This colorful potato dish is amazingly flavorful, thanks to a zippy jalapeño and cashew cream sauce. It’s also divinely creamy, and I could probably eat the whole thing by myself if only I had the room.
The truth is that this potato bake hits the spot pretty much anytime, night or day. It’s perfectly at home served at a special holiday dinner, but equally so for a casual potluck or weekend brunch, and is one of those easy-to-share dishes with non-vegan friends, too. Hope you like it as much as we do.
CREAMY DOUBLE POTATO BAKE WITH JALAPEÑOS, BELL PEPPERS, AND CORN
1/2 large onion, diced
1 small red or green bell pepper, diced
1 jalapeño, diced
1 teaspoon garlic, minced
1 1/2 pounds red-skinned potatoes, unpeeled, scrubbed, and diced in ¼-inch cubes (or shredded)
1 medium sweet potato (1/2 pound), peeled, and diced in ¼-inch cubes (or shredded)
1 cup frozen corn, thawed
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups water
1 cup plain, unsweetened soy milk
1/4 cup raw cashews
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon prepared yellow mustard
1/8 teaspoon Creole Seasoning
Preheat oven to 375 degrees. Have ready a 9 x 13-inch ceramic baking pan.
Transfer potatoes, sweet potatoes, and corn to the baking pan. Toss together, season with salt and pepper, and set aside.
Heat a large deep non-stick skillet over medium-high heat. Add the onion, along with a splash of water to prevent sticking. Pan sauté onion until softened, about 3 to five minutes. Stir in the bell pepper, jalapeño, and garlic. Continue to sauté until the vegetables become almost tender, adding more water as needed.
Meanwhile, place the sauce ingredients into a blender, and blend at high speed until smooth.
Transfer the sautéd vegetables to the baking dish. Carefully pour the blended sauce mixture into the baking dish, and stir together to combine evenly.
Bake uncovered for 60 to 80 minutes, until the top is golden brown and potatoes are tender. Remove from oven, and serve hot.