Cheesy Hash Browns - Vegan

Cheese Mixture:

• 3/4 C raw cashews

• 1 tsp salt

• 1 tsp onion powder

• 1 Tbs garlic salt

• 2 Tbs nutritional yeast flakes

• 1 C water

• 2 Tbs lemon juice

• 2 oz jar pimientos (may use 4 oz jar and freeze other half)

• 1 can sliced mushrooms - optional

• Grate together:

• 6 medium russet potatoes

• 2 Big Franks - optional

 

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Blend cheese mixture with ½ C water until smooth, then add remaining water. Combine cheese mixture with grated potatoes and Big Franks. Mix well. Pour into 8 X 8 inch Pam’d dish. Sprinkle top with paprika and parsley flakes. Bake 350 degrees for 1 hour. Serves 5 - 6.
Adapted from "More Cooking from The Benton Sisters' Kitchen - Vol. II"

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Hearty Potato Chowder - Vegan

• 2 C diced potatoes

• ½ C finely diced celery

• 3/4 C finely diced onion

• 2 ½ C water

• 2 tsp salt

Cook until tender

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• 1/4 C flour

• ½ tsp dry mustard

• 1/4 tsp pepper (optional)

• ½ C water

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Mix until smooth and pour into boiling potato mixture.

Pour in 2 C warm cashew milk, but DO NOT continue to heat or boil.

Cashew Milk for Potato Chowder
 

• 1/3 C raw cashews

• 2 T Nutritional Yeast Flakes (optional - adds lots of nutrition and a little cheesy flavor)

• Put in blender until powdery

• 2 C warm water

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Whiz until smooth. Serves 4.
Submitted by Annette Koelsch   

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