Roasted Potatoes With Vegan Cheddar Sauce

• Main:

  • 600 g new potatoes
  • 150 g smoked tofu and a handful of fresh parsley (for serving)
  • Olive oil for sprinkling
  • Salt and pepper to taste

  For the vegan cheddar sauce:

  • 50g raw cashew
  • 1 tsp starch
  • 2 Tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp granulated onion
  • 1/2 tsp turmeric
  • 300 ml water
  • Salt to taste

• • For an extra touch of culinary perfection, garnish your creation with some roasted smoked tofu and fresh parsley.

• • Start by placing the freshly washed new potatoes, with the skin on, onto a baking dish.
  • Generously season the potatoes with salt and pepper. Give them a light spray of olive oil and bake them in the oven for approximately 30 minutes or until they achieve a glorious golden-brown colour.

  How to prepare the sauce:

  • In a food processor, combine raw cashews, nutritional yeast, olive oil, garlic powder, granulated onion, starch, turmeric, salt, and water.
  • Blend the ingredients until you achieve a smooth, creamy consistency.
  • Transfer the mixture to a non-stick pan and gently heat it over low heat until it thickens into a luscious sauce.

  Next…

  • Once the roasted potatoes are ready, mix them with the creamy cheddar sauce, ensuring they are evenly coated in this indulgent goodness.
  • Take a moment to appreciate the divine combination of flavors and textures, and get ready to savor each and every bite. Enjoy!