Prepare to be captivated by this stunning Vegan Potato Pithivier, a plant-based twist on Paul Hollywood’s iconic Dauphinoise Potato and Caramelized Onion Pithivier! Imagine layers of exquisitely creamy potatoes and delicately sweet caramelized onions, all enveloped within a perfectly flakey, golden-brown pastry. And as if this savory masterpiece wasn’t tempting enough, it’s served alongside a luscious, zesty Vegan Feta + Chive Cream Sauce that takes every bite to an unforgettable level. This dish is not just a meal; it’s an experience, a true showstopper that proves vegan cuisine can be both comforting and elegant.
The Allure of Vegan Potato Pithivier: A Culinary Journey
The inspiration for this magnificent vegan potato pithivier struck one evening while watching the latest season of The Great British Bake Off on Netflix. During one of the infamous technical challenges, the contestants were tasked with recreating Paul Hollywood’s Potato Pithivier. These challenges are always a highlight, not just for the bakers’ frantic attempts to decipher redacted recipes, but also because they often introduce viewers to lesser-known, historically rich dishes.
A pithivier, as I discovered through subsequent research into Paul Hollywood’s original recipe (linked here), is a classic French pastry originating from the 17th century, named after the town of Pithiviers. Traditionally, it features thinly sliced potatoes and onions, pre-cooked in a rich garlic-cream sauce, all lovingly encased in a beautiful, flaky puff pastry. The idea of transforming this savory marvel into a completely vegan delight immediately sparked my culinary imagination.
Crafting the Perfect Vegan Pithivier: Thoughtful Swaps for Classic Flavors
Paul Hollywood’s original recipe, as expected, relies on traditional dairy products: butter, heavy cream, and Rutherford cheese. My mission was to replicate the essence of these flavors and textures using entirely plant-based ingredients. Some substitutions were straightforward, such as swapping dairy butter for a high-quality vegan butter. However, others required a bit more creativity to achieve that deep, umami-rich creaminess.
To replace the heavy cream, I opted for a rich almond milk, enhanced with a touch of vegan butter to boost its fat content and luxurious mouthfeel. For that crucial cheesy and savory depth often provided by dairy, I incorporated nutritional yeast and a secret weapon: miso paste. Light miso paste is a fantastic ingredient for adding complex umami notes, making our vegan feta and chive cream sauce incredibly flavorful and satisfyingly “cheesy” without any dairy whatsoever. These careful adaptations ensure that every spoonful of the filling and every bite of the sauce delivers a familiar, comforting richness, reimagined for a vegan palate.
Pastry Perfection: My Go-To Dough for Flaky Results
One of the most significant deviations from Paul Hollywood’s method lies in the pastry. His recipe calls for a laminated rough puff pastry, which, while undoubtedly delicious, demands a considerable amount of butter and multiple resting periods, making it quite time-consuming. For this vegan rendition, I chose my tried-and-true pie dough recipe instead. This choice was deliberate: it’s not only easier and quicker to prepare but consistently yields a buttery, tender, and incredibly flaky crust that beautifully complements the rich filling.
This versatile pie dough is a staple in my kitchen, perfect for everything from savory dishes like my vegan quiche to sweet treats like my Vegan Blueberry Pie and Classic Apple Pie. Its forgiving nature makes it ideal for bakers of all skill levels, ensuring a delightful texture without the fuss of traditional puff pastry. The subtle crispness and rich flavor of this homemade crust truly elevate the overall experience of the Pithivier, making it accessible yet gourmet.
Serving Suggestions: A Culinary Centerpiece for Any Occasion
This Vegan Potato Pithivier is more than just a recipe; it’s a celebration of flavors and textures. I personally believe it makes an exceptional holiday side dish, offering a unique and elegant alternative to traditional potato preparations. Imagine it gracing your Thanksgiving table or stealing the show as a savory option at a festive Christmas Brunch. Its rich and creamy, buttery, and “cheesy” profile, perfectly seasoned with just the right amount of salt, makes it a true dream for any potato lover.
Beyond the holidays, this Pithivier is sophisticated enough for a special dinner party and comforting enough for a cozy weekend meal. Pair it with a crisp green salad, some roasted seasonal vegetables, or a light vegan protein for a complete and satisfying meal. For beverage pairings, consider a dry white wine, a light-bodied red, or even a sparkling apple cider to complement its savory richness.
