Scalloped potatoes in a creamy lemon dill sauce

 

Vegan baked potato

How to:

9x6” baking dish (or any baking dish you have!)

3 raw yukon gold potatoes (600g), peeled and sliced

Chopped dill, for garnishing

For the Lemon Dill Sauce:

  • 1 tbsp olive oil
  • 1 shallot, diced
  • 1 cup room temperature coconut cream 
  • 1/4 cup room temp. water
  • 1 tbsp all-purpose flour 
  • 2 tbsp lemon juice
  • 1 tbsp chopped dill
  • 2 tbsp nutritional yeast (optional but highly recommended)
  • 1 tsp salt, or to taste

 by thefoodietakesflight {IG}

 


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