Serves: 8
Prep: 30 mins
Cook: 75 mins
What You Need
3 lbs. (1.4kg) white potatoes
For the sauce:
1 cup (150g) cashews
1 ⅔ cup (420ml) almond milk, unsweetened
4 cloves garlic
1 shallot
½ lemon, juiced
1 ½ tbsp. white miso paste
4 tbsp. nutritional yeast
2 sprigs rosemary, leaves only
6 sprigs thyme, leaves only
¼ tsp. ground nutmeg
¼ tsp. cayenne pepper
1 ¾ tsp. salt
1 tsp. ground black pepper
What You Need To Do
Firstly, soak the cashews in boiling water for 1 hour, then add the almond milk and blitz to a smooth consistency. Add in the remaining sauce ingredients and blend again until smooth and creamy. Transfer the sauce into a large mixing bowl.
Wash and dry the potatoes. Then using a mandolin, or a very sharp knife, slice the potatoes evenly and place them in the bowl with the sauce. Mix well until the potatoes are well coated.
Preheat the oven to 400°F (200°C). Grease a 7x10 inch (18x25cm) deep sided baking dish.
Arrange the potatoes tightly in the baking dish, then pour over the remaining sauce and tightly cover with kitchen foil.
Bake in the oven for 30 minutes, then remove the foil and bake for a further 45 minutes, until the top is crispy and the potatoes are cooked through. Test the potatoes by piercing them with a sharp knife. Serve immediately.
Nutrition per serving:
279 kcal
10g Fats
42g Carbs
10g Protein