I've always been a huge fan of casseroles. They're so easy to prepare, and they make such a comforting hot dish. On my quest to convert traditional meat- and dairy-laden recipes to quintessential vegan eats, I've done a lot of experimenting and learning along the way!
Here is a delicious way to liven up potatoes with a mixture of delicious sauteed leeks, garlic and spinach. The savory cashew cream brings it all together for a mouth-watering masterpiece. Try this one with sweet potatoes, too. Mmm, Chef's kiss!
Ingredients:
3-4 medium Russet potatoes, peeled and thinly sliced to 1/8"-thick rounds
2 Tbsp vegan butter
2 leeks, sliced*
1 clove garlic, minced
1/4 cup vegetable broth (small amount for sauteing)
1-1/2 cups raw spinach*
salt and freshly ground pepper
1-1/2 cup cashew cream (see easy recipe below)*
vegan cheese shreds (optional)
Instructions:
Preheat oven to 350F.
In a medium skillet, melt the butter over medium heat. Add leeks, garlic, salt and pepper, and saute for 3 minutes.
Add a splash of vegetable broth to prevent sticking while sauteing.
Add the spinach on top and cover skillet.
Reduce heat slightly, and cook for 3-5 minutes. Remove from heat and set aside to keep warm.
In a Dutch oven, place 1/4 of the potato slices in the bottom in a circular pattern.
Add 1/2 of the cooked spinach & leek mixture; spread to cover potatoes.
Pour 3/4 cup of your cashew cream on top.
Repeat with another layer of potatoes, leek-spinach mixture and cashew cream. Continue with layers on top of the other, and save enough cashew cream to pour over the final layer of potatoes.
Cover Dutch oven and bake for 45-50 minutes.
Remove from oven and sprinkle a generous amount of vegan cheese shreds on top.
Leave uncovered and return to oven for 5-7 minutes.
Remove from oven and cover. Let casserole rest for approximately 15 minutes before serving.
Serve with garlic green beans or steamed broccoli, and enjoy! ******************************************************
*Cashew Cream Recipe
1-1/2 cups raw cashews (soaked in boiling water for 20 minutes & drained)*
1 Tbsp apple cider vinegar
1 small clove of garlic, roughly chopped
1 Tbsp nutritional yeast
1/4 tsp garlic powder
1 cup vegetable stock or broth
3/4 cup almond milk (or other dairy-free milk)
2 tsp Dijon mustard
2 good pinches of salt
water or veggie broth as needed to thin sauce to desired consistency
Cashew Cream Instructions
Add the soaked cashews to a food processor (I use a KitchenAid mini processor*).
Add the apple cider vinegar, garlic clove, nutritional yeast, garlic powder, salt and veggie broth to the food processor. Cover and pulse at first to chop and mix ingredients.
Run the food processor on high speed for 30 seconds. Remove the lid and scrape the sides, pushing ingredients down near blades. Add the almond milk, Dijon mustard and salt.
Replace the lid and continue processing on high and scraping sides until you have a smooth and creamy consistency. If the texture is too gritty or thick, add a Tablespoon of water and continue to process it until you reach your desired consistency. It's ok if you need to add small amounts of water or broth while it's processing. The goal is to have a creamy sauce that spreads easily while building your casserole layers.
Notes:
If you're unfamiliar with how to slice leeks, check out this video.
If you prefer, you can soak cashews overnight in the fridge.
This is the KitchenAid mini processor I use for making my cashew cream sauces.
The cashew cream recipe above can be used for a variety of dishes, including vegan fettucine Alfredo. Make an extra batch and keep it covered in the fridge for up to 1 week.
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