GLUTEN FREE, SOY FREE, OIL FREE, REFINED SUGAR FREE ⠀⠀
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Ingredients:⠀
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4 medium potatoes, sliced
1/2 cauliflower head, small florets ⠀
4 portobello mushrooms, roughly chopped ⠀
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Sauce:⠀
1/2 cup raw cashews⠀
1 cup unsweetened almond milk ⠀
2 medium potatoes, sliced ⠀
2 cloves garlic, minced⠀
1 red onion, sliced⠀
1/4 cup fresh dill ⠀
salt and pepper, to taste (optional)⠀
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Instructions:⠀
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Preheat oven to 400F/200C. Line a baking sheet with parchment paper.⠀
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Rinse the potatoes and cut into thin slices. Place two of the sliced potatoes in the oven for about 10-15 minutes.⠀
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Place the rest of the sliced potatoes, mushrooms and cauliflower florets in a big bowl and set aside.⠀
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Now, fry the onion and garlic in a pan until brown. Place them in a blender along with the cashews, almond milk, cooked potatoes, dill, salt and pepper, then blend until smooth. If it’s too thick, add about 1/4 cup of water and give it another blend.⠀
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Pour half of the mixture into the bowl with the potatoes, cauliflower and mushroom and mix well. Place it in a ovenproof dish and pour the rest of the cashew mixture on top. Bake for about 40-50 minutes. ⠀
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Remove from the oven, let it cool for few minutes than serve with a little salad.⠀
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Sprinkle some love on top, take a deep breath and Enjoy🌻⠀
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