Crispy potatoes smothered in a creamy plant-based sauce and topped with fresh onions - that’s pretty hard to beat. For a flavourful twist, try chopping up and adding in Very Good Bacon before baking!
Potatoes
- 2lbs new potatoes
- 12-15 spring onions
Roast potatoes with oil, salt and pepper at 400c for 25 minutes until golden brown and tender.
Cut the spring onions in half leaving the bottom half whole. Remove the lower ⅛ inch of the root on the bottom half. Finely chop the tops to use as garnish.
Cashew Cream
- 1 cup raw cashews
- 3/4 cup water
- ¼ cup plant-based milk
- ¼ cup nutritional yeast
- Juice and zest of half a lemon
- ½ clove garlic
- Salt and pepper
Soak cashews in water for several hours.
Place all cashew cream, ingredients in a blender and blend until smooth.
To assemble, combine potatoes, bottom part of spring onions and cashew cream in a casserole dish. Bake for 15 mins at 375c. Optional: before baking, add grated plant-based parmesan cheese.
Remove from the oven and garnish with finely chopped tops of spring onions.
Be sure to share your version with us using #TheVeryGoodButchers and tagging @theverygoodbutchers so we can see!