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The Best Potato Casserole (WFPB sos-free)

'The Best Potato Casserole' recipe is now available here and on our YouTube channel.

Such an awesome comforting creamy dish that you'll be ready to go back for seconds and maybe even possibly thirds.

We are in full Thanksgiving mode here in the Jaroudi household and this recipe will for sure be on our menu.

I hope you will give it a try and check out all the different options ideas I've included at the bottom of the printable PDF.

So many ways of changing up our potato casserole to fit any dinner menu.

Print the recipe here:

The Best Potato Casserole
Download PDF • 72KB

The Best Potato Casserole 
By: The Jaroudi Family
6-8 servings 
4 large russet potato baked 
1/2 cup raw cashews (hemp hearts or silken tofu as alternatives) 
½ cup silken tofu (or white beans!)
2 tbsp lemon juice 
1 tbsp apple cider vinegar 
1 tsp garlic powder 
1 tsp onion powder 
1 tsp white miso 
Optional Ideas: 
Smoked paprika, chopped red onions, scallions, dried parsley, broccoli, greens  
Bake russet potatoes in the oven at 400 degrees for 1 hour.
Once potatoes have cooled - with a fork mash potato in a 9x9 glass dish.
Blend the remaining ingredients in a high-speed blender until smooth. 
Add mixture to potatoes and combined well. 
Bake at 250 degrees for 20-30 minutes. 

I hope you'll give these recipes a try, and let us know if you liked it!

We love seeing photographs of our recipes and just in general hearing from you guys!

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1 Comment

Marion Ake
Marion Ake
Nov 18, 2021

No almond milk? The sauce seemed dry and lemony.

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