Vegan Potato Dauphinois #Tasty Food

hi I'm here with my second youtube guest

Ellie who makes the world's best vegan

cheese and we've got things super cool

to you today December it is cold and

maybe you're thinking what am I going to

make the Christmas stuff and maybe

you're thinking I'm gonna need a vegan

and potatoes open wise hot and creamy

yeah it's gonna be super rich and

comforting perfect for this time of year

amazing okay and it looks really easy in

terms of ingredients it's really easy

these are all things you can just pick

up and you're super me okay you might

even have them in the cupboard at home

yo you can whip it up without worrying

too much okay brilliant potatoes onion

garlic and then the cheesy bit so the

cheesy bit is created using a cashew

base to which we add some other

ingredients which give that kind of

savory cheese vibe without any dairy so

we're using nutritional yeast yeah if

you haven't used it before I would

normally get mine on Amazon but you can

get it placed at Holland abara

as well yeah and it sounds a bit weird

but it really doesn't add that cheesy

kind of flavor we've used it in a few

things before and I'm also just a note

please X 1 foot for no more use it is

different and it's an inactive e so it's

not to do any kind of raising agent I

think that's often a bit confusing that

it is an inactive use it just has a

cheesy flavour it looks a bit strange

but it does look like fish views and

were you using some mezzo which also

adds that kind of umami like quality

flavor and we're going to put some

garlic in the sauce as well with some

salt and pepper amazing and yeah okay

perfect so what is step one so step one

is we are going to put the kettle on to

boil and then you want to measure out

your cashews and put them in a bowl and

then cover them with a boiling water

next up you want slice your potatoes

we're doing it using a mandolin which

allows them to be really thin but if not

just trying to carefully

with a knife and then you want to put

these all into another Bowl and also

cover them with boiling water and put

them to the side while they're very

soaking you can slice your red onions so

again we're using the mandolin to get

them super thin but you could just use a

knife and you also want to peel your

garlic then drain your cashews and put

them into a blender and into the blender

we're going to add the peeled garlic

cloves TSP of miso the nutritional yeast

salt and the tapioca starch so it does

look like a lot of nutritional yeast but

it's a really key ingredient in this

dish because we really want that cheesy

flavor and although it is six

tablespoons across the whole dish it's

not actually that much once it's

distributed and on top of all that pop

in a stock cube as well we're just using

a vegetable stock cube fill up the

blender with water blitz it until it's

completely creamy and smooth so once

you've blended the cashews poured into a

jug and top it off just so it's almost a

liter or a bit over you want it to be

quite a runny consistency it might look

a bit watery but once it's bubble down

in the oven it's going to get really

thick and creamy so next you want to

drain your sliced potatoes and then pop

them on the side and we're ready to

assemble the dish so to layer it up we

want to put a layer of potatoes and then

sprinkle over some of the red onions add

a nice grind of black pepper and then

pour over some of the creamy sauce so

keep going layering up the potatoes

onion black pepper and the creamy sauce

until you've used up all your

ingredients I let you I explain how

excited I am about this okay I just feel

like you can't be potatoes at this time

of year everything comforting but also

like I know lots

people struggle with dairy if their may

do more plant beans have more vegan

meals that this is like so hearty and

indulgent and like oh yeah and you'd

never know it was vegan it's something

it's so creamy it doesn't feel like it's

too virtuous although it's got nothing

bad in it so good and then could you do

this it's like a full meal like it

always like potatoes design your kind of

situation absolutely so you could put in

some kale as well in between the layers

just layer it up as well and then it

would look really cool as well it would

look great and it would have that touch

of green and then it would be a full

meal and if you have people coming over

and you wanted to make good use like

this and then put it in the fridge and

pop it in the oven a few hours later

yeah absolutely it would be a bit colder

so you might just want to add another 5

10 minutes onto the cookie okay and just

because it will be chill yeah you could

also it heats up really really well okay

you can even cook it up ahead of time

yeah and it's perfect for leftovers if

you just have it in the fridge you can

just cut out a section and awesomes it

up okay so it's a dream basically

when you're doing so much cooking of

traffic examining look honestly who ever

wanted to put your face one question I

know people are gonna ask is could you

do it with a sweet potato absolutely

yeah if you were using a sweet potato

then the one difference is that you

wouldn't need to blanch them right once

the potatoes here but because sweet

potatoes are a bit softer you could just

skip that step all together and just put

them straight into the dish okay tada so

you want to finish up on the top with a

layer of potatoes and then on top of

that you're going to sprinkle some

little sprigs of rosemary and some black

pepper and some salt now you want to pop

it into a hot oven and bake it for 45

minutes to an hour should be really hot

and bubbling with a nice gold and crispy

top

I'm going straight

I could leave and you go because it's

only potatoes and carrots and some

nutritional yeast onions I think

inspired my god

I'd be so good with deliver everything

yeah you have to make business

Christmastime I think it's imperative

the one thing I would say is make sure

you have a good blender though so the

cashews go really smooth and creamy

yeah or just make sure you soak them for

longer if you've got a slightly older

blender keep it is always the best

crispy bear on top I'm asleep easy like

it literally I'm obsessing like you

bring it

thank you so and I'll put a link to any

social media and stuff if you guys want

to find out more about her amazing vegan

