Categories: sides, vegan

Ingredients

• 2 pounds Yukon gold potatoes (I used 8 medium)
• water, to cover
• Paprika or white pepper
• Salt (optional)
• Sauce ingredients:
• 1 1/4 cups water
• 1 cup plain soymilk
• 1/2 cup nutritional yeast
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons raw cashew butter
• 1 teaspoon white miso

Directions

1. Place a large pot, half-filled with water, to boil while you prepare the potatoes. Using a mandolin, food processor, or a very steady hand, slice the scrubbed potatoes into 1/4-inch thick slices. They need to be a uniform size, so a mandolin is preferred.

2. When the water is boiling, add the potato slices and make sure they are covered with water. If not, add just enough to cover. Boil for 5-8 minutes, just until barely tender. Be very careful–they go from raw to falling apart in seconds. You do not want them to fall apart!

3. As soon as the potatoes are tender, remove them from the heat, pour them into a colander to remove the water, and rinse them with cold water.

4. Preheat the oven to 400 F.

5. Prepare the sauce by blending the sauce ingredients together, either in a blender or with a hand blender, until smooth.

6. Place the potato slices into an oiled casserole dish one layer at a time. Sprinkle each layer with a little salt and paprika or white pepper before adding the next layer. Stir the sauce, and pour it over all the potatoes. Sprinkle with paprika.

7. Bake at 400 F for 20 minutes, or until sauce has thickened throughout. Serve warm. Make your kids taste it!

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