Creamy Vegan Potato Dauphinoise
Ingredients
Ingredients
- 4-5 red potatoes
- 1 1/2 cup raw cashews, pre soaked
- 2 cup hot stock
- 2 cup soy milk
- 1 tbsp miso
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp salt flakes
- 1/2 lemon
- 2 garlic cloves, minced
- 1/2 cup mozzarella shreds
Instructions
Preparation
- Preheat the oven to 180’C.
- Blend the cashews, stick, soy milk, miso, onion & garlic powder until smooth. Add the lemon juice.
- Pour enough cashew cream into the base of a baking dish to cover. Top with a layer of potatoes, slightly overlapping. Sprinkle with garlic & more cashew cream. Add another 2 layers of potato, finishing with the cashew cream, and sprinkle with mozzarella.
- Bake in the oven until golden, if potatoes are still firm, cover with foil to continue cooking.
- Serve hot.
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