Servings: 8 Servings
Calories: 279kcal
Ingredients
- 1.4 kg White Potatoes
For the sauce:
- 150 grams Cashews
- 420 ml 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
Instructions
- 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 7×10 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 further45 minutes, until the top is crispy and the potatoes are cooked through. Test the potatoes by piercing them with a sharp knife. Serve immediately.
Notes
Nutrition
Calories: 279kcal | Carbohydrates: 42g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Sodium: 709mg | Potassium: 973mg | Fiber: 6g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 40mg | Calcium: 100mg | Iron: 3mg
