How To Make A Delicious Dairy-Free Potato Bake
The moment I created this potato bake with my friend Courtney was an epic moment of pure genius! It was actually Courtney's mum, Heather, who inspired us to give this recipe a try. Courtney always talks about her mum's famous potato and I just felt so tempted to try this recipe.
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Well, I'll just say this - when it was ready, we could hardly let it cool down, so we ate immediately, and even though it was burning our mouths, we enjoyed every single bite. The real star of the dish is cashew cream. It's wonderful how savoury this dish gets thanks to a simple mixture of cashews and water.
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There is one trick that I learned from Heather. She taught me to push the veggies down so that they are all covered in juices. The magic happens when the veggies soak up all these wonderful flavours. Go now, give this recipe a try and I hope you will love it as much as I do.
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
10 unpeeled small potatoes, thinly sliced
15 large mushrooms, thinly sliced
1 onion, thinly sliced
3- 5 garlic cloves, roughly chopped
1 red capsicum, julienned
1 red chili, deseeded and finely diced
2 cups, cashews
2 1/2 cups, water ( add a little more if needed)
1 tablespoon, paprika
1/2 teaspoon, salt
1/2 teaspoon, pepper
1 tablespoon #GRATITUDE
𝗠𝗘𝗧𝗛𝗢𝗗
Preheat your oven to 170C. Have a baking tray ready to go.
Combine the cashews and water in a blender and blend until completely smooth and creamy.
Mix all the ingredients along with the cashew cream in a large mixing bowl.
Season with salt and pepper.
Transfer this mix to a baking tray.
Sprinkle with extra paprika on top.
Cover with foil and bake 45 minutes to 1 hour, until fork-tender.
Let rest for 8 minutes and serve.
*****
Prep time 10-15 minutes
Cooking time 45-55 minutes
Serves A Big family of 4-6
GF, VGN, RSF, C
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#potatorecipe #potato
29 янв 2017
