This cheesy Hasselback potato bake is a true delight. Perfect for Friday evenings or any other cheat day! The creamy, vegan cheese sauce is certainly the best part. The dish is best served with a fresh garden salad.  


3 large potatoes

For the cheesy source:
2 spoons of plain cashew butter,
1/4 chopped onion,
1/2 a cup of water 
1/2 tsp of garlic flakes,
1/2 tsp of turmeric,
A pinch of cayenne pepper,
A pinch of salt,
1 tsp @woolworths_sa potato spice
Optional: 1 tsp of nutritional yeast


Slice the large potatoes Hasselback style. Sprinkle 1/2 a teaspoon of salt over the potatoes and and bake them for about 60 minutes. Put all the ingredients for the cheesy sauce in a blender and mix until you have smooth, creamy consistency.

This is slightly tricky but you can do it! Once the potatoes are baked, carefully lift them of the casserole dish just enough to pour the source beneath them. Pour the cheesy source into the casserole dish. Push the sliced potatoes back into the casserole dish. Sprinkle a pinch of salt and about 1/2 a teaspoon  of the @woolworths_sa potato spice over the dish and back for 15 minutes.

Serve the dish while it’s hot and if you still have some of that cheesy sauce, feel free to drizzle some on the potatoes before serving!