Yields: 4-5 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free
Ingredients:
- 4-5 Baking Potatoes (peeled)
- 1 can Diced Potatoes (rinsed & drained)
- 1 cup Veggie Broth
- 4 tbsp Nutritional Yeast
- 2 tbsp Cashews
- Juice from half a Lemon
- 2 tbsp Yellow Mustard
- 1 1/2 tsp Sea Salt
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
Directions:
- Preheat oven to 375 degrees
- Using a Mandolin on the thinnest setting, slice Potatoes
- Meanwhile add the rest of the ingredients to a Vitamix and blend for 3 minutes
- In a 8x8 glass cooking dish, spread one layer of Potato slices, top with about 1/2 cup of Sauce
- Create about 4-5 layers
- Cover dish with parchment lined aluminum foil
- Bake for about 1 hour or until Potatoes are cooked
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