Vegan Potato Souffle with Cashew Cheese and Walnuts

Soak the raw cashews in cold water for a minimum of 4 hours, or overnight in the refrigerator, then drain and rinse thoroughly.

Place the potato chunks in a large saucepan, cover with cold salted water, and bring to a boil over high heat. Reduce to a steady simmer and cook for 18–20 minutes until completely tender when pierced with a knife. Drain and return to the dry pan over low heat for 2 minutes, shaking frequently, to steam off all excess moisture — the surface should look chalky and dry.

Rice or press the potatoes through a fine sieve into a large bowl while still hot; do not use a blender or the starch will turn gluey. Set aside to cool to room temperature.

While the potatoes cool, blend the drained cashews, nutritional yeast, Dijon mustard, warmed oat milk, half the salt, white pepper and nutmeg in a high-speed blender until completely smooth and silky, scraping down the sides as needed. Set the cashew cream aside.

Heat the coconut oil in a small frying pan over medium heat. Add the shallot and cook for 3–4 minutes, stirring, until softened and translucent but not coloured. Add the garlic and cook for a further 1 minute until fragrant.

Fold the shallot and garlic mixture into the cooled potato, then fold in the cashew cream and the chopped walnuts until evenly combined. Taste and adjust seasoning with the remaining salt if needed.

Preheat the oven to 200°C, or 180°C for a fan oven, or 400°F. Generously brush four 300ml ramekins with coconut oil, add the breadcrumbs, and rotate each ramekin to coat the sides and base completely; tip out any excess. Place the ramekins on a baking tray.

Chill the aquafaba in the refrigerator for 15 minutes until very cold, then pour it into a spotlessly clean, grease-free bowl. Whip with an electric hand mixer on medium speed for 2 minutes until foamy.

Add the cream of tartar and increase to high speed. Whip for a further 4–5 minutes until very stiff, glossy peaks form that hold their shape when the bowl is inverted.

Fold one large spoonful of the stiff aquafaba foam into the potato mixture to loosen it, using a light cutting motion. Add the remaining foam in two additions, folding gently with a large rubber spatula in wide arcs — stop as soon as no white streaks remain; do not overmix or the souffle will not rise.

Divide the mixture evenly among the prepared ramekins, filling each to just below the rim. Run your thumb around the inside edge of each ramekin to create a shallow channel — this encourages an even, hat-shaped rise.

Bake on the centre shelf of the preheated oven for 22–25 minutes until risen well above the rim, deep golden on top, and set with only a very slight wobble in the centre. Do not open the oven door during the first 20 minutes.

Remove from the oven, scatter the chives over each souffle immediately, and serve at once — souffles begin to deflate within 3–4 minutes of leaving the oven.