Macadamia & Cashew Potato Bake


  • 2 medium white potatoes
  • 1 large sweet potato
  • 1 onion, sliced
  • 1 large zucchini
  • 1 tbs nutritional yeast flakes
  • 2 tsp paprika
  • 1 tbs vegetable stock concentrate
  • 100g macadamias
  • 50g cashew nuts
  • 500mls water


  • Thoroughly wash and thinly slice potatoes and zucchini.
  • Arrange a single layer of white potato on the bottom of a baking dish.
  • Sprinkle over some of the onion.
  • Place on some zucchini slices.
  • Arrange a single layer of sweet potato.
  • Repeat with onion and zucchini, following with the full layer of the alternative potato.
  • Once completed, place nuts, water and vegetable stock in a food processor or blender and whizz on high speed until smooth (approx 1 minute)
  • Pour over potatoes.
  • Sprinkle paprika and nutritional yeast flakes evenly on top.
  • Bake in a moderate oven for 45 minutes or until potatoes are cooked through and softened.

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