Janssons Frestelse


Today I am super excited to share this recipe because it is my all time favorite holiday recipe!! My mom has been making these potatoes forever, they are so delicious and are a hit every time. This recipe is a classic Swedish holiday dish turned vegan, think of baked potatoes, caramelized onions, and cream! Yum!So far I have only made this recipe with cashews but I will be making a nut-free version in the future. I recommend to serve these potatoes with lingonberries and keep it simple!

Let’s Get Started!


  • 6-8 golden potatoes
  • 2 large yellow onions
  • 2 cups of soaked cashews
  • 1 cup of almond milk
  • 3 tablespoons of vegan butter
  • 2 tablespoons of Nutritional Yeast
  • Salt& pepper to taste, be generous with seasoning


  1. Preheat your oven to 425 degrees F.
  2. Rinse your potatoes and slice them into fry shapes (you can peel them if you would like as well, I prefer not too).
  3. Place all your potatoes into a large baking dish and set them aside.
  4. Peel your onions and thinly slice them into half circles and place them in a skillet with some olive oil to brown. Let them cook until they are translucent and golden then transfer them into your baking dish along with the potatoes.
  5. In a food processor, pulse together your soaked cashews, almond milk, butter, nutritional yeast and seasoning until it is a creamy sauce.
  6. Pour the cashew cream over your potatoes and onions and mix it all together.
  7. Place your potatoes in the oven and let them bake for about one hour of until they are fork tender and golden brown.
  8. Let them cool for a few minutes and serve!

Servings: Makes 4-6 servings
Prep&Cook Time: 1 hour and 20 minutes

Hope you enjoy this recipe, it is my favorite dish of the holiday season and now it is vegan!

Happy cooking!


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