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Process the remaining ingredients for several minutes until completely smooth. Stir the blended mixture
into the macaroni and onions and spoon into a lightly oiