A healthier dairy-free alternative to the classic potato bake dish. This is the quickest potato bake in town and is the perfect meal for the whole family whenever you’re craving something hearty and nourishing. This dish is full of healthy fats and creamy deliciousness with cashews being used as the based for the dairy alternative sauce.
Ingredients
10 unpeeled potatoes, thinly sliced
15 mushrooms, thinly sliced
1 onion, thinly sliced
3 garlic cloves, roughly chopped
1 red capsicum, julienned
1 red chili, deseeded and finely diced
2 cups cashews
2 1/2 cups water
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
Ingredients
Preheat your oven to 170C (340F).
Combine the cashews and water in a blender and blend until completely smooth and creamy.
Mix all the remaining ingredients along with the cashew cream in a large mixing bowl.
Season with salt and pepper.
Transfer this mix into a baking tray.
Sprinkle with extra paprika on top.
Cover with foil and bake for 45 minutes to 1 hour, until fork tender.
Let rest for 8 minutes and serve.
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