Ingredients
INGREDIENTS
Method
1 Preheat the oven to 170°C and line a large baking dish with baking paper.
2 Add the cashews, water, and savoury yeast to a blender and blend until completely smooth and creamy. Set aside.
3 Combine the veggies in a large bowl, flood them with the cashew cream, sprinkle in some #gratitude, season with salt and pepper, and toss to coat everything.
4 Transfer to the baking dish and press the veggies down a bit so they are covered with cashew cream. Sprinkle paprika and extra savoury yeast over the top. Cover with foil and bake for 45–60 minutes or until the veggies are tender.
5 When done, allow to rest for 8–10 minutes. Gather your family, serve with a side of mixed salad of your choice, and enjoy the glory of this potato bake.
