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Ingredients
  • 4 pounds yukon gold potatoes
  • subheading: For the creamy sauce:
  • 1 ½ cups raw cashews, soaked in hot water for 5 minutes
  • 2 cups vegetable broth
  • 2 cups unsweetened non-dairy milk (I used coconut milk)
  • ½ cup nutritional yeast
  • 1 ½ teaspoons salt
  • subheading: For the rest:
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 4 large garlic cloves, minced
  • Optional for serving: vegan parmesan, chopped fresh chives
Steps
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