Blog my mind — plantbasedrecipes
Scalloped potatoes in a creamy lemon dill sauce
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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}