• 4baking potatoes
• 6tbspoil (add herbs if desired)
• For the sauce:
• 1.5cupssoaked cashews (you can boil for 15 mins instead of soaking)
• 1.5tbspcoconut oil (liquid)
• 2tsponion powder
• 2tspgarlic powder
• 2tspmixed Italian herbs (dried or fresh works)
• 1.5tbspnutritional yeast
• 1.5tspsalt
• Juice of 1 lemon
• 3-6 tbsp water (for creaminess)
• To Serve:
• Chopped chives (1 tbsp per potato)

Instructions

1. 1

   Take 2 wooden spoons and lay them next to each tother to form rails

2. 2

   Put a potato between the rails and use a sharp knife to slice it, very thinly - around 1/2 (half) cm

3. 3

   Put the potatoes in a bowl of water and soak them for 15-20 minutes

4. 4

   Put the potatoes on a baking tray and drizzle them with 3/4 of the herb oil, making sure the oil gets right into the gaps

5. 5

   Bake the potatoes at 220℃ for 50 mins to 1 hour (half way through shake the potatoes and add the rest of oil ensuring it gets between the gaps)

6. 6

   Put all the “creamy sauce” ingredients in a liquidiser and whizz them up into a thick cream (warm this cream in a saucepan if you’d like)

7. 7

   Take the potatoes out of the oven, plate and pour over the creamy sauce and chives