Cheesy Potatoes

Carbs and cheese - the ultimate comfort food combination. The snow was swirling about yesterday (and is currently icing up the sidewalks...come on, Chicago, get your salt act together!) and to procrastinate studying for finals I made these potatoes. Mmh mmh!

Cheesy Potatoes (serves 4)

1/2 cup cashews, soaked for at least 6 hours
1/4 cup + 1 Tbls. water, divided
1 clove garlic
1/2 tsp. sugar
1/4 tsp. turmeric
2 Tbls. nutritional yeast
1 Tbls. white vinegar
1/2 tsp. yellow mustard
1 Tbls. brown miso
1 Tbls. vegan butter, melted
3 medium yellow potatoes
Parmesan sprinkles (optional)
Salt and pepper, to taste

Roughly chop the cashews and soak them in the fridge for at least 6 hours. When you're ready to make the potatoes, preheat your oven to 375 F. Drain and rinse the cashews and blend with 1/4 cup water so they're nice and creamy.

Blend in the rest of the ingredients except the butter and potatoes in with the cashew cream to make the cheese sauce. Wash and dry the potatoes. Halve lengthwise and cut into half-moon slices, about 1/8" thick. Melt the butter and mix into the potatoes in a 8x8 pan (I found this easiest to do with my hands).

Pour the cheese sauce over the potatoes and mix to combine (again, hands worked better than a spoon here). Bake for 1 hour, or until the potatoes are fork-tender, stirring every 20 minutes. Top with parmesan sprinkles, salt, and pepper as desired.