Jiffy Potatoes with Daiya Fan favorite

by Becky Peal

This is an allergen-free conversion of an old family favorite recipe from Daiya fan Becky Peal.

  • Vegan (476)
  • Dairy Free (including lactose and casein) (438)
  • Soy Free (380)
  • Gluten Free (331)
  • Peanut Free (408)
  • Health Conscious (91)
Submitted by admin on October 31, 2011 - 1:52pm
Servings: 
6
Preparation Time: 
20 minutes prep, 1 hour cooking
Ingredients: 
2 lbs frozen hashbrowns (country-style diced) - thawed
2 1/2 cups milk substitute, divided
2 cups raw cashews, soaked in water for at least 30 minutes
2 tsp apple cider vinegar
2 Tbsp butter substitute
4-6 stalks celery, sliced
1/2 onion, finely diced
6 mushrooms sliced
1/2 cup fresh parsley, chopped
2 tsp onion salt
Daiya Cheddar Style Shreds
Instructions: 

Preheat oven to 350 degrees.

Saute celery, onion, and mushrooms in butter until soft (approximately 10 minutes) stirring occasionally.

While the celery, onions, and mushrooms are cooking, drain and rinse the raw cashews and place them in a blender. Add 1 cup milk and blend until smooth (approximately 2 minutes).

Leave the cashew mixture in the blender and add the celery, onions, and mushrooms to the blender and blend slightly to break up the veggies and incorporate them into the cashew mixture.

Combine cashew mixture, 1 1/2 cups milk substitute, apple cider vinegar, fresh parsley and onion salt.

Spread potatoes out in a 9x13 pan and pour mixture over them - stir slightly to coat.

Cover and bake at 350 degrees for 1 hour.

Top with Daiya Cheddar Cheese and melt.

Serve and enjoy!

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