Imagine a creamy lasagna but with potatoes instead of lasagna sheets. For a potato loving family who happens to grow lots of potatoes it’s a fun dish. It’s takes a little extra time to prepare but totally worth it. The cream is made with cashews and almond milk.








Serves 6

  • 1 cup raw cashews
  • 2 cups almond milk
  • 2 tbsp. nutritional yeast
  • a pinch of salt
  • 1 yellow onion, minced
  • 1 garlic cloves, grated
  • I package of minced Quorn
  • 1 can crushed tomatoes
  • 1 cup spinach, chopped
  • 1 tsp agave
  • 1 tbsp. dried oregano
  • 1 tsp ground chili
  • salt and pepper to taste
  • 10 large russet potatoes
  • 1 cup grated vegan cheese

Preheat oven to F200.

  1. In a high-speed blender, mix cashews, nutritional yeast, pinch of salt and milk until creamy and smooth.
  2. Sauté onion and garlic in little water in a sauté pan on medium heat.
  3. Add Quorn, spinach, tomatoes, agave, oregano chili, salt and pepper and reduce to a simmer for 10 minutes.
  4. Meanwhile, peel and slice potatoes.
  5. In a casserole dish, start with a little sauce, then potatoes and repeat and end last layer with potatoes.
  6. Sprinkle cheese over and pour cream over.
  7. Bake for 30-40 minutes, until potatoes are soft.


November 18, 2018

Fredrika Syren

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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