Scalloped Potatoes -Cashew cheese with Cranberry Chipotle Sauce

Scalloped Potatoes -Cashew cheese with Cranberry Chipotle Sauce

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

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. Dijon mustard

Blend Cheese sauce in blender until creamy

10-15 red or gold Yukon potatoes 

Parsley for garnish

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

Cranberry Chipotle Sauce

Ingredients

12oz fresh cranberries

1 cup apple cider

sprinkle of salt

1 tsp chipotle.

1 cup maple syrup

Instructions

Place ingredients in 3 quart pot over medium heat.

Allow the ingredients to simmer, stirring occasionally. When the cranberries begin to pop and sizzle use a potato masher to crush the berries.

The sauce is ready to be served when it coats the back of a spoon and begins to jell