Dr. Padma Garvey
The plant-based Doctor Mom
Preheat oven to 400 degrees
Soak 1/3 cup of unsalted, raw cashews in water for about 30 minutes. If you have a nut allergy, you can omit this ingredient.
Rinse 8-10 potatoes, medium size, leave the peel on
Cut the potatoes into slices that are 4-5 millimeters thick, about the thickness of three stacked coins. A mandolin makes this easy to do.
In a blender, add the cashews, two tablespoons of onion powder, two tablespoon garlic powder, 1/2 teaspoon salt and pepper, 1/3 cup of nutritional yeast, and one and 1/2 cup of vegetable broth. Puree well.
Toss the potatoes with the sauce, making sure all the slices are coated. Arrange the potatoes in a baking dish.
Bake, uncovered, for about 30-40 minutes, until potatoes are fork tender.