Wurzelgemüse Cashew Auflauf

Root vegetable cashew casserole

Right now I’m in Tenerife and cook for an Ayurveda retreat. Today Mittaf I cooked a root vegetable – cashew cream casserole. You can find the recipe here.

Root vegetable cashew casserole

Recipe by Lorena – der vegane vanCourse: Quinoa, Curries & Co., Rezepte
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

300

kcal

Ingredients

  • 4 potatoes

  • 2 carrots

  • 1/2 Celery

  • 1 cup cashews

  • 2 – 3 cups of water

  • 3 garlic cloves

  • 3 tbsp olive oil

  • Salt

  • nutmeg

Directions

  • To begin, cut the potatoes into thin slices. Halve the carrot lengthwise and cut into strips as well. Peel the celery, cut into quarters and slice.
  • Layer the vegetables in a baking dish. First the carrots, then the carrots and finally the celery. (Depending on the size of the form you can make several layers). In between, salt the vegetables a little.
  • Blend the cashews together with the garlic cloves, olive oil, water and salt to make a cream.
  • Pour the cashew cream over the vegetables and grate some nutmeg on top.
  • Bake in the oven for 50-60 minutes at 180 degrees.
  • Serve with fresh parsley.

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