Potato casserole with cashew sauce (Vegan)

By Shalini Kolluri

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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..

Ingredients:-

1  cup (boil them for 15 minutes or soak them for a couple of hours)

salt

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

salt

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

Method:-

Preheat the oven to 400 F / 200 C. If you don’t have time to soak the cashews, you can boil
them for 15 minutes.
Peel the potatoes and cut them into very thin rounds. Put the potatoes into an oiled
medium-sized deep baking dish.
Cut onions into half and slice them. Add onions,spinach and peas to the potatoes along with salt, cumin and chili powder.
Mix everything with your hands and press the potatoes down.
Now make the cashew sauce. Drain and rinse the cashes. Put them into a blender along
with salt, pepper, nutmeg, nutritional yeast, garlic and water. Blend for a minute or two, until smooth.
Pour the sauce evenly onto the potatoes. Bake the casserole for an hour or until the potatoes are completely soft.
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