Ingredients
- 5-6 large potatoes, peeled and sliced
- ¼ cup Earth Balance® butter
- ½ tsp cayenne pepper
- ½ tsp pepper
For the Cheese Sauce
- 2½ cup potatoes, peeled and diced small
- ⅔ cup carrots, diced small
- ⅔ cup chopped onion
- 3 cup water (use the water you cooked the veggies in)
- 1 cup raw cashews
- ½ cup coconut milk
- 3 Tbs nutritional yeast flakes
- 2 Tbs lemon juice
- ½ tsp garlic powder
- 1 tsp salt (or more to taste)
- ½ tsp pepper
- ¼ tsp cayenne pepper
Instructions
- Preheat oven to 375°.
For the Potatoes
- While the vegetables for the cheese sauce are cooking, peel and slice potatoes and set aside (I put the sliced potatoes into a big bowl of water while waiting for the vegetables to cook).
- Butter the bottom of a large baking dish, 9 x 13 or larger, and set aside.
For the Cheese Sauce
- Bring 4-5 cups of water to a boil in a medium sauce pan.
- Add potatoes, carrots and onions.
- Bring back to a boil and reduce heat to low until vegetables are tender.
- Drain water, reserving liquid, and add vegetables to Vitamix.
- Add 3 cups of reserved water, cashews, coconut milk, nutritional yeast, lemon juice, garlic powder, salt and cayenne pepper to Vitamix.
- Blend on high until ingredients are nice and creamy, less than a minute.
- In the buttered 9 x 13 baking dish, add a ladle of cheese sauce to the bottom of the pan.
- Add a layer of potatoes, cheese sauce and lightly sprinkle with cayenne pepper and pepper.
- Add the remainder of butter, sliced, in between one of the layers of potatoes.
- Repeat until your baking dish is full.
- Cover with foil and cook for 1 hour, or until the potatoes are tender.
Source : allrecipes.Com
