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

 

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"

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

  • 1/4 C flour

  • ½ tsp dry mustard

  • 1/4 tsp pepper (optional)

  • ½ C water

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

Whiz until smooth. Serves 4.
Submitted by Annette Koelsch