Visual Guide: Watch the Magic Unfold!
For those who learn best visually, I’ve captured the entire process in a step-by-step video tutorial. You can watch me make it here. Although the video chronicles my very first attempt at this recipe, rest assured that I have thoroughly tested and refined it since, ensuring that the version shared here is absolutely wonderful. I can’t wait for you to try it and experience the joy of creating this delicious vegan masterpiece!
Essential Ingredients for Your Vegan Potato Pithivier
These are the key ingredients you’ll need to bring this delightful vegan Potato Pithivier to life:
Potatoes – Yellow potatoes are highly recommended for their naturally creamy texture and rich flavor, making them ideal for the dauphinoise-style filling. Varieties like Yukon Gold work beautifully, offering a smooth finish that holds up well during cooking.
Onion – Yellow onions are preferred for their mild sweetness when caramelized. This subtle sweetness perfectly balances the savory potatoes and adds depth to the overall flavor profile of the pithivier.
All-Purpose Flour – The foundation of our flaky pie crust. Ensure you use a good quality all-purpose flour for the best texture and structure. While some bakers opt for pastry flour, all-purpose is perfectly suitable and widely available.
Salt and Sugar – Both are crucial for enhancing the flavor of the crust. Salt balances the sweetness and brings out the richness of the butter, while a touch of sugar aids in browning, giving the pastry that irresistible golden hue.
Vegan Butter – The quality of your vegan butter significantly impacts the crust’s flakiness and flavor. I strongly recommend using vegan butter sticks (like Earth Balance Sticks) rather than the tub variety. Sticks have a higher fat content and firmer consistency, mimicking dairy butter more closely, which is essential for a truly flaky pastry.
Ice Water – Critical for achieving a tender, flaky pie crust. Cold water helps prevent the butter from melting prematurely while mixing the dough, creating those desirable pockets of steam during baking that result in distinct flaky layers.
Almond Milk – For the creamy filling and sauce, plain, unsweetened almond milk is ideal. I particularly love using Three Trees Almond Milk due to its superior richness and creaminess compared to many other brands. A high-quality, full-fat plant milk is vital here, as it forms the base of our luxurious sauce. Full-fat oat milk or soy milk can also be excellent alternatives if Three Trees is not available or if you prefer a different base.
Nutmeg – Though optional, a small dash of freshly grated nutmeg imparts a wonderfully complex and warm flavor to cream-based sauces, elevating the overall taste of the potato filling. If you don’t have nutmeg, a sprinkle of dried sage can offer a delightful earthy substitute, complementing the potatoes beautifully.
Nutritional Yeast – A key ingredient for adding a cheesy, umami depth to the almond milk sauce. It helps create that creamy, savory profile that’s so satisfying in dairy-free cooking.
Light Miso Paste – This fermented soybean paste is a game-changer in the Feta and Chive Cream Sauce. It contributes an incredible depth of savory flavor and umami, making the sauce taste profoundly richer and more “cheesy,” without relying on any processed vegan cheese flavors.
Vegan Feta – I’ve found VioLife Feta to work exceptionally well in this recipe. Its mild tanginess and pleasant texture melt beautifully into the sauce, providing that signature feta character without dairy. Other firm, crumbly vegan feta alternatives should also work.
Fresh Chives and Black Pepper – These are the perfect finishing touches for the Feta + Chive Cream Sauce and a beautiful garnish for the Pithivier itself. Fresh chives add a delicate oniony freshness, while freshly ground black pepper provides a subtle kick and aromatic warmth.
Vegan Potato Pithivier
Creamy, dauphinoise-style potatoes and lightly caramelized onions baked inside a tender, flaky pastry crust, served with a bright and tangy Vegan Feta + Chive Cream Sauce.
