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Vegan Creamy Potato Casserole
Ingredients
  • 3 pounds russet potatoes (about 12 small to medium potatoes), peeled
  • 4 cups fresh or frozen cauliflower florets, steamed or boiled until fork-tender
  • 1 ½ cups filtered water
  • 1 cup raw cashews (soaked for two hours if not using a high-speed blender)*
  • ¼ to ½ cup nutritional yeast flakes**
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil***
  • 3 cloves garlic, peeled
  • 2 ½ teaspoons sea salt or to taste
  • Freshly ground black pepper
  • 1 to 2 tablespoons fresh rosemary, chopped, to taste
Steps
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