Creamy Herby Potato Bake

Herby Creamy Potato Bake

Cannot think of what to make for your Christmas feast this year? We have got you! This is a perfect side dish for Christmas lunch or dinner this year. Creamy, herby, potato bake!

This recipe is adapted from Lazy Cat Kitchen!


For the Sauce:

2 Cups Seedy Sister Organic Cashews – soaked overnight or soaked in boiling water for 1 hour.

3 Tbsp Lemon Juice

2 Large Garlic Cloves (or 1 Tbsp Seedy Sister Organic Garlic Powder)

1 Heaped Tbsp White Miso Paste

4-6 Tbsp Seedy Sister Nutritional Yeast Flakes

Seedy Sister Organic Ground Nutmeg to taste

½ Tsp Seedy Sister Fine Lake Salt and Ground Black Pepper – adjust to taste

1 Tbsp Seedy Sister Organic Tapioca Starch

Remaining Ingredients:

500g Sweet Potatoes

750g Regular White Potatoes

3 Tbsp Seedy Sister Organic Olive Oil

1 Large Onion – diced

2 Large Garlic Cloves (Or 1 Tbsp Seedy Sister Organic Garlic Powder)

2 Sprigs of Fresh Rosemary (or 1 Tbsp Seedy Sister Dried Organic Rosemary)

Generous amounts of Seedy Sister Black Pepper and Lake Salt to taste

Seedy Sister Organic Sweet Paprika – optional

Potato Bake 2


For the Sauce:

Place rinsed cashews in a blender with approximately 300ml water. Blend until smooth.

Add in garlic, lemon juice, miso paste, nutritional yeast, nutmeg, salt, and pepper and process until smooth and creamy. Add more seasoning if required.

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 all incorporated.


Cut peeled potatoes into 3mm slices.

Heat up olive oil in a very large fry pan on a medium heat.

Add diced onion and fry until softened (about 5 minutes).

Follow with diced garlic and chopped rosemary and cook for an additional 2-3 minutes.

Add 2 cups of cashew cream (the 2 cups that you set aside in a separate bowl) to the pan and regular white potatoes. Coat them in the sauce and simmer on low for about 7-10 minutes. If the sauce appears too dry, add a splash of water.

Add sweet potatoes and stir gently to coat them in the sauce. Remove from the heat.

Preheat your oven to 150c, brush a baking dish with a little bit of olive oil.

Transfer pre cooked potatoes into a prepared baking dish, arranging them roughly into layers. Sprinkle some rosemary, salt, and pepper between layers.

Cover the top of the dish with the sauce that was thickened with tapioca starch.
Sprinkle the top with sweet paprika.

Bake for 50 minutes, increase temperature by 20c and bake for an additional 5-10 minutes until the top is browned nicely.

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