Vegan Potato Dauphinois | Deliciously Ella скачать в хорошем качестве

Vegan Potato Dauphinois | Deliciously Ella

This vegan potato dauphinoise is one of my favourite things I've had all year, I really really can't wait for you all to try it! The recipe is below and please do let me know what you think when you make it... INGREDIENTS 1kg baking potatoes 3 small red onions 2-3 sprigs fresh rosemary For the creamy sauce 200g cashews 6 tablespoons (80g) nutritional yeast 1 heaped tsp tapioca starch/flour 1 heaped tsp brown miso 1 vegetable stock cube 1 tsp salt salt pepper METHOD Preheat your oven to 180 degrees Celsius. Put a full kettle on to boil and weigh out your cashews into a bowl. Cover your cashews with boiling water and put to the side while you prep your potatoes. Using a mandolin or cutting carefully with a knife, thinly slice your potatoes. Put the potatoes into a separate bowl and again cover with the rest of the boiled water and leave to soak. Prep your red onions by also slicing thinly with the mandolin or knife. Drain your cashews once they’ve been soaking for around 15 mins, if your blender is older or not as powerful, you can soak your cashews overnight to ensure they’ll blend smoothly into the sauce. To the blender add your soaked cashews, garlic, miso, tapioca, nutritional yeast, salt and vegetable stock cube. Blend to a smooth creamy consistency and transfer to a measuring jug, then fill your jug up to the 1litre line with water. Drain your potatoes and now you’re ready to start assembling your dauphinoise. Place a thin layer of potatoes across the bottom of your baking dish, followed by a sprinkle of red onion and a grind of black pepper. Next drizzle on your creamy sauce to cover your potatoes and continue adding layers until all your ingredients have been used up. Be sure to leave enough potatoes for the final top layer. Scatter over your sprigs of rosemary and season with salt and pepper. Bake in a pre-heated oven for 45-60 minutes depending on your oven. The dish should be hot and bubbling with a brown and crispy top. And enjoy! For more info on Ellie and her beautiful vegan nut cheeses, have a look at @kindaco on social media and here for her website: https://thekindaco.com