Serves 4-6
Ingredients
*Ingredients are sourced from Farm Link Hawaii
1 ½ cup macadamia or cashew milk
1 head garlic, roasted
TT salt and black pepper
As needed canola oil spray
1 lb. Mahi Pono yellow potatoes, sliced thin on a mandoline
1 ea. Haiku Produce jalapenos, sliced thin on a mandoline
1 Tbsp Counter Culture Organic Farm thyme, chopped
2 Tbsp The Vegan Cheese Shoppe Cashew and Macadamia Grated Parm
Instructions
To make your own nut milk soak ½ cup nuts in water for at least 4 hours. Blend with a pinch of salt and strain through a nut bag or fine mesh strainer.
To make roasted garlic slice a head of garlic in half horizontally, rub each side with olive oil, wrap in foil and roast 350 degrees F for 1 hour. Let cool, squeeze out the roasted cloves of garlic.
Place the milk, garlic and pinch of S&P in a blender and puree until smooth.
Preheat oven to 350 degrees F and spray a 9x9 inch baking dish with canola oil.
Toss potatoes, jalapenos, thyme and 1 Tbsp parm with the milk mixture. Spread evenly into the prepared baking dish and top with remaining 1 Tbsp parm.
Bake covered for 45 minutes. Remove cover, bake 15 minutes more. Broil 5-10 minutes. Let cool slightly before serving.