Vegan Cheesy Potatoes
A creamy ooey gooey cheese over those warm shredded potatoes is the perfect side dish to any meal.
Ingredients
The ingredients for the vegan cheese.
- 1 Cup Raw Cashews
- 2 tsp Olive Oil
- 1 Tbsp Tomato Paste
- 1/2 tsp Italian Seasoning
- 1/2 tsp Salt
- 1 tsp Yellow Mustard
- 1/8 tsp Turmeric
- 1/4 Cup Tomato or Pasta Sauce
Saute these 4 ingredients together.
- 1 Tbsp Olive Oil
- 1 tsp Minced Garlic
- 1/2 Red Bell Pepper Chopped
- 1 Small Onion, chopped Or 1 tsp Onion Powder
Mix the broth and cornstarch together until well blended.
- 1 Tbsp Cornstarch
- 1 1/2 Cups Vegetable Broth
Ingredients to Assemble the dish.
- 2 16 oz packages Shredded Potatoes
- 1 Small Onion Chopped
- 1 Cup Plain Unsweetened Almond Milk Or your choice of Milk Alternative.
- Salt and Pepper to taste.
Instructions
Making the Cheese sauce
- Soak the raw cashews in warm water for about 4 hours.
- Clean and chop the red pepper.
- In a medium sized frying pan add oil, red pepper, minced garlic and saute for about 10 minutes.
- After 10 minutes, remove from heat and set aside to cool.
- Drain and rinse the raw cashews after soaking for 4 hours.
- Place the soaked cashews in a blender with oil, tomato paste, mustard, tomato or pasta sauce, and all the seasonings.
- Once the sauteed vegetables have cooled, add to the blender.
- Measure the vegetable broth in a large measuring cup and add the cornstarch.
- Mix until there is no lumps.
- Slowly add the vegetable broth mixture to the blender as you turn on the blender to a low speed.
- Once all the broth is added to the blender, continue increasing the speed slowly to the highest speed.
- Continue at the highest speed for about 1 minute.
- Now slowly decrease the speed down to off.
- If the cheese isn't smooth, continue blending until smooth.
Assembling the dish.
- Preheat the oven to 350°F.
- Oil a 9x13 glass baking dish.
- Empty and spread one bag of shredded potatoes into the oiled dish covering the bottom
- Clean, chop and sprinkle the onion over the shredded potatoes.
- Salt and Pepper the onion and potatoes.
- Next add the second bag of shredded potatoes onto the first layer.
- Pour the milk evenly over the potato layers, salt and pepper again.
- Lastly, pour the creamy vegan cashew cheese evenly over the top of the potatoes.
- Cover the dish with foil and bake at 350°F for about 90 minutes.
- After 90 minutes, remove from the oven and let the dish set for 10 to 15 minutes before serving.
- Serve these cheesy potatoes as a side dish to your favorite meal.