4 cups quartered red potatoes
1 batch vegan cheddar cheese sauce
1/2 cup vegan sour cream, or plain yogurt ( I use plain Kite Hill Almond Milk Yogurt)
3 diced green onions
salt and pepper to taste
optional: 1 teaspoon garlic salt
1 teaspoon olive or grapeseed oil
optional: coconut bacon
Cheddar Cheese Sauce:
1/2 cup cashews ( plus water for soaking)
1 cup water
2 teaspoons light miso paste
2 tablespoons nutritional yeast
2 tablespoons tapioca starch or corn starch
1 teaspoon apple cider vinegar
1 teaspoon salt
pre heat oven to 400 degrees
Toss the quartered potatoes in a teaspoon of oil, sprinkle with a little salt, pepper, and garlic powder if you like, and place in an iron skillet or casserole dish. Bake at 400 degrees for about 30-40 minutes. You will need to stir the potatoes around a few times durning baking.
While the potatoes are baking, prepare the cheese sauce by adding the soaked and drained cashews, 1 cup of water, and remaining ingredients to a highspeed blender or food processor. Blend on hight until the mixture is completely smooth.
Transfer cheese mixture to a sauce pan, and heat on medium heat, whisking the whole time, until the sauce begins to thicken. Remove from heat once it has thickened. If it gets to thick you can thin it back out with a little water.
Once potatoes are cooked through, and a little crispy on the edges, remove from the oven and drizzle a hearty portion of cheese sauce over the potatoes. Pop the potatoes back in the over for a few more minutes. ( you may have leftover cheese sauce. It can be refrigerated for about a week and used on nachos, as a chip dip, or any way you like)
Remove Potatoes from the oven and top with diced onions, dollops of sour cream, and coconut bacon.