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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Corn Fritters: Test Kitchen


Anything corn related I love, cornbread, sweet corn mash (from Chevys), corn pudding, you name it! So when I saw this great recipe for corn fritters I had to try it! The recipe is from the blog Table for Two, and you can find the original recipe here! The recipe isn’t vegan but it is easily made vegan by switching out the milk for non-dairy milk! Let’s Get Started!

Making the Batter

The recipe is easy and simple to follow, while mixing the fritter batter I was getting so excited to try them out! The only thing that scared me about the batter was it did not look like it would be held together when I fried them but everything worked out as you will see šŸ˜‰ ****Also, I used non-dairy milk to make this recipe vegan.

Cooking the Fritters

I followed the directions and placed 1/3 cup of batter onto a skillet and pressed it into a patty. Once the fritter was golden brown I flipped them and THEY STAYED TOGETHER! Not one of the fritters broke apart, I was so shocked!

Taste Test

Now these looked pretty dang good and I have to say the taste totally matched. They were crispy and had a great herb flavor from the parsley! I made a little chutney dip for these and enjoyed!


This recipe is a must try for any one who has corn fever like me! They are super simple to make and sooooo delicious! 10/10 for sure!

Original Recipe: Corn FrittersĀ 

Happy Cooking!!!!


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