CHEESY VEGAN POTATO BAKE

While Christmas is traditionally a time for roast turkey, glazed ham, seafood banquets, buttery sauces and cream filled pavlovas; new research indicates that 37% of Australians are now actively reducing their meat consumption, while 10% are actually vegan or vegetarian, meaning more plant-based feasts will be on table this Christmas than ever before.

Recipe by Phoebe Conway

"We all know we should be incorporating more plants into our diets, or perhaps you have a family member who is vegan, but the idea of a completely plant-based Christmas can be quite daunting for some – especially those who are new to plant-based cooking," says Phoebe Conway, practicing nutritionist and recipe developer at Pheeb's Foods.

"It doesn't have to be hard though, there are plenty of easy vegan dishes you can make that taste and look incredible so even your meat-eating guests will enjoy your Christmas lunch. Delicious and satisfying but with no animal products or dairy in sight!"

Ingredients:
1 cup raw cashews
6-7 medium potatoes thinly sliced
1 cup Califia Farms Unsweetened Almond milk
½ tsp onion powder
1 tsp salt + pinch of pepper
1 tbsp corn starch
2 tsp apple cider vinegar
1 tsp Dijon mustard
1 onion thinly sliced
Vegan cheese grated * optional

Method:
1. Place the cashews in a heat proof bowl and cover with boiling water, set aside for 15 minutes.

2. Pre heat your oven to 200 degrees Celsius.
3. Drain the cashews and place them into a blender with the Califia Farms Unsweetened Almond Milk, onion powder, salt, pepper, corn starch, vinegar and mustard and blend until smooth.
4. Place the sliced potatoes into a bowl and pour over ¼ of the sauce mixture, stir to coat each potato slice.
5. Place the potato slices in a baking tray alternating sizes and adding in a slice of onion every so often.
6. Once the tray is full, pour over the remaining sauce to fill the tray, if using cheese add that on top now.
7. Cover tightly with foil and bake for 35 minutes, then remove the foil and bake for a further 30 minutes or until browned and the potatoes are soft.
8. Sprinkle some fresh rosemary or chives on top and serve immediately.

Quotes:
"You can't have a Christmas feast without a good ol' potato bake! This plant-based version will certainly hit the spot. A cheesy sauce made using cashews and Califia Farms Unsweetened Almond Milk makes this bake taste just as rich but without the dairy so everyone in the family can enjoy! Feel free to add a sprinkling of vegan cheese on top, totally delicious either way!"

Phoebe Ann Conway is a 27 year-old practicing nutritionist, food photographer and recipe developer from Adelaide, Australia. For more follow her Instagram here: @pheebsfoods