Sliced roasted potatoes with cashew cream & seitan bacon are a crowd-pleasing vegan appetizer for parties and get-togethers. (By the way, you can also make these sliced potatoes in air fryer!)
One of the best things about hosting or attending parties is the appetizers. While I could (and sometimes do) make a meal of little bites, it’s nice to have a reason to extend the effort and share the love with friends.
Making individual finger foods can take a little bit of time getting each one right, but the end result is entirely worth it.
Today I’m sharing a sliced roasted potatoes appetizer that you’re going to love!
Sliced roasted potatoes appetizer
Here sliced roasted potatoes are used like the potato’s answer to crostini. They are topped with cashew cream, and then finished with green onions and browned seitan bacon.
One year, I served these sliced roasted potatoes as vegan party appetizers for David’s birthday. We were the only vegans in attendance, but people polished them off in no time flat.
Can you blame them? Who doesn’t love potatoes? I mean, seriously. Who?
While I’ve heard of people not liking beets, tomatoes, or ginger, I’ve never heard anyone say that she doesn’t like potatoes. Whether you’re making an air fryer baked potato, vegan chili cheese tater tots, oven-roasted breakfast potatoes, mashed potatoes with seitan bacon vegan gravy, or classic french fries, potatoes are always welcome.
Top them with cashew cream and smoky seitan bacon, and all bets are off. They are so good that a person could easily make a meal out of them. (After I took these pictures, David and I did just that.)
How to make sliced roasted potatoes with cashew cream & seitan bacon
Start by making the cashew cream. If you have a high-speed blender, there’s no need to soak the cashews in water ahead of time. However, if you have a standard blender, it may need some help to get the cashews to a perfectly smooth consistency.
You have two options with a standard blender. Either soak the cashews in water first for several hours to soften them, and then drain them. Or you can grind the dry cashews in a clean coffee grinder until they are like a flour. Then add them to your standard blender with the remaining cashew cream ingredients.
The other ingredients in the cashew cream include water, miso paste for rich umami notes, nutritional yeast for cheesiness, a small clove of garlic, and salt.
Blend until perfectly smooth, and then pop the cashew cream into a covered container in the refrigerator.
The cashew cream will thicken in the refrigerator. So plan on letting it spend some time in there – at least four hours for the ideal consistency. (Longer than that is fine!)
It’s a good thing to make ahead of time the day before the party or get-together.
Now for the roasting!
Cut large Russet potatoes into slices that are about ½ inch thick. Toss them with oil and seasonings in a bowl until the spices are evenly distributed.
Cover two baking sheets with parchment paper, and lay the slices evenly across them. Roast the slices for about 25 minutes, stopping once to flip when one side is toasty brown.
After the sliced roasted potatoes are done, give them a few minutes out of the oven to cool slightly, so that the cashew cream doesn’t get overly melty when it comes into contact with them.
Sauté diced seitan bacon in a skillet with a little oil. I used Herbivorous Butcher seitan bacon, because it’s my favorite. However, if you keep a gluten-free diet, coconut bacon, eggplant bacon, or mushroom bacon would all be good choices.
(If you’re using prepared coconut bacon, there’s no need to cook it. Just put it directly onto the potatoes from the bag.)
Then top the sliced roasted potatoes with cashew cream, seitan bacon, and green onions.
Serve while warm and wait for the mmm’s to follow….
Sliced roasted potatoes with cashew cream & seitan bacon
- 1 cup raw cashew pieces
- 1/2 cup water*
- 1 Tablespoon nutritional yeast flakes
- 1/2 teaspoon white miso paste
- 1 small clove garlic chopped small
- 1/8 teaspoon salt + pinch
- 2 large Russet potatoes sliced into 1/2 inch slices width-wise
- 2 1/2 teaspoons organic canola oil divided
- 1/2 teaspoon paprika
- Pinch pepper
- Heaping 1/4 cup diced seitan bacon I used 3 slices of Herbivorous Butcher seitan bacon.
- 1/4 cup spring onions or chives sliced small
- 1/4 cup red onion minced
- Start by making the cashew cream. If you're not using a Vitamix or other high speed blender, soak the raw cashews in additional water overnight or for 4 hours. Drain them and continue as follows.
- Combine raw cashews, 1/2 cup water, nutritional yeast flakes, white miso paste, garlic, and 1/8 teaspoon salt in a blender. Blend until smooth and creamy. Refrigerate until needed. The cashew cream will thicken in the refrigerator. It's the best consistency after at least 4 hours or longer. It's a good thing to make the day before the party, if serving as an appetizer. (*If you're planning on making the cashew cream to use right away, I recommend using slightly less water, so that it has a thicker consistency.)
- Next, prepare the potatoes. Preheat the oven to 420 degrees and line two baking sheets with parchment paper.
- In a large mixing bowl toss the potato slices with 2 teaspoons organic canola oil, paprika, pinch of salt, and pepper until fully coated. Evenly place the potato slices onto the baking sheets, being careful not to overcrowd.
- Roast the potato slices for 20-25 minutes, stopping once to flip them. (Don't flip the potatoes the first time until they are brown on the bottom.)
- Meanwhile, bring a non-stick skillet to a medium heat with remaining 1/2 teaspoon organic canola oil. Add diced seitan bacon to the skillet, and saute a few minutes, until brown and a little crispy. Then remove from heat.
- Once the potatoes have finished roasting and they are toasty brown on both sides, move the potato slices to a platter. Allow them to cool for a few minutes, so that the cashew cream doesn't get melty when it comes into contact with the warm potato slices. Then top them with cashew cream, spring onions or chives, and diced & browned seitan bacon.