SCALLOPED POTATOES
Yield: 4 to 5 servings

2/3 cup cashews
Potato 1/4 cup freshly squeezed lemon juice
3 tablespoons white miso (mild)

1 1/2 cups unsweetened soy milk
2 tablespoons nutritional yeast flakes
1 teaspoon salt
Dash cayenne
Freshly ground pepper

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

Paprika
2 tablespoons coarsely ground walnuts

1. Preheat the oven to 375 degrees and have ready
an 8 x 8-inch glass baking dish. Grind the cashews
into a fine meal uising an electric mini-chopper/grinder
or coffee grinder. Transfer to a medium size bowl
and set aside.

2. To prepare the sauce for the potatoes, combine
the lemon juice and miso in a small bowl. Blend
with a spoon or small wire whip until smooth,
and add to the ground cashews.

3. Stir in the soymilk, nutritional yeast, salt,
cayenne, and pepper and mix until thoroughly combined.

4. Spoon a small amount of the sauce into the
baking dish using just enough to cover the bottom.
Layer half 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, shiny side down, and bake for 1 hour and 10 minutes.

5. Remove the dish from oven, remove the foil, and
sprinkle the top of the casserole with paprika and
the ground walnuts before serving.