I’ve had a lot of requests for a vegan cheesy potato bake, and here it is! I’ve tried to make it as healthy as possible, making it dairy-free and using a very small amount of oil. I really wanted to keep it as simple as possible, too. So, I am featuring a cheese sauce recipe in this by my friend Jeff. He runs a website called A Respectful Life. I added a bit of Biocheese Pizza Shreds to the top, but you can omit if you want to keep it strictly whole-food, plant-based. This casserole still tastes amazing without it!
Ingredients
- 15 raw cashews (unsalted)
- 1/2 cup low sodium vegetable broth
- 1 potato (peeled)
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic
- 1/4 onion
- 1 teaspoon turmeric
- Salt to taste
Cheese Sauce:
- 2 potatoes
- Sprinkle of Biocheese Pizza Shreds (optional)
Potato bake:
Instructions
- Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Soak cashews in boiling water for about an hour.
- Peel and boil the potatoes.
- When the potatoes are fork-tender remove the pot from heat.
- Put one potato in a blender along with all the other sauce ingredients, make sure you drain the soaked cashews before adding.
- Blend on high until creamy. You may need to add a little bit more water.
- Chop potatoes for potato bake and layer half on the bottom of a pan.
- Top with just over half the cheese sauce.
- Then layer a second layer of potatoes.
- Top with remaining sauce.
- Sprinkle a handful of vegan cheese shreds over the top.
- Cover with foil and bake for 10 minutes.
- Remove from the oven, remove foil and return to the oven to bake for another 10 minutes, or until the top is crispy and golden.
- Allow to stand for about 10 minutes.
- Serve & enjoy!
This recipe was republished with permission from Amanda Rose.
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