Servings: 6
Calories:
Equipment
Ingredients
- 1 cup raw cashews
- 2 cup water
- 3 each cloves garlic
- 2 tsp pink Himalayan sea salt
- 2 tsp fresh thyme leaves plus extra for garnish
- 2 each scallions trimmed and thinly sliced
- 5 each russet potatoes peeled and thinly sliced
- pinch paprika to taste
Instructions
- Preheat the oven to 375 degrees & lightly grease a 9 x 13-inch pan.and
- Soak cashews overnight or boil water and pour it over them, then let them sit for 15 minutes and drain the water. This will soften the cashews and ensure a silky, smooth cream. (*if you have a high powered blender like a Vitamix or Blendtec, this may not be necessary)1 cup raw cashews
- In a blender, puree cashews, water, garlic, and salt. Transfer to a large bowl.1 cup raw cashews, 2 cup water, 3 each cloves garlic, 2 tsp pink Himalayan sea salt
- Add thyme and scallions to the cashew cream and mix with a spoon.2 tsp fresh thyme leaves, 2 each scallions
- In the pan, arrange half of the sliced potatoes, overlapping, and pour half of the cashew cream on top.5 each russet potatoes
- Repeat for the second layer.
- Dust the top with paprika and cover the pan with foil.pinch paprika
- Bake for 45 minutes.
- Remove the foil and continue baking for another 15 minutes until potatoes are fork tender and lightly browned on top.
- Garnish with fresh thyme before serving and adjust salt to taste2 tsp pink Himalayan sea salt, 2 tsp fresh thyme leaves
Tried this recipe?Let us know how it was!