Everyone has that one food that makes them feel like a kid again, right? And by one, I mean like 80 foods, obviously. Regardless, cheesy potatoes are definitely one of those foods for me. My grandma would always make them for Easter, but they often made appearances for Thanksgiving, Christmas, birthdays, and pretty much any eating-related holiday (which is every holiday, right?).
When I was getting my hair cut a few months ago, my hairdresser and I naturally struck up a conversation about cheesy potatoes. Please don’t tell me that’s weird, cheese and potatoes are kind of my version of small talk. Anyway, she happens to be vegan and basically didn’t want to deprive A. herself or B. her daughter of delicious, cheesy potatoes. She asked me to come up with a recipe, and I’m obviously not going to say no.
But then I slacked off, and I don’t even know why. I’ve seen her a few times since and she’ll excitedly ask about cheesy potatoes, and then I break her heart saying I don’t have it yet. Happy to say, I now have the perfect vegan cheesy potatoes. I didn’t want to use silken tofu, because I have thyroid issues and like to explore other avenues when possible (I eat enough soy as it is in everything else!). I almost went with my typical vegan cheese sauce, but this recipe demanded something a little more decadent. Cashews help add a luscious quality while keeping it vegan. True, they contribute a little fat, but it’s heart healthy and still lower fat and calories than using real cheese.
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