"Cheesy" Potato Casserole

Today I realized that I'm stuck in a rut.  I make food with peppers, beans, quinoa and the same ingredients.  So I went to some magazines for inspiration.  In PETA's Animal Times there was a recipe for a neat dish, but it was full of soy, mushrooms and other things I'm not really a fan of.  So I decided to try something out that I've been thinking about - cashews as a tofu replacement.  I knew this was going to take a lot of experimenting but at the end it was so incredibly delicious!  ENJOY.....

"Cheesy" Potato Casserole
1 tablespoon Grapeseed Oil
1 small Yellow Onion - sliced thinly
3/4 cup chopped frozen spinach - thawed
3 small (or one large) Russet Potatoes - sliced thinly
Herb Stop's Smoked Alderwood Salt
3/4 cup Cashews
12 tablespoons Almond Milk
2 tablespoons Nutritional Yeast
1 tablespoons Arrowroot Powder
1 teaspoon Herb Stop's Granulated Onion
1 teaspoon Herb Stop's Pesto Mix
1/4 teaspoon Herb Stop's Turmeric Powder
1/2 tablespoon Olive Oil

Preheat oven to 375.  Oil a pie plate (glass works best) or a casserole dish.

Add grapeseed oil to a large pan.  On medium heat, add onions to pan and cover.  Cook for 10 minutes.Add spinach and cook for 5 minutes.  Add potatoes and cook for another 5 minutes.  Turn off heat and season with Alderwood Salt to taste.

In a vita mix (or blender if you don't have one) combine, cashews, almond milk, nutritional yeast, arrowroot, onion powder, pesto mix and turmeric.  If you enjoy salty food, add 1/2 teaspoon salt.  Start on low and gradually increase speed and blend for a few minutes until nice and creamy.

Toss the cashew mix and potato mix until evenly coated.  Spread evenly into baking dish.  Cover with foil and bake for 30 minutes.  Remove foil and bake for 10 minutes - until the top is brown.  Let the dish rest for 5 minutes.

the potatoes, onion and spinach mix

ready for the oven

up close and yummy!