Vegan Potato Casserole

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.