Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Creamy Hasselback Potatoes

Creamy Hasselback Potatoes
Creamy Hasselback Potatoes

Looking for interesting potatoes recipes?

The BOSH! Hasselback potatoes recipe is a great vegan side dish idea.

The creaminess of these potatoes may convince you that they are made with dairy. But believe it or not, they are 100% a vegan friendly recipe.



  • 4 baking potatoes
  • 6 tbsp herb oil

For the creamy sauce

  • 1.5 cups soaked cashews
  • 1.5 tbsp coconut oil
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp mixed Italian herbs
  • 1.5 tbsp nutritional yeast
  • 2 tsp salt
  • Juice of 1 lemon
  • 3-6 tbsp water (for creaminess)

To serve

  • Chopped chives (1 tbsp per potato)
  • Side salad


  1. 1.

    Take 2 wooden spoons and lay them next to each tother to form rails.

  2. 2.

    Put a potato on top of the rails and use a sharp knife to slice it, very thinly (almost as thin as thick potato chips)

  3. 3.

    Put the potatoes in a bowl of water and soak them for 15-20 minutes.

  4. 4.

    Put the potatoes on a baking tray and drizzle them with herb oil, making sure the oil gets right into the gaps.

  5. 5.

    Bake the potatoes at 220℃ (425℉) for 50 mins to 1 hour.

  6. 6.

    Put all the “creamy sauce” ingredients in a liquidiser and whizz them up into a thick cream (feel to warm this cream in a saucepan if you’d like)

  7. 7.

    Take the potatoes out of the oven, serve them up on to plates with side salads, pour over the creamy sauce. BOSH!