Vegan Potato Roll with Mushroom and Nut Filling and Cream Sauce

Traditional mashed potatoes serve as the foundation of the potato roll. You may have seen a roll of similarly thin potato slices, but this is typically held together by cheese that melts in the oven.

Ingredients

4 large potatoes, peeled and boiled
1 cup mushrooms, finely chopped
1/2 cup mixed nuts (such as walnuts, almonds, or cashews), chopped
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste

Cream Sauce

1 cup raw cashews, soaked in water for 4 hours or overnight
1 cup vegetable broth
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 clove garlic
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent and fragrant.
Add the chopped mushrooms and cook until they release their moisture and start to brown. Stir in the thyme, salt, and pepper. Remove from heat and set aside.
In a separate bowl, mash the boiled potatoes until smooth. Season with salt and pepper to taste.
Line a baking sheet with parchment paper. Spread the mashed potatoes evenly on the parchment paper, forming a rectangle about 1/4 inch thick.
Spread the mushroom and nut filling over the mashed potatoes, leaving a small border around the edges.
Using the parchment paper, carefully roll the potato sheet into a log shape, starting from one of the longer sides. Continue rolling until you have a tight log.
Place the potato roll seam-side down on the baking sheet. Bake in the preheated oven for about 25-30 minutes, or until the roll is golden and crispy.
While the roll is baking, prepare the cream sauce. Drain and rinse the soaked cashews, then add them to a blender or food processor along with the vegetable broth, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
Once the potato roll is cooked, remove it from the oven and let it cool for a few minutes. Slice it into individual portions.
Serve the potato roll slices with a drizzle of the cream sauce. Garnish with fresh parsley.