Thanks to: Tess Masters
“I always use Massel vegetable broth in all of my soups. But, this broth is so flavorful it is fantastic to add a touch of magic to sauces and gravies. I used their concentrated liquid vegetable stock in this recipe as it has such a magic flavor. To make a basic cream sauce, blend Massel broth with steamed cauliflower and cashews. Then, add any herbs and spices you like, and season to taste.
The sauce in this potato bake is also fabulous with other vegetables like sweet potato, green beans, eggplant and zucchini. As I type this, we’re enjoying these scalloped potatoes with some steamed broccoli and carrots!”
— The Blender Girl, Tess Masters
Preheat the oven to 375°F and grease a 9″x13″ rectangular baking dish with olive oil.
Cover the raw cashews with boiled water, and allow to soak for 10 minutes, then drain. Discard the soaking liquid. Set the soaked cashews aside.
To make the sauce, heat 2 tablespoons of the olive oil in a shallow saucepan over medium heat. Add the onion, garlic, and a pinch of salt, and sauté for about 10 minutes, until the onion is soft and translucent and starting to brown. Allow to cool slightly.
Pour the broth, drained cashews, onion mixture, nutritional yeast, lemon juice, rosemary, pepper, and remaining salt into your blender, and blast on high for 30 to 60 seconds, until well combined. (You may have to stop the machine, and scrape down the sides of the container.) You should have about 4 cups of sauce.
Arrange half of the potato slices overlapping in rows on the bottom of the baking dish, and pour half of the cashew cream (about 2 cups) on top to evenly coat the potatoes. Repeat this process with the second half of the potatoes and cashew cream.
Cover with aluminum foil and bake for 45 minutes. Remove the foil, and bake for a further 15 minutes, until the potatoes are cooked through and lightly browned.
Sprinkle with the parsley and chives, and serve family style.