Vegan Sweet Potato Galette
5 from 2 votes

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.

An overhead image of a festive, savory galette made with sweet potatoes.

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.

A round of pastry dough is being spread with a light layer of plant-based cheese.

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.

A round of vegan pastry dough is being folded over a layer of cashew cheese and thin rounds of sliced sweet potato.

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.

A vegan sweet potato galette is being prepared on a sheet of white parchment paper.

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).

An angled shot of a savory pastry made with sweet potatoes, which is resting on a white marble serving round.

Cut into wedges, the galette is a perfect, elegant appetizer for any NYE gathering.

A close up, overhead image of a baked vegan sweet potato galette, which has been cut into triangle-shaped wedges.
An overhead image of a festive, savory galette made with sweet potatoes.
5 from 2 votes

Vegan Sweet Potato Galette

Author – Gena Hamshaw
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yields: 8 servings


For the olive oil crust:

For the galette:

  • 3/4 cup cashew cheese (substitute the same amount of a store-bought vegan ricotta-style cheese, such as Kite Hill ricotta)
  • 2 small sweet potatoes peeled and sliced very thinly (1/4-inch thick or less)
  • 2 teaspoons olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon fresh thyme


  • To make the crust, combine the vinegar and water. Place the flour and salt into a food processor fitted with the S blade. Pulsing constantly, drizzle in the olive oil. The mixture should be crumbly but not yet sticking together. Pour in the water, tablespoon by tablespoon, pulsing as you go, until the mixture is starting to clump together. Shape it into a ball, then flatten it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes or up to 2 days. (You can also do this process by hand, using a pastry cutter or 2 forks.)
  • To make the galette, preheat your oven to 375F. Flour your work surface and roll the crust dough into a circle that's about 12-14 inches across and ¼ inch thick. Carefully transfer this circle to a parchment-lined baking sheet. Spread the herbed cashew cheese in the center, leaving about 1 1/2 inches of crust at the edges.
  • Toss the sweet potatoes with the oil and thyme, along with a generous pinch of salt and black pepper to taste. Pile the sweet potatoes on top in an overlapping, circular pattern on top of the cashew cheese (don’t be afraid to pile them up at the center!). If you have leftover potatoes, you can roast them on a separate tray alongside the galette.
  • Bake the galette for 40-50 minutes, or until the crust is a deep golden shade and the potatoes are entirely tender. Allow it to cool to room temperature on a cooling rack before slicing into wedges and serving.
A triangular slice of a vegan galette, which is made with sweet potatoes and cashew cheese, is resting on a small, white plate.

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.


This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Categories: Recipes, Main Dishes, Side Dishes
Method: Oven
Ingredients: Beets, Sweet Potato
Dietary Preferences: Soy Free, Vegan
Recipe Features: Holidays

Leave a Comment

Star ratings help other readers to find my recipes online. If you loved this recipe, would you please consider giving it a star rating with your comment?

Thank you for your feedback. I'm grateful for your presence in this space!


Your email address will not be published. Required fields are marked *

Recipe Rating

  1. Yum! Thanks for posting this. I’m thinking if I don’t have sweet potatoes pumpkin, beetroot and rosemary from my garden would make an alternative filling.

  2. What a beautiful galette recipe. Sweet potatoes and cashew cheese combination along with a bottle of Prosecco sounds heavenly. I’ve also been eyeing that spelt galette for some time now. I need to try it some time soon.
    As always, gorgeous and mouthwatering photos. Wishing you a happy new year.