VEGAN SCALLOPED
POTATOES WITH CREAMY CASHEW CHEESE
For the cheese sauce:
1 1/2 cups raw cashews
3 T. fresh lemon juice (or 1 whole small lemon)
3/4 cup water
1 1/2 tsp. sea salt, or to taste
3 T. fresh lemon juice (or 1 whole small lemon)
3/4 cup water
1 1/2 tsp. sea salt, or to taste
1/4 cup nutritional yeast
1/2 tsp. chili powder
2 cloves garlic
pinch of turmeric or (* 1 roasted bell pepper for color)
pinch of cayenne pepper
paprika, for garnish
1/2 tsp. chili powder
2 cloves garlic
pinch of turmeric or (* 1 roasted bell pepper for color)
pinch of cayenne pepper
paprika, for garnish
1/2 tsp. Dijon mustard
Blend Cheese sauce in blender until
creamy
10-15 red or gold Yukon potatoes
Directions:
Use the Saladmaster Machine & slice
potatoes with the scalloped cone #5 or #4 and layer EOS, then pour Creamy
Cashew Cheese Sauce over top, poking it around to make sure every potato gets
some. Sprinkle Paprika over the top and Bake at 350 degrees for 35-40 minutes or until
potatoes are tender and cheese is bubbly.
With just about 10 minutes left in
baking time, sprinkle Brazil Nut
Parmesan over top—the thicker the better!
*optional add-ins: sautéed
mushrooms, spinach (I highly recommend these!!!) Lightly sauté onions and
mushrooms in a little coconut oil and then layer in with the potatoes before
pouring the cheese sauce over the top. Delicious!
Yeild: 10 servings
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