150 g cashew, soaked
400 ml plant drink e.g., oat or almond
400 ml vegetable broth
½ TL paprika spice
30 g yeast flakes
3 cloves of garlic
1 pinch of salt
1 pinch of pepper
first full herbs
200 g Simply V Reibegenuss
60 minutes / 8 servings
Soak the cashews for about 15 minutes in boiling water.
In the meantime preheat the oven at 200 °C / 350 °F and grease the casserole dish.
Peel the potatoes and onion and cut them into thin slices.
For the cashew sauce, add a vegan alternative to milk, vegetable broth, paprika spice, yeast flakes, cashews, and minced garlic to a food processor and puree. Season to taste with salt, pepper, and herbs.
Place half of the potatoes in the casserole dish and pour half of the cashew sauce over them. Splinkle with Simply V Reibegenuss.
Then spread the sliced onions and add the remaining potato slices. Add the remaining sauce and Simply V Reibegenuss.
Place the casserole dish in the preheated oven for 40 minutes. The potatoes should be golden brown.
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