Cheesy Haystack Skillet Potatoes
Most of the time the dairy-filled savory food doesn’t call out to me, but when it does, I find the hardest time finding an alternative in the grocery store or at local restaurants. I work the wedding season with a local wedding coordinating company, and the last wedding had these scalloped potatoes. I was seriously contemplating eating them and dealing with an EpiPen adventure, okay not super serious, but I may have lingered in the buffet line just to enjoy the odoriferous wafts of heaven.
Ingredients:
1 1/4 cup raw cashews, soaked
1 cup water
1/2 cup nutritional yeast
1 tbsp lemon juice
1 package plain hashbrowns, uncooked
1 onion, diced
2 heaping tbsp minced garlic
1 1/2 tsp pepper
1 tbsp salt
2 1/2 tbsp avocado oil
Instructions:
Preheat the oven to 350 degrees.
Place cashews in a bowl and cover with boiling water. Let sit for 20 minutes.
Place skillet on stove and add oil. When the oil is hot, add hashbrowns.
while hashbrowns are cooking, dice onion.
when the hashbrowns are golden brown, add in diced onion and minced garlic.
Once onions are tender, remove skillet from stove.
Drain the cashews and place in blender. Add 1 cup water, lemon juice, and nutritional yeast to the blender.
Blend until smooth.
Mix in cashew sauce to the skillet. Once well incorporated, cover with salt and pepper and add to oven.
Cook for 20 minutes.
Remove from oven and enjoy!