cheese have a lovely day goes by

hi I'm here with my second youtube guest

Ellie who makes the world's best vegan

cheese and we've got things super cool

to you today December it is cold and

maybe you're thinking what am I going to

make the Christmas stuff and maybe

you're thinking I'm gonna need a vegan

and potatoes open wise hot and creamy

yeah it's gonna be super rich and

comforting perfect for this time of year

amazing okay and it looks really easy in

terms of ingredients it's really easy

these are all things you can just pick

up and you're super me okay you might

even have them in the cupboard at home

yo you can whip it up without worrying

too much okay brilliant potatoes onion

garlic and then the cheesy bit so the

cheesy bit is created using a cashew

base to which we add some other

ingredients which give that kind of

savory cheese vibe without any dairy so

we're using nutritional yeast yeah if

you haven't used it before I would

normally get mine on Amazon but you can

get it placed at Holland abara

as well yeah and it sounds a bit weird

but it really doesn't add that cheesy

kind of flavor we've used it in a few

things before and I'm also just a note

please X 1 foot for no more use it is

different and it's an inactive e so it's

not to do any kind of raising agent I

think that's often a bit confusing that

it is an inactive use it just has a

cheesy flavour it looks a bit strange

but it does look like fish views and

were you using some mezzo which also

adds that kind of umami like quality

flavor and we're going to put some

garlic in the sauce as well with some

salt and pepper amazing and yeah okay

perfect so what is step one so step one

is we are going to put the kettle on to

boil and then you want to measure out

your cashews and put them in a bowl and

then cover them with a boiling water

next up you want slice your potatoes

we're doing it using a mandolin which

allows them to be really thin but if not

just trying to carefully

with a knife and then you want to put

these all into another Bowl and also

cover them with boiling water and put

them to the side while they're very

soaking you can slice your red onions so

again we're using the mandolin to get

them super thin but you could just use a

knife and you also want to peel your

garlic then drain your cashews and put

them into a blender and into the blender

we're going to add the peeled garlic

cloves TSP of miso the nutritional yeast

salt and the tapioca starch so it does

look like a lot of nutritional yeast but

it's a really key ingredient in this

dish because we really want that cheesy

flavor and although it is six

tablespoons across the whole dish it's

not actually that much once it's

distributed and on top of all that pop

in a stock cube as well we're just using

a vegetable stock cube fill up the

blender with water blitz it until it's

completely creamy and smooth so once

you've blended the cashews poured into a

jug and top it off just so it's almost a

liter or a bit over you want it to be

quite a runny consistency it might look

a bit watery but once it's bubble down

in the oven it's going to get really

thick and creamy so next you want to

drain your sliced potatoes and then pop

them on the side and we're ready to

assemble the dish so to layer it up we

want to put a layer of potatoes and then

sprinkle over some of the red onions add

a nice grind of black pepper and then

pour over some of the creamy sauce so

keep going layering up the potatoes

onion black pepper and the creamy sauce

until you've used up all your

ingredients I let you I explain how

excited I am about this okay I just feel

like you can't be potatoes at this time

of year everything comforting but also

like I know lots

people struggle with dairy if their may

do more plant beans have more vegan

meals that this is like so hearty and

indulgent and like oh yeah and you'd

never know it was vegan it's something

it's so creamy it doesn't feel like it's

too virtuous although it's got nothing

bad in it so good and then could you do

this it's like a full meal like it

always like potatoes design your kind of

situation absolutely so you could put in

some kale as well in between the layers

just layer it up as well and then it

would look really cool as well it would

look great and it would have that touch

of green and then it would be a full

meal and if you have people coming over

and you wanted to make good use like

this and then put it in the fridge and

pop it in the oven a few hours later

yeah absolutely it would be a bit colder

so you might just want to add another 5

10 minutes onto the cookie okay and just

because it will be chill yeah you could

also it heats up really really well okay

you can even cook it up ahead of time

yeah and it's perfect for leftovers if

you just have it in the fridge you can

just cut out a section and awesomes it

up okay so it's a dream basically

when you're doing so much cooking of

traffic examining look honestly who ever

wanted to put your face one question I

know people are gonna ask is could you

do it with a sweet potato absolutely

yeah if you were using a sweet potato

then the one difference is that you

wouldn't need to blanch them right once

the potatoes here but because sweet

potatoes are a bit softer you could just

skip that step all together and just put

them straight into the dish okay tada so

you want to finish up on the top with a

layer of potatoes and then on top of

that you're going to sprinkle some

little sprigs of rosemary and some black

pepper and some salt now you want to pop

it into a hot oven and bake it for 45

minutes to an hour should be really hot

and bubbling with a nice gold and crispy

top

I'm going straight

I could leave and you go because it's

only potatoes and carrots and some

nutritional yeast onions I think

inspired my god

I'd be so good with deliver everything

yeah you have to make business

Christmastime I think it's imperative

the one thing I would say is make sure

you have a good blender though so the

cashews go really smooth and creamy

yeah or just make sure you soak them for

longer if you've got a slightly older

blender keep it is always the best

crispy bear on top I'm asleep easy like

it literally I'm obsessing like you

bring it

thank you so and I'll put a link to any

social media and stuff if you guys want

to find out more about her amazing vegan

cheese have a lovely day goes by