93min 4 ppl
Vegan Tartiflette with Cashew Cheese
125 minutes
4 people
Hardover 60 min or 12+ steps
125 min · 13 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 22g
Carbs 68g
Fats 28g
About this dish
Slow-caramelised onions, white wine and smoked tofu lardons are baked beneath a pungent cashew cream spiked with miso, nutritional yeast and smoked paprika — a plant-based tartiflette that captures the same rich, funky depth as the Reblochon original.
Allergy Info
Gluten, Soya, Sulphites, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Waxy potatoes (such as Charlotte or Rouget)scrubbed1 kg
- White onionshalved and thinly sliced2 large
- Garlic clovesfinely minced3 whole
- Fresh thyme leaves1 tsp
Dairy & Eggs
- Vegan butter1 tbsp
Plant Proteins
- Smoked tofucut into 1cm lardons200 g
Dried Goods
- Raw cashewssoaked overnight and drained200 g
- Cold water180 ml
- Nutritional yeast3 tbsp
Spices & Seasonings
- Flaky sea salt1 tsp
- Freshly ground black pepper½ tsp
- Garlic powder½ tsp
- Fine sea salt½ tsp
- Smoked paprika¼ tsp
Oils & Condiments
- Dry white wine (such as Savoie Apremont or Muscadet)200 ml
- Olive oil2 tbsp
- White miso paste1 tbsp
- Apple cider vinegar1 tbsp
- Dijon mustard1 tsp
Utensils
- High-speed blender
- Large pot
- Large heavy-based frying pan
- 28-30cm gratin dish
- Spatula
Method
1
Soak the cashews in cold water overnight (or for a minimum of 8 hours), then drain and rinse thoroughly.
Approx. 3 minutes
2
Place the drained cashews, 180ml cold water, nutritional yeast, miso, apple cider vinegar, Dijon mustard, garlic powder, fine sea salt, and smoked paprika into a high-speed blender. Blend on full power for 2–3 minutes until completely smooth and silky. Refrigerate the cream until needed.
Approx. 4 minutes
3
Place the whole scrubbed potatoes in a large pot of well-salted cold water. Bring to the boil over high heat, then reduce to a steady simmer and cook for 20–22 minutes until just tender when pierced with a knife — they should hold their shape and offer slight resistance at the centre.
Approx. 21 minutes
4
Drain and leave until cool enough to handle. Peel the cooked potatoes and slice them into rounds approximately 5mm thick. Set aside.
Approx. 8 minutes
5
Heat the olive oil and vegan butter in a large, heavy-based frying pan over medium heat. Add the onions and thyme and cook, stirring occasionally, for 30–35 minutes until deeply golden and jammy — they should smell sweet and nutty with no raw bite remaining.
Approx. 32 minutes
6
Push the onions to the edge of the pan. Add the smoked tofu lardons to the centre and cook over medium-high heat for 5–6 minutes, stirring only occasionally, until the pieces are bronzed and slightly crisp on the edges.
Approx. 6 minutes
7
Add the minced garlic to the pan and cook for 1 minute, stirring constantly, until fragrant.
Approx. 1 minute
8
Pour the white wine into the pan and cook over medium-high heat for 3–4 minutes, scraping up any caramelised bits, until the wine has almost fully evaporated and the mixture is glossy.
Approx. 4 minutes
9
Preheat the oven to 200°C, or 180°C for a fan oven, or gas mark 6. Lightly grease a 28–30cm gratin dish with olive oil.
Approx. 3 minutes
10
Arrange half the potato slices in an overlapping layer across the base of the gratin dish. Season with flaky salt and black pepper. Spoon the entire onion and tofu mixture evenly over the potatoes. Layer the remaining potato slices on top in overlapping concentric rows.
Approx. 8 minutes
11
Pour the cashew cream evenly over the top layer of potatoes, spreading gently with a spatula so it runs into the gaps between the slices.
Approx. 3 minutes
12
Bake in the preheated oven for 25–30 minutes until the top is deeply golden and blistered in places, and the cream is bubbling vigorously around the edges.
Approx. 27 minutes
13
Rest the gratin for 5 minutes before serving directly from the dish.
Approx. 5 minutes
