This savory vegan sweet potato galette is made with a layer of homemade cashew cheese. It’s festive, elegant, and delicious! The galette is a perfect recipe to impress friends and family at holiday gatherings.
This sweet potato galette with cashew cheese is about as fancy as my home cooking will get this holiday season! I spent my entire reading and finals week eating braised beans and kale with bread or grains, or turmeric rice and beans. And I’ve got another rice and bean dish in the works for later this week, because in spite of having a break from school I’m craving that kind of simple, one-pot, grain/green/bean meal lately.
Still. It’s nice, from time to time, to make dishes that are festive and pretty and the kind of thing you’d serve at a cocktail party—even if you don’t actually intend to host or attend a cocktail party. And that’s what this galette, with its pretty alternating circles of purple and regular sweet potato, is.
As a welcome bonus, the galette is surprisingly easy to make in spite. No more difficult than a fruit galette, and particularly easy if you use a store-bought vegan soft cheese (some contenders: Treeline in any flavor, Kite Hill ricotta, or Miyoko’s classic double cream chive). You can use vegan cream cheese, too.
If you’d like to make your own cashew cheese, the recipe here will give you enough for the galette and extra leftover for crackers, crudités, sandwiches, or whatever you like (you can also use my go-to cashew cheese recipe, which makes a bigger batch and doesn’t have herbs).
I was thinking about using a savory variation of what has become my standard galette crust recipe, but I was also curious about whether an olive oil crust would work even better for a savory recipe. This was my first time trying one, and I was really happy with how it turned out! Not quite buttery enough for my taste if I were to use it in a dessert, but it’s really perfect for this galette, and it’s definitely no trickier to make than a butter crust.
Once the crust is ready, you spread a thin layer of the cashew cheese over it, and get to arranging your sweet potato slices. You could use any type, and no need to alternate varieties: I just loved the way that the purple and orange looked together. I was a little worried about having to par-bake or steam the sweet potato slices before the galette goes into the oven, but there’s no need if you slice them thinly (a mandolin is handy for that).
Cut into wedges, the galette is a perfect, elegant appetizer for any NYE gathering.
The galette will also work nicely with rings of butternut squash or beet. If you’d like to save some time, you can prep your cashew cheese and chill your crust in advance, simply rolling and assembling everything before you bake it. The whole galette keeps nicely for a night or two in the fridge, so you can also prepare it in advance of whatever occasion you have to share it.
Me? I didn’t have a party or cocktail gathering to serve the galette with, but I was taking mental notes on how perfect it would be for entertaining (or bringing to a friend as a housewarming gift). And I loved serving big wedges of it with soup and salad for easy meals through the week, so rest assured that the dish is more versatile than being a party appetizer. No matter how you serve it, I hope you’ll find it as pretty and tasty as I did.