* We provide
1.5kg peeled potatoes, sliced thinly
1 litre vegetable stock
300gm mushrooms - sliced
2 onions sliced finely
3 garlic cloves - crushed or chopped finely
1 bunch of chives - chopped
1/4 cup Brewers Yeast or Vegan Cheese
Preheat oven to 180C
Heat a large hot pan to dry fry the onions for a few minutes, add mushrooms stirring gently for another minute. Add 200ml stock to deglaze the pan and brown the onion and mushrooms a little.
Add the potatoes and 400ml of stock and gently boil until the liquid has been absorbed.
Blend cashews with 400ml stock until really creamy, so blend a lot!
Add chopped chives to the cashew cream.
Gently layer potatoes into your large dish, sprinkling 1/4 cup of yeast or vegan cheese in between layers, saving a little for the very top and pour cashew cream over the top, then sprinkle a few chives.
Bake for 15 minutes, let stand for 5 minutes.
Serves 4 - 6
* We rarely may need to substitute items due to availability.
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