Potato Stacks
Author: Nikki
Recipe type: Side dishes
Ingredients
- 6 average sized potatoes, peeled & washed
Sauce:
- ¾ cup soy milk
- ½ cup raw cashews
- 1 tablespoon arrowroot flour (or tapioca flour)
- 1 tablespoon olive oil
- 1 tablespoon of crushed garlic
- 1 tablespoon nutritional yeast flakes, plus extra to garnish
- 1 teaspoon apple cider vinegar
- ½ teaspoon dried mixed herbs
- ½ teaspoon salt
- ¼ teaspoon onion powder
- Black pepper to season
Instructions
- Preheat oven to 180oC
- Grease a 12 cup muffin tray
- Slice potatoes as thin as possible, using a mandoline slicer if available
- Set aside in a large mixing bowl
- Place all sauce ingredients into a blender & blend until smooth
- Pour over potato slithers & toss to coat
- Layer the potato slices into stacks by placing them in the induvial muffin cups
- Using a spoon, scoop up excess liquid from the bowl & distribute evenly amongst the filled muffin cups
- Sprinkle with nutritional yeast flakes
- Bake for 50-60 minutes or until the edges are golden. Remove from oven & allow to cool in tray for 5 minutes
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