Whole30 Cheese and Potato Dosa

Indulge in a wholesome twist on a South Indian classic with this Whole30 Cheese and Potato Dosa—a gluten-free and dairy-free delight bursting with flavor. This recipe features soft, golden dosas made from nutrient-rich cassava flour, filled with creamy cashew "cheese" sauce and perfectly seasoned mashed potatoes. The cashew cheese, blended with nutritional yeast, garlic, and lemon, delivers a cheesy, tangy flavor that’s entirely plant-based. Topped with fresh cilantro and served with extra cashew sauce for dipping, this dosa is perfect for anyone following a Whole30, vegan, or gluten-free lifestyle. With a crisp exterior, a savory filling, and just the right touch of indulgence, this dish promises to be a crowd-pleaser while keeping things healthy and satisfying.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups cassava flour
• 2 cups water
• 0.5 teaspoons sea salt
• 2 large potatoes
• 4 tablespoons coconut oil
• 1 cup raw cashews
• 0.25 cup nutritional yeast
• 2 tablespoons lemon juice
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 0.25 teaspoons black pepper
• 0.5 cup water for cashew sauce
• 2 tablespoons fresh cilantro

Directions

Step 1

Start by preparing the cashew cheese sauce. Soak the raw cashews in water for at least 4 hours, or overnight. Drain and rinse them well.

Step 2

Combine the drained cashews, nutritional yeast, lemon juice, garlic powder, onion powder, black pepper, and 1/2 cup of water in a high-speed blender. Blend until smooth and creamy, scraping down the sides as needed. Set the sauce aside.

Step 3

Peel and cube the potatoes, then boil in salted water until tender, about 10-15 minutes. Drain and set aside.

Step 4

In a large bowl, whisk together the cassava flour, 2 cups water, and sea salt to form a smooth batter. The consistency should be similar to pancake batter.

Step 5

Heat a non-stick skillet over medium heat and add a little coconut oil to coat the surface.

Step 6

Pour a small ladle of batter onto the skillet and spread it in a circular motion to form a thin crepe. Allow it to cook until the edges start to lift and the bottom is golden, about 2-3 minutes. Flip and cook the other side for another 2 minutes.

Step 7

Remove the dosa from the skillet and repeat the process with the remaining batter, adding more oil as necessary to prevent sticking.

Step 8

Once all dosas are cooked, gently mash the boiled potatoes and mix with half of the cashew cheese sauce.

Step 9

Place a portion of the potato filling in the center of a dosa, sprinkle with fresh cilantro, and roll the dosa to encase the filling.

Step 10

Serve the dosas hot with the remaining cashew cheese sauce on the side as a dip.

Nutrition Facts

Serving size	(1595.4g)

Amount per serving	% Daily Value*
Calories	2334.2

Total Fat 106.7g	0%
Saturated Fat 55.6g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 1284.3mg	0%
Total Carbohydrate 314.5g	0%
Dietary Fiber 21.6g	0%
Total Sugars 21.3g
Protein 41.8g	0%

Vitamin D 0IU	0%
Calcium 235.8mg	0%
Iron 17.7mg	0%
Potassium 4626.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 7.0%

Carbs: 52.7%