By Shalini Kolluri
This creamy potato casserole is a warm and wholesome dish makes a frequent appearance on my dining room table any time I need to make something delicious and easy for guests. When its raining outside and I need some comfort food, this is my go to recipe. You can’t go wrong with potatoes that are cooked, sliced, and layered with savory cashew sauce.
The cashew sauce a luscious vegan cashew sauce that can sub for just about anything thick, creamy and dairy-based and it can be made in five minutes!
Why use nutritional yeast?..Nutritional yeast is a common cheese substitute in many vegan dishes. But it’s not just for vegans or vegetarians — nutritional yeast works in any soup or stew, and is wonderful on popcorn too!
Just one tablespoon of nutritional yeast can contain :
- 180% Daily Value B1 (Thiamine)
- 160% Daily Value B2 (Riboflavin)
- 70% Daily Value B3 (Niacin)
- 140% Daily Value B6 (Pyridoxine)
- 40% Daily Value Folic Acid
- 40% Daily Value B12
- 3 grams protein
- 1 gram fiber
When I used to go over several vegan recipes, I often saw nutritional yeast popping up in several places and frankly it was a little off putting. It was only when I started using it that I understood that not only does it greatly enhance the nutritional value of the dish , it also add a beautiful brothy flavor to the dish.
So, coming back to the casserole..
1 cup (boil them for 15 minutes or soak them for a couple of hours)
1 ½ teaspoon ground black pepper
1 teaspoon nutmeg powder
4 teaspoons nutritional yeast (optional)
1 teaspoon garlic powder
2 cups + 2 tablespoons water
5 large potatoes
1 large onion
1/4 table spoon red chili powder
1 cup chopped cilantro or 1/2 teaspoon cumin seeds
1/2 cup spinach
1/2 cup fresh peas