3 pounds russet potatoes (about 12 small to medium potatoes), peeled
4 cups fresh or frozen cauliflower florets, steamed or boiled until fork-tender
1 1/2 cups filtered water
1 cup raw cashews (soaked for two hours if not using a high-speed blender)*
1/2 cup nutritional yeast flakes
2 tablespoons apple cider vinegar
2 tablespoons olive oil**
3 cloves garlic, peeled
2 1/2 teaspoons sea salt or to taste
Freshly ground black pepper
1–2 tablespoons fresh rosemary, chopped, to taste
Instructions
Preheat the oven to 400F. Lightly grease a 9 x 13 baking dish.
Thinly slice the potatoes into 1/8-inch-thick rounds using a knife or mandolin (be very careful if using a mandolin).
To a high-speed blender, add the cauliflower, water, cashews, nutritional yeast, apple cider vinegar, garlic, and sea salt, and blend until smooth. Set aside.NEXT STEP
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