Blog my mind — veganfood

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}