Popular Conditions & Diets
Ingredients
13
Time
1h 40m
Serves
8
Recipe by Jaclyn Irwin
Ingredients
13
Time
1h 40m
Serves
8
Vegan
Holiday
Side
3 Tbsp
Extra-Virgin Olive Oil
1 med
Shallot
quartered
4
Garlic Cloves
peeled and smashed
1 cup
Raw Cashews
soaked in water until softened, drained
1 cup
Water
1/4 cup
Nutritional Yeast
1 Tbsp
Yellow Miso Paste
1 Tbsp
Lemon Juice
3 Sprigs
Fresh Thyme Leaves
torn from the stem
2 tsp
Kosher Salt
3/4 tsp
Smoked Paprika
3 lbs
Russet Potatoes
sliced thin on a mandolin
3/4 cup
Panko Bread Crumbs
gluten-free if needed
1
In a small pot over medium-low heat, pour in the oil. Once hot, add the shallot and garlic and cook until softened, stirring occasionally, about eight to ten minutes.
2
Preheat the oven to 400℉ and grease an 11 x 8 baking dish very well with olive oil, or vegan butter.
3
To a blender, add the drained cashews, shallot and garlic mixture, water, nutritional yeast, miso paste, lemon juice, thyme, salt and smoked paprika. Blend on high until smooth and creamy.
4
Pour the cashew cream into a large bowl and add the potato slices. Toss and mix very well to ensure the slices are well coated in the sauce.
5
Arrange the potatoes into the prepared baking dish and cover with foil. Bake for 30 minutes. Remove the foil and bake for 50 minutes, uncovered. Remove from the oven and top with panko and bake for five to ten minutes, until crispy on top and browned. Let cool slightly, serve and enjoy. Top with extra thyme and/or rosemary and season with salt and pepper.
6
Notes: If not using panko or other breadcrumb, broil for five minutes to brown at the end. Don’t broil with the panko as it will burn very quickly. Be sure to grease the baking dish well for an easier clean up. The cashew sauce will taste salty on its own, but its needed to coat the potatoes and keep them flavourful.
7
Substitutions: No breadcrumbs: omit. No soy: omit the miso paste, add extra salt to the cashew sauce.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
