This is a vegan version of the well known potato casserole. Serve with steamed vegetables and/or salad.
What you will need:
1 and quarter cup water
1 pack (approx 350g) firm silken tofu, crumbled
half cup raw cashews
quarter cup nutritional yeast flakes
2 tbsp lemon juice
1 tbsp onion powder (optional)
half tsp garlic powder (optional)
one eighth tsp nutmeg (optional)
6 medium potatoes, peeled and thinly sliced
ground black pepper (optional)
Preheat the oven to 180 degrees Celsius
Oil large, deep casserole dish or mist with cooking oil spray.
Combine in a blender, water, tofu, cashews, nutritional yeast flakes, lemon juice, nutmeg, and onion and garlic powders. Process for several minutes until completely smooth.
Arrange a layer of potato slices in the casserole dish and sprinkle with salt and pepper.
Drizzle some of the sauce over the top and then add another layer of potatoes, salt, pepper, and more sauce. Repeat until all ingredients are used, finishing with a layer of sauce.
Cover and bake for 1 hour.
Uncover and bake for 45 minutes or until top is golden brown and potatoes are soft.
Let stand for 10 minutes before serving.