Ingredients
- 3 lbs. potatoes, preferably Yukon Gold or red potatoes
- 1½ cups raw cashews
- 2 cups water
- 1 tablespoon salt
- 2½ tablespoons onion powder
OR 1 tablespoon onion powder plus 1 medium onion, sautéed in water - ½ teaspoon garlic powder
- 2 teaspoons fresh lemon juice
- 1 tablespoon nutritional yeast flakes
- Paprika, for topping
- Fresh or dried parsley, for topping
- Green chiles, if included in your preferred version
Instructions
- Prepare the potatoes: Boil the potatoes until they are almost tender but not fully cooked. Allow them to cool completely in the refrigerator.
- Peel and grate: Once cooled, peel the potatoes and grate them.
- Make the creamy sauce: Add the cashews, water, salt, onion powder, garlic powder, lemon juice, and nutritional yeast to a blender. Blend until very smooth and creamy.
- Combine: Gently mix the creamy cashew sauce with the grated potatoes, taking care not to mash the potatoes.
- Prepare the casserole: Lightly spray a 9 × 13-inch baking dish with cooking spray. Transfer the potato mixture to the dish and spread evenly.
- Add toppings: Sprinkle the top with paprika and parsley.
- Bake: Bake uncovered at 350°F for about 1 hour, or until hot and lightly golden on top.
- Serve: Allow the casserole to cool for a few minutes before serving.
Recipe Tip
For the best texture, avoid overcooking the potatoes before grating. They should be tender enough to grate but still firm enough to hold their shape.