PARADISE SCALLOPED POTATOES AND CASHEWS
Yield: 4 to 5 servings

2/3 cup (160 ml) cashews
Paradise Sauce
1/4 cup freshly squeezed lemon juice
3 tablespoons unsweetened soymilk
2 tablespoons nutritional yeast flakes
1 teaspoon salt
Dash cayenne
Freshly ground pepper

Potatoes
1 pound red rose or white rose potatoes,
scrubbed and thinly sliced
3 green onions, chopped
1 ripe tomato, diced

Paprika
2 tablespoons coarsely ground walnuts

Preheat the oven to 375 degrees F and have
ready an 8 x 8-inch (20 x 20 cm) glass baking
dish. Grind the cashews into a fine meal in
the blender, food processor, or mini-chopper.
Transfer to a medium bowl and set aside.

To prepare the sauce, combine the lemon juice
and miso in a small bowl. Blend it with a spoon
or a small whisk until smooth, and add to the
ground cashews. Stir in the soymilk, nutritional
yeast, salt, cayenne, and pepper, and mix until
thoroughly combined.

Spoon a small amount of the sauce into the baking
dish, using just enough to cover the bottom.

Layer half of the potatoes, green onions, and
tomatoes in the baking dish and cover with half
of the sauce. Make another layer with the remaining
potatoes, green onions, and tomatoes, and finish
with the remaining sauce.

Cover the baking dish with aluminum foil and bake
for 1 hour and 10 minutes. Remove the dish from
the oven, and sprinkle the top with paprika and
the ground walnuts before serving.