Here it is everyone--I got this recipe from FatFreeVegan.com and it ROCKS!!!!
2 pounds Yukon gold potatoes (I used 8 medium)
water, to cover
Paprika or white pepper
Salt (optional)
Sauce ingredients:
1 1/4 cups water
1 cup plain soymilk (I used Rice Milk--and it was great!)
1/2 cup nutritional yeast
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder (or fresh garlic is even better--I used 2 or 3 cloves in garlic press)
1 teaspoon onion powder
2 tablespoons raw cashew butter (tahini works just as well)
1 teaspoon white miso
Place a large pot, half-filled with water, to boil while you prepare the potatoes. Using a mandolin, food processor, or a very steady hand, slice the scrubbed potatoes into 1/4-inch thick slices. They need to be a uniform size, so a mandolin is preferred.
When the water is boiling, add the potato slices and make sure they are covered with water. If not, add just enough to cover. Boil for 5-8 minutes, just until barely tender. Be very careful--they go from raw to falling apart in seconds. You do not want them to fall apart!
As soon as the potatoes are tender, remove them from the heat, pour them into a colander to remove the water, and rinse them with cold water.
Preheat the oven to 400 F.
Prepare the sauce by blending the sauce ingredients together, either in a blender or with a hand blender, until smooth.Place the potato slices into an oiled casserole dish one layer at a time. Sprinkle each layer with a little salt and paprika or white pepper before adding the next layer. Stir the sauce, and pour it over all the potatoes. Sprinkle with paprika.
Bake at 400 F for 20 minutes, or until sauce has thickened throughout. Serve warm. (OR INSTEAD OF PUTTING IN THE OVEN, PUT IN SLOW COOKER FOR 4 HRS, I had to pour out the liquid and thicken it on the stove and pour back in; it was soooooo good!)
This sauce was so great, you could use it as a Vegan Alfredo sauce also. I can't say enough about it!!!
2 pounds Yukon gold potatoes (I used 8 medium)
water, to cover
Paprika or white pepper
Salt (optional)
Sauce ingredients:
1 1/4 cups water
1 cup plain soymilk (I used Rice Milk--and it was great!)
1/2 cup nutritional yeast
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder (or fresh garlic is even better--I used 2 or 3 cloves in garlic press)
1 teaspoon onion powder
2 tablespoons raw cashew butter (tahini works just as well)
1 teaspoon white miso
Place a large pot, half-filled with water, to boil while you prepare the potatoes. Using a mandolin, food processor, or a very steady hand, slice the scrubbed potatoes into 1/4-inch thick slices. They need to be a uniform size, so a mandolin is preferred.
When the water is boiling, add the potato slices and make sure they are covered with water. If not, add just enough to cover. Boil for 5-8 minutes, just until barely tender. Be very careful--they go from raw to falling apart in seconds. You do not want them to fall apart!
As soon as the potatoes are tender, remove them from the heat, pour them into a colander to remove the water, and rinse them with cold water.
Preheat the oven to 400 F.
Prepare the sauce by blending the sauce ingredients together, either in a blender or with a hand blender, until smooth.Place the potato slices into an oiled casserole dish one layer at a time. Sprinkle each layer with a little salt and paprika or white pepper before adding the next layer. Stir the sauce, and pour it over all the potatoes. Sprinkle with paprika.
Bake at 400 F for 20 minutes, or until sauce has thickened throughout. Serve warm. (OR INSTEAD OF PUTTING IN THE OVEN, PUT IN SLOW COOKER FOR 4 HRS, I had to pour out the liquid and thicken it on the stove and pour back in; it was soooooo good!)
This sauce was so great, you could use it as a Vegan Alfredo sauce also. I can't say enough about it!!!
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