The Best Potato Casserole By: The Jaroudi Family 6-8 servings
Ingredients:
4 large russet potato baked
1/2 cup raw cashews (hemp hearts or silken tofu as alternatives)
½ cup silken tofu (or white beans!)
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp white miso
Optional Ideas: Smoked paprika, chopped red onions, scallions, dried parsley, broccoli, greens
Directions: Bake russet potatoes in the oven at 400 degrees for 1 hour. Once potatoes have cooled - with a fork mash potato in a 9x9 glass dish. Blend the remaining ingredients in a high-speed blender until smooth. Add mixture to potatoes and combined well. Bake at 250 degrees for 20-30 minutes.
Ingredients:
4 large russet potato baked
1/2 cup raw cashews (hemp hearts or silken tofu as alternatives)
½ cup silken tofu (or white beans!)
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp white miso
Optional Ideas: Smoked paprika, chopped red onions, scallions, dried parsley, broccoli, greens
Directions: Bake russet potatoes in the oven at 400 degrees for 1 hour. Once potatoes have cooled - with a fork mash potato in a 9x9 glass dish. Blend the remaining ingredients in a high-speed blender until smooth. Add mixture to potatoes and combined well. Bake at 250 degrees for 20-30 minutes.