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Anna Larsson: "Good but not excellent. Next time I’ll spread the…" Read More
11Ingredients
70Minutes
210Calories
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Ingredients
US|METRIC
12 SERVINGS
- 3 lb. russet potatoes (about 12 small to medium potatoes, peeled)
- 4 cups cauliflower florets (fresh or frozen, steamed or boiled until fork-tender)
- 1 1/2 cups filtered water
- 1 cup raw cashews (soaked for two hours if not using a high-speed blender*)
- 1/2 cup nutritional yeast flakes
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. olive oil
- 3 cloves garlic (peeled)
- 2 1/2 tsp. sea salt (or to taste)
- freshly ground black pepper
- 2 Tbsp. fresh rosemary (chopped, to taste)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium520mg22% |
Potassium740mg21% |
Protein8g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber4g16% |
Sugars3g |
Vitamin A0% |
Vitamin C40% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Anna Larsson 2 years ago
Good but not excellent. Next time I’ll spread the cream between each layer of potatoes. Following the recipe instructions, I ended up with layers of potatoes that didn’t have cream on them. I’ll lower the oven temp and bake longer, too. The potatoes ended up slightly undercooked, which gave them a fishy flavor.