Fancy a delicious dish that warms from the inside and caresses the soul? Then this potato gratin with cashew sauce is just the thing for you. Satisfying, aromatic and rich in valuable fiber and phytochemicals. Vegan, Gluten Free, Oil Free.
Heat oven to 200 °C convection (220 °C upper-lower heat).
Peel the potatoes and cut into thin slices.
1000 g Potatoes
FOR THE SAUCE Cashews, water, lemon juice. Add Italian herbs, pepper, salt and nutmeg to blender and blend on high speed until creamy sauce forms. NOTE: Be sure that the sauce is liquid enough. If in doubt, add a sip more water, otherwise the potatoes will not be cooked.
150 g Cashews, 375 ml Water, 30 ml Lemon juice, 1 tbspn Italian herbs, ½ tbspn Pepper, 1 tbspn Salt, 1 Msp. Nutmeg
Place potatoes and sauce in a bowl and blend well. Pour into a baking dish, smooth out and place in the oven. Bake for 50 minutes.
Remove from oven, let set for 10 minutes and serve.
Fresh parsley to taste
Store leftovers in an airtight container in the refrigerator for up to 2 days. Is very suitable for freezing in portions.