"Cheesy" Potatoes

Cheesy Potatoes

This recipe was inspired by our Wellness Director Nicole's favorite holiday dish growing up... cheesy potatoes!  She created this delicious dairy-free version of the classic dish, try it out for your next party or holiday!

Ingredients

- 5 white potatoes

- 1 large yellow onion, chopped

- 1 ½ cup vegetable broth (low-sodium)

- 1 package of organic tempeh

- 1 tbsp. liquid aminos

- 1 lemon (juiced)

- ½ cup cashews, soaked 6-8 hours or overnight

- 2 tablespoons nutritional yeast

Directions

- Pre-Heat oven to 350F.

- Heat a large pot of water, and boil 5 potatoes (set timer for 20 minutes)

- Heat a saucepan on medium low in ½ cup vegetable broth, and add onions.  Cook for about 15 minutes.

- Cut the tempeh into lengthwise slices, add to a separate saucepan. Heat saucepan on medium low with ½ cup vegetable broth, and 1 tsp. liquid aminos, cook on medium low for about 5 minutes.

- Once potatoes are cooked through, chop into approx. 1 inch cubes & add to a casserole pan.

- For cheese sauce: Blend cashews, lemon juice, ½ cup vegetable broth, 1 tablespoon dijon mustard, and nutritional yeast in a food processor (add more broth if needed to thin, or more cashews to thicken).

- After onions have been cooking for about 15 minutes add on top of the potatoes, then add in tempeh. Pour the cheese sauce on top.

- Bake on 350F for 15 minutes.  Check potatoes with a fork to make sure they are cooked through.

*You could also add sauteed kale to this.

- Enjoy!