1lbsweet potatoes, washed and sliced into 2mm rounds
1cupcashew nuts, soaked for at least 1 hour in hot water, then well rinsed
1tspdried chili flakes
3tbspnutritional yeast
Freshly cracked black pepper
For the alguashte
¾cuppumpkin seeds
⅓tspdried chili flakes
½tspsmoked salt
Instructions
Heat the oil in a large saucepan. Once hot, add the onion and salt. Cook over a low heat for about 10 minutes until soft, but not brown. Add the garlic and cook for a further minute.
Add all the potatoes to the pan with 400ml (generous 2 cups) of water and bring to a simmer. Simmer the potatoes for about 10 minutes.
Blend the soaked cashews with 400ml (generous 2 cups) of water in a food processor or blender for 30 seconds to make a cream.
Pour the cashew cream into the pan with the potatoes and add the chili flakes, nutritional yeast and some black pepper. Simmer for5 minutes until the potatoes are soft.
Tumble the cooked potatoes and creamy sauce in a medium baking tray with reasonably high sides. Make the top layer of potatoes quite neat, then place the tin in the oven to bake for 20 minutes, or until the to player of potatoes is golden brown.
For the alguashte
To make the alguashte, place a small saucepan over a medium heat. Add the pumpkin seeds and toast until they start to pop. Once toasted, transfer the seeds to a pestle and mortar with the chili and salt and grind everything into a dust.
Remove the potatoes from the oven and leave them to sit for a few minutes to cool a little. You can eat the hot dauphinoise sprinkled with the alguashte just as they are, or serve with fresh leaves or massaged kale.