Blog my mind — plantbasedrecipes

  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} Cook In Style With Our Aprons Stay clean in style when you're doing dirty work in the kitchen, in the art studio, in...