Anti Inflammatory Vegan Cheesy Potatoes

Total time1 hr 10 min

Prep time20 min

Cook time50 min

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Ingredients

6 servings

For the potatoes

2 ½ lbs yukon gold potatoes, scrubbed and sliced ¼-inch thick
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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½ tsp salt

For the cheese sauce

1 cup raw cashews
1 ½ cups vegetable broth
¼ cup nutritional yeast
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Place the raw cashews in a small saucepan, cover with water by 2 inches, and bring to a boil over high heat. Boil for 10 minutes, then drain and rinse.
2
Transfer the drained cashews to a blender along with the vegetable broth, nutritional yeast, olive oil, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, 1/2 tsp salt, and black pepper. Blend on high for 60–90 seconds until completely smooth and no grit remains.

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