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Scallop Onion and Potato Bake
Serves: 4
Cashew Cheese Sauce –
Sea salt, .5 tsp
Nutritional yeast, .5 c.
Almond milk, 1 c.
Raw cashews, 1 c.
Scallop Bake –
Chopped tarragon, 1 tbsp
Pepper, 1 teaspoon
Seawater salt, one teaspoon
Oil – Avocado, one tablespoon
Chopped tiny onion bulbs, 1.5
Thinly sliced new potatoes, 8
To make the cheese sauce, add the cashews to a bowl and cover with room temperature water. Allow them to soak for 15 to 20 minutes and then drain and rinse.
Blend together the cashews with the remaining cheese sauce ingredients until smooth and creamy. Set to the side until later.
Start by heating the oven to 375.
Combine the onions and potatoes together in a bowl with the avocado oil. Toss in the tarragon, pepper, and salt, making sure everything is well coated.
Using an 8-inch square baking dish, place in the potato and onion mixture in the dish. Try your best to arrange them in nice rows. This doesn’t have to be perfect.
Bake everything for 45 minutes, or until the potatoes become soft
Take it out of the oven and top with the cheese sauce. Divide between four plates and enjoy. You can also slide this, and cook inside the kitchen appliance on about 5 minutes in order to heat the caseous sauce through before serving.
