Go Back
+ servings
Vegan hasselback potatoes with avocado sauce

Get the Recipe: Vegan Hasselback Potatoes With Avocado Sauce

These vegan hasselback potatoes with avocado sauce are perfect for a side dish or a comforting dinner loved by vegans and non-vegans alike. Gluten-free and super easy to make.



  • 2 lbs potatoes, starchy variety such as russets
  • 5 cloves garlic, thinly sliced
  • 1 1-inch piece ginger, peeled and diced
  • 2 tbsp olive oil

Avocado sauce

  • 1 medium onion, chopped
  • 1 medium carrot, peeled and chopped
  • 1 tsp olive oil
  • 1 large ripe avocado
  • 2 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1 tbsp tahini


  • Baking tray
  • Conventional oven
  • Frying pan
  • Blender or food processor



  • Preheat the oven to 200 degrees C/400 F.
  • Slice thin sections into the potato around 3/4 of the way. Sometimes, I like to lay chopsticks on either side of the potato to make sure I don't accidentally slice all the way through.
  • Add thinly sliced garlic and ginger in between the layers. Brush or drizzle the top of the potatoes with olive oil.
  • Bake the potatoes for 45 minutes - 1 hour. The exact baking time will depend on the size of your potatoes, but you know they are done when the top is crispy and golden brown and the inside is tender.

Avocado sauce

  • Cook the onion and carrot in a little bit of olive oil until softened.
  • Then, transfer them to a blender and add a ripe avocado, nutritional yeast, salt and tahini. Blend for a few seconds, making sure to leave a little bit of texture depending on how chunky you want it to be.
Calories: 370kcal, Carbohydrates: 48g, Protein: 9g, Fat: 18g, Saturated Fat: 3g, Sodium: 349mg, Potassium: 1472mg, Fiber: 9g, Sugar: 5g, Vitamin A: 2637IU, Vitamin C: 29mg, Calcium: 52mg, Iron: 2mg