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Sliced roasted potatoes with cashew cream, seitan bacon, and green onions on platter.
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5 from 1 vote

Sliced roasted potatoes with cashew cream & seitan bacon

If salty, smoky, and savory takes your sadness away, these loaded potato slices are just what the doctor ordered. Roasted russet potatoes are topped with garlicky cashew cream, green onion, and vegan bacon. It’s the kind of full-bodied appetizer that makes your eyes roll back into your head and requires an audible “Mmmmm….”

Serving these appetizers at a party? Make the cashew-based cream the day ahead (or at least 4 hours) for the best consistency.
Prep Time8 mins
Cook Time25 mins
Total Time33 mins
Course: Appetizer
Cuisine: American, Vegan
Keyword: finger food, party food, starter
Servings: 4 people
Calories: 336kcal
Author: Cadry Nelson


  • 1 cup raw cashew pieces
  • ½ cup water*
  • 1 Tablespoon nutritional yeast flakes
  • ½ teaspoon white miso paste
  • 1 small clove garlic chopped small
  • teaspoon salt + pinch
  • 2 large Russet potatoes sliced into ½ inch slices width-wise
  • 2 ½ teaspoons organic canola oil divided
  • ½ teaspoon paprika
  • Pinch pepper
  • Heaping ¼ cup diced seitan bacon I used 3 slices of Herbivorous Butcher seitan bacon.
  • ¼ cup spring onions or chives sliced small
  • ¼ 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, ½ cup water, nutritional yeast flakes, white miso paste, garlic, and ⅛ teaspoon salt in a blender. Blend until smooth and creamy. Refrigerate until needed. The 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 ½ 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.


Calories: 336kcal | Carbohydrates: 32g | Protein: 16g | Fat: 17g | Saturated Fat: 2g | Sodium: 195mg | Potassium: 709mg | Fiber: 3g | Sugar: 3g | Vitamin A: 230IU | Vitamin C: 8.5mg | Calcium: 26mg | Iron: 3.7mg