CAJUN CHEEZY POTATOES
In my family, not all holidays are celebrated with southern style soul food. You know – mac & cheese, dressin', greens, and anything else you might find my HolidaySlay digital cookbook. (Shameless Plug). This Thanksgiving was no exception. I created a Cajun-inspired plant-based feast, including these Cheezy Cajun Scalloped Potatoes.
Scalloped potatoes were a request from one of the StayPlanted newsletter subscribers. I was excited to tackle this request and put a little spin on it. This spicy dish is made of thinly sliced potatoes baked in cajun cashew cheeze. It is a great alternative to mac & cheese and just as tasty.
ALL ABOUT CASHEWS
I typically make my plant-based cheeze sauces with potatoes and carrots as a base. Since I was using this sauce over sliced potatoes, I thought I would go a nuttier route for this recipe. If you are not allergic to them, cashews are a great base for plant-based cheeses because they are fatty.
The fattiness of cashews not only make them great for cheeze but also for your body. The healthy fats in cashews are known to be great for heart and brain health. They are also packed with plant protein. There is an estimated 5 grams of protein in 1 oz of cashews. With all of these benefits, maybe I should call these "guilt-free scallop potatoes."
Let’s get into the Recipe!
Before we start, please make sure the cashews have soaked overnight. This is crucial to make sure the cashews are soft enough to blend and make cheeze.
Now, let's prepare some potatoes! Peel 5 to 6 medium Russett potatoes. Then use a mandoline with a 2mm blade to slice thin pieces of each potato. Let slices soak in a large bowl of water with 2 tablespoons of white vinegar.
Next, it's cheeze time. Add soaked cashews to the blender with 1½ cups of the water the cashews were soaking in. Then add garlic cloves, olive oil, nutritional yeast, nutmeg, onion powder, seasoning salt, cajun seasoning, apple cider vinegar, sugar, oregano, garlic powder, cayenne powder, thyme, flour, and oat milk. Blend until smooth.
In a greased casserole dish, layer thinly sliced potatoes. Pour the cheeze sauce over the potatoes. If the sauce looks like it is pooling at the top, use a fork to move the potatoes around a little to make sure the sauce makes it through the layers. Cover the casserole dish with foil. Bake for 65 minutes at 385 covered. Remove the foil and bake for another 15 – 20 minutes. Remove from the oven to cool slightly before eating.
Just A Suggestion…
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Cajun Cheezy Potatoes
Ingredients
- 5 – 6 medium russet potatoes
- water
- 2 Tbsp white vinegar
- 5 oz cashews – soaked overnight
- 1 ½ C. soaking water (cashews)
- 3 large cloves garlic
- 1 C. olive oil
- 1½ C. nutritional yeast
- ½ Tsp nutmeg
- 1 Tsp onion powder
- 3 Tbsp cajun seasoning
- 2 Tbsp apple cider vinegar
- 2 Tsp sugar
- 2 Tsp oregano
- 1 Tsp garlic powder
- 1 Tsp cayenne powder
- ½ Tsp thyme
- 2 Tbsp flour
- ½ C. oat milk
Instructions
- Slice potatoes. Soak potatoes in bowl of water and white vinegar.
- Blend cheese ingredients.
- Oil the baking dish.
- Layer potato slices. Pour cheeze mixture over top. Let sit couple of minutes to allow sauce to settle.
- Bake for 65 minutes at 385 covered.
- Bake uncovered 15 minutes. The top will be brown.
