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Sticky and garlicky potatoes with cashew cream

These sticky and garlicky potatoes are so delicious and easy to make. You only need a baking tray and few staple ingredients!

Vegan, gluten free, soy free | Serves 2 | SIDE


  • 500g baby potatoes, thoroughly washed and cut in half
  • 2 tablespoons of olive oil
  • Handful of fresh parsley to serve

Potato dressing:

  • 2 tablespoons of olive oil
  • Juice of 1/2 lemon
  • Juice of 1/2 orange
  • 2 cloves of garlic, crushed
  • 1/2 teaspoon of each Dijon mustard, maple syrup, oregano
  • Salt and pepper

For the cashew cream:

  • 100g raw cashews
  • 100ml water
  • 1/2 clove of garlic
  • Juice of 1/2 lemon
  • Pinch of salt


1.Add the raw cashews in a bowl and cover with boiling water for at least 30 minutes. Alternatively, you can soak them the night before.

2.Drain and rinse the cashews and add them in a blender with the remaining ingredients.

3.Pulse until you get a creamy consistency. Check the seasoning and refrigerate.


4.Preheat your oven to 180°C.

5.Add the potatoes with 2 tablespoons of olive oil in a baking tray and lots of salt. Bake for 40 minutes.


6.While the potatoes are in the oven, prepare the potato dressing by mixing all the ingredients in a jar or bowl and put in the fridge.

7.After 40 minutes the potatoes will look like this.


8.Add the potato dressing and bake for additional 15 minutes.


9.Serve with the cashew cream and some fresh parsley.


If you are using other type of potatoes cut them in smaller pieces, otherwise you might need to increase the cooking time. The cashew cream is a little bit more than needed in this recipe, you can either do half of the dosage or you can store it in the fridge for up to a week. It can be used as a salad dressing or served with nachos!

Happy cooking everyone!

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