Daniella Emily: "sooo good, the whole family loves it! changes to…" Read More
16Ingredients
110Minutes
360Calories

Ingredients
US|METRIC

  • 5 pounds russet potatoes (scrubbed really well, thinly sliced, skins on)
  • 1 yellow onion (large, finely minced)
  • 2 tablespoons unbleached flour (gluten free)
  • 1/4 cup vegetable broth
  • 2 1/2 cups water
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons minced onion
  • 2 1/2 teaspoons sea salt (+/- to taste)
  • 1/4 teaspoon cracked black pepper (freshly)
  • 1 cup cashew nuts
  • 1 1/4 cups unsweetened almond milk
  • chives (Chopped)

NutritionView more

360Calories
Sodium29% DV700mg
Fat17% DV11g
Protein20% DV10g
Carbs19% DV57g
Fiber16% DV4g
Calories360Calories from Fat100
% DAILY VALUE
Total Fat11g17%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium700mg29%
Potassium1270mg36%
Protein10g20%
Calories from Fat100
% DAILY VALUE
Total Carbohydrate57g19%
Dietary Fiber4g16%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

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Reviewer Profile Image
Daniella Emily 1 Dec 2018
sooo good, the whole family loves it! changes to the recipe: water instead of almond milk (just used enough to cover cashews to blend) added more garlic powder and italian seasoning replaced water with vegetable stock added extra 2 tbsp o flour layered sauce and then potatoes and then sauce... instead of putting slices back into potato shapes