If you need a dairy free, gluten free dish to make up for a dinner on this long weekend, try these out! The most time consuming part is slicing up those potatoes.
- 8-9 potatoes
- 2 Leeks, white and pale green parts only OR 1 heaped cup of diced onions
- Splash of oil
For the sauce:
- 1.5 cups soaked cashews, drained (soak in water for at least one hour before)
- 2 cups water
- 1 Tbsp Lemon Juice
- 1.5 tsp Vegetable Stock Concentrate
- 1.5 tsp Nutritional Yeast Flakes
- 1/2 tsp Dried Rosemary
- 1/2 tsp Salt
- 2 pinches Ground/Grated Nutmeg
- 2 pinches Garlic Powder
- Pepper to taste
1 tsp Sesame Seeds
1/2 tsp Polenta
Fresh chopped parsley
- Submerge the cashews in a bowl of water and leave to soak for an hour.
- To make the sauce, blend all ingredients in a high speed blender for about 50 seconds on high/speed 6. If you’re using a food processor, first grind the dry ingredients with an s-blade, then slowly add the liquid ingredients to get a smooth sauce.
- Dice up your leeks and place in a frying pan on medium heat with a generous amount of oil. Stir until golden brown, do not let burn.
- If you have the time, let them slowly caramelize, adding 1/2 cup veggie broth and stirring often. This will add some lovely flavours to your dish!
- Preheat your oven to 425F
- Peel the potatoes, then slice as thinly as possible (2-3mm thick is ideal). Set aside.
- Slice the leeks in half lengthways, then chop into rough half-centimetre sections. Sauté on medium heat with a splash of oil, stirring constantly, for 3-4 minutes. Remove from heat when translucent.
- Next, layer your potatoes and leeks in the baking dish in several layers.
- Pour your "cream" over the potatoes. It’ll look like there’s too much cream, but there isn’t, I promise. The potatoes will soak it up and it’ll thicken in the oven.
- Sprinkle the sesame seeds, polenta & pepper on top.
- Bake for half an hour, then turn down to 350F and bake for an additional half an hour. Remove from the oven and leave to stand for 10-15 minutes before cutting and serving. Serve sprinkled with chopped parsley.