By: Nicole Vranjican
Ingredients
For the Pie Crust
- 2.5 cups all-purpose flour
- 1 tsp kosher salt (Morton’s Kosher Salt recommended)
- 2 tsp cane sugar
- 2 sticks cold vegan butter, cut into small cubes (use sticks, not tub for best results)
- 6-7 tbsp ice-cold water
- 1 tbsp almond milk, for brushing on top before baking
For the Potato Filling
- 2 lbs yellow potatoes, thinly sliced (a mandoline works best for uniform slices)
- 5 cups Three Trees Almond Milk or other full-fat oat milk/soy milk (see notes*)
- 3 tbsp vegan butter, divided
- 3 garlic cloves, crushed
- 1 tsp kosher salt
- 1 medium yellow onion, thinly sliced
- ⅛ tsp ground nutmeg
- ⅛ tsp black pepper
For the Feta + Chive Sauce
- 2 tbsp nutritional yeast
- 2 tsp light miso paste
- 4 oz vegan feta, crumbled (VioLife Feta recommended)
- ¼ tsp black pepper
- ¼ tsp kosher salt
- 2 tbsp fresh chives, chopped
Instructions
1. Prepare the Pie Dough
- Begin by cutting the cold vegan butter sticks into small cubes. Place them in the refrigerator to keep them very cold until ready to use.
- In a large bowl, combine the flour, salt, and sugar. Whisk these dry ingredients together thoroughly. Then, add the chilled butter cubes to the flour mixture.
- Using your fingertips, rub the flour and butter together. Work quickly to prevent the butter from warming too much. Stop mixing when a shaggy dough forms, and some butter pieces remain, approximately pea to almond-sized. These butter pieces are key to a flaky crust.
- Create a well in the center of the dough mixture and pour in 6 tablespoons of ice-cold water. Mix just until the dough begins to come together into a crumbly consistency. Avoid overmixing; it doesn’t need to be completely cohesive yet. Turn the mixture out onto a lightly floured countertop.
- Gently knead the dough just long enough to bring it together into a single mass. Stop immediately once combined. Overworking the dough will develop too much gluten, resulting in a tough crust instead of a tender, flaky one. Shape the dough into a ball, working quickly to keep the butter cold.
- Divide the dough ball into two equal pieces. Form each piece into a flat disk, then wrap them tightly in plastic cling wrap. Refrigerate both disks for at least 1-2 hours, or up to overnight. This chilling period is crucial for resting the gluten and firming the butter.
2. Prepare the Filling
- Thinly slice the potatoes and onion and set them aside. A mandoline slicer is highly recommended for achieving uniformly thin potato medallions, ensuring even cooking.
- In a saucepan, combine the crushed garlic, almond milk, 2 tablespoons of vegan butter, and 1 teaspoon of kosher salt.
- Add the thinly sliced potatoes to the saucepan. Place the pan over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce the heat and simmer for 8-12 minutes. The potatoes should become tender but still hold their shape and not be overly soft or mushy.
- Once the potatoes are tender, carefully place a colander over another saucepan and drain the liquid from the potatoes. It’s essential to reserve this cooking liquid, as it will be used as the base for our delicious Feta + Chive Cream Sauce. Spread the drained potatoes out on a baking sheet to cool completely. For best results and easier assembly, the potatoes need to be cold before layering them into the Pithivier.
- While the potatoes are cooking and cooling, add the sliced onions and the remaining 1 tablespoon of vegan butter to a frying pan. Sauté over medium heat for 10-15 minutes, stirring occasionally, until the onions are lightly caramelized and softened. Sprinkle with a pinch of salt, then set aside to cool completely.
3. Roll Out the Pie Dough
- Unwrap one of the chilled pie dough disks. Allow it to sit at just under room temperature for about 10-15 minutes, making it pliable enough to roll without cracking, but still cold to the touch. It should feel firm but yield slightly when pressed.
- Lightly flour your countertop and rolling pin. To create extra flaky layers, break the first disk of pie dough into 4 pieces. Stack these pieces on top of each other, then gently press down to form a new, slightly thicker disk.
- Place your rolling pin in the middle of this new disk and roll forward, then backward, then to one side, and finally to the other side. Rotate the dough 90 degrees and repeat the rolling process. Tip: Flip the dough over every fourth rotation to prevent sticking, and dust with a light sprinkle of flour as needed throughout the process.
- Roll the dough to an approximate thickness of 3-5mm (about ⅛ to ¼ inch). Use a 12-inch round bowl or pan as a guide to cut out a perfect 12-inch circle. This will form the bottom crust of your Pithivier. Carefully transfer this disk to a parchment-lined cookie sheet and chill it in the fridge while you prepare the top crust.
- Repeat the same rolling process with the second dough disk, but this time, cut it into a 14-inch circle. Chill this larger disk for 15 minutes.
4. Assemble & Decorate the Pithivier
- Retrieve the 12-inch pastry disk from the fridge. Arrange the cooled, thinly sliced potatoes evenly on top, mounding them slightly higher in the center to create that classic dome shape. Leave a 1-inch border around the edge of the pastry.
- Layer the cooled caramelized onions over the potatoes. Sprinkle the filling with the ground nutmeg and black pepper for added flavor.
- Carefully place the 14-inch pastry disk on top of the filling, aligning it over the bottom crust. Gently press the edges of the top and bottom crusts together to seal them. Then, use your fingers (or a fork) to create an attractive scalloped or crimped design around the entire edge, ensuring a tight seal.
- Next, use the tip of a sharp knife to score decorative curved lines radiating outwards from the center of the dome down to the sealed crust. Be very careful not to cut all the way through the pastry; these are purely for aesthetic appeal and to aid in even baking.
- Finish by cutting a small, approximately ½-inch hole in the very center of the Pithivier. This acts as a vent, allowing steam to escape during baking and preventing the pastry from becoming soggy. Chill the assembled Pithivier one more time for 10 minutes to firm up the pastry before baking.
5. Bake
- Preheat your oven to 400°F (200°C).
- Brush the entire surface of the chilled, unbaked Pithivier with 1 tablespoon of almond milk. This “egg wash” substitute will help achieve a beautiful golden-brown crust.
- Bake for 50-55 minutes, or until the pastry is deeply golden brown and the filling is bubbling. The precise baking time may vary slightly depending on your oven.
6. Make the Feta + Chive Sauce
- While the Pithivier bakes, return the saucepan with the reserved almond milk potato cooking liquid to the stove. Add the nutritional yeast, miso paste, salt, and crumbled vegan feta cheese.
- Bring the mixture to a gentle boil over medium heat, whisking frequently to ensure all ingredients are well combined and to prevent sticking. Once boiling, reduce the heat to a simmer and continue to cook for 10-15 minutes, whisking often. At this point, the sauce should have thickened slightly and become creamy, though it won’t be extremely thick.
- 👩🏻🍳 Tip for thicker sauce: If you desire a thicker sauce, prepare a cornstarch slurry by dissolving 3 tablespoons of cornstarch into 3 tablespoons of cold almond milk. Whisk until completely smooth, then add it gradually to the simmering sauce. Bring back to a soft boil, then lower the heat and simmer until thickened to your desired consistency, whisking constantly to prevent lumps.
- Finish the sauce by stirring in the fresh chopped chives and black pepper. Taste and add additional salt if needed.
- Once the Vegan Potato Pithivier is baked, remove it from the oven and allow it to rest for at least 10 minutes before slicing. This allows the filling to set and prevents it from falling apart.
- Serve generous slices of the warm Pithivier with plenty of the Feta + Chive Cream Sauce spooned over the top. Garnish with extra fresh chives and a sprinkle of black pepper for an inviting finish. Enjoy this incredible plant-based creation!
Notes
What kind of plant milk is best for this recipe?
For this recipe, selecting a rich and creamy plant milk is paramount, especially since the milk used to cook the potatoes transforms into the base of our savory “cheesy” sauce. I highly recommend Three Trees Almond Milk or a similar premium, full-bodied almond milk. This particular brand offers an exceptional richness and creaminess that is difficult to match, contributing significantly to the luxurious texture of the sauce.
If Three Trees Almond Milk is not readily available, full-fat oat milk or soy milk are excellent alternatives. Avoid thinner varieties of almond milk or other plant milks, as they may result in a less creamy and flavorful sauce. The goal is to achieve a texture and richness that mimics traditional dairy cream, and a high-quality, full-fat plant milk is key to this success.
How to make the sauce thicker
If, after simmering, you find the Feta + Chive Cream Sauce is not as thick as you prefer, a simple cornstarch slurry can quickly remedy this. In a small bowl, dissolve 3 tablespoons of cornstarch into 3 tablespoons of cold almond milk. Whisk thoroughly until the cornstarch is completely dissolved and no lumps remain.
Gradually whisk this slurry into your simmering sauce. Bring the sauce back to a gentle boil, then reduce the heat to a simmer, stirring constantly. Continue to simmer until the sauce reaches your desired thickened consistency. Whisking continuously is important to prevent lumps and ensure a smooth, velvety finish.