This, my friends, is the SHIT. After making this you’ll understand why cashew cream is such an amazing and complete sub for real cream. The original (completely non-vegan) recipe can be found here.
This recipe is enough for about 4 medium side servings.
5 medium potatoes (I used red because that was all I had on hand, but the original recipe recommends russets)
1/2 c of really thick cashew cream
1 1/2 c of soy milk (note: the ratio of cashew cream and soy milk iwas a result of what I happened to have on hand. I probably would have used more cashew cream if I’d had it)
a cube of faux-chicken stock
a big handful of shiitake mushrooms
3 cloves of garlic
2 Tbsp of finely sliced green onions/spring onions/chives
Pre-heat the oven to 375 F. Slice the potatoes about 1/8″ thick – use a mandoline, the slicer fitting on a food processor, or just a really sharp knife. It’s important to slice the potatoes really thin and evenly so that the dish cooks properly. I left the skins on because I lost my peeler (how this happened, I have no idea). In a large pot, add the soy milk/cashew cream, the crumbled faux-chicken stock and a couple of generous pinches of salt. Add the potatoes and heat till boiling, reduce to medium and cook about 5 mins. You have to stir it frequently or the milk will burn on the bottom.
Clean the mushrooms, destem and slice about 1/4″ thick. Heat some olive oil in a non-stick pan on medium. Add the mushrooms and a pinch of salt, and cook till the mushrooms start to release their liquid. Add the minced cloves of garlic and the green onion and cook another 30 secs. Remove from the heat. Spoon about half the potato into a decent sized dish – I used a glass a pyrex quiche dish, but a greased baking pan would work. Press the potatoes down with the back of a spoon and the spread the mushroom stuff over top. Add the rest of the potatoes and cream. Sprinkly some salt and pepper on top. Cover with foil and bake for 30 mins., then remove the foil and cook a further 10.
Serve with a balsamic-dressed spinach salad.