Recipe is adapted from Minimalist Baker
4 large russet potatoes, sliced thin
2 tbsp extra virgin olive oil
4 garlic cloves, smashed
2 tbsp arrowroot flour
1 ⅓ cup unsweetened almond milk
½ cup vegetable broth
¼ cup nutritional yeast
⅓ cup Mother Raw Vegan Queso
¾ tsp kosher salt, pepper to taste
½ tsp smoked paprika, plus more for garnishing
Vegan parmesan (optional)
½ bunch chives, chopped fine (for garnish)
Preheat the oven to 350 degrees.
Heat a large cast iron skillet over medium heat. Add the oil and once hot add the garlic and cook for 1 to 2 minutes, until fragrant. Add the arrowroot flour and whisk to combine.
Add the almond milk ½ cup at a time, whisking to incorporate. Keep whisking until all the almond milk has been added. Then add the vegetable broth and whisk again.
Lower the heat and let it simmer for about 6 to 7 minutes.
Carefully transfer to a blender and add the nutritional yeast, queso, salt and pepper and smoked paprika. Blend until smooth.
In a large bowl, add the potatoes and season generously with kosher salt, add the vegan parm (if using) and toss to coat.
Wipe out the skillet and add more oil to the skillet and add the potatoes. Pour the sauce on top, ensuring that all the potatoes are covered. Garnish with additional smoked paprika.
Cover with aluminum foil and place in the oven for 20 minutes. Remove the foil and return to the oven and bake for an additional 40 minutes, until the potatoes are cooked through, browned and bubbly.
Let cool for 10 minutes before serving. Garnish with chives, extra vegan parmesan and smoked paprika and enjoy to your heart’s content!