Creamy Hashbrown and Green Chile Casserole

3 lbs potatoes

3-7oz. cans green chiles

¼ to ½ seeded and diced Jalapeño

subheading: Cream Sauce:

1 ½ C cashews (tip: if you don't have a high powered blender either soak overnight or cover with water, boil for 10 min and drain)

2 C water

1 TBSP sea salt

2 TBSP onion powder

1 tsp garlic powder

½ tsp fresh ground black pepper

2 TBSP lemon juice

1 TBSP nutritional yeast flakes.

Directions at eatingyoualive.com

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