisp.
To make the sauce, combine the cashews, nutritional yeast, milk in your Ninja Blender and blitz until smooth and creamy. Season to taste with salt and pepper.
Once you’re ready to serve, drizzle the sauce over the potatoes and garnish with fresh pomegranate seeds.