Imagine a creamy lasagna but with potatoes instead of lasagna sheets. For a potato loving family who happens to grow lots of potatoes it’s a fun dish. It’s takes a little extra time to prepare but totally worth it. The cream is made with cashews and almond milk.








Serves 6

  • 1 cup raw cashews
  • 2 cups almond milk
  • 2 tbsp. nutritional yeast
  • a pinch of salt
  • 1 yellow onion, minced
  • 1 garlic cloves, grated
  • I package of minced Quorn
  • 1 can crushed tomatoes
  • 1 cup spinach, chopped
  • 1 tsp agave
  • 1 tbsp. dried oregano
  • 1 tsp ground chili
  • salt and pepper to taste
  • 10 large russet potatoes
  • 1 cup grated vegan cheese

Preheat oven to F200.

  1. In a high-speed blender, mix cashews, nutritional yeast, pinch of salt and milk until creamy and smooth.
  2. Sauté onion and garlic in little water in a sauté pan on medium heat.
  3. Add Quorn, spinach, tomatoes, agave, oregano chili, salt and pepper and reduce to a simmer for 10 minutes.
  4. Meanwhile, peel and slice potatoes.
  5. In a casserole dish, start with a little sauce, then potatoes and repeat and end last layer with potatoes.
  6. Sprinkle cheese over and pour cream over.
  7. Bake for 30-40 minutes, until potatoes are soft.


November 18, 2018

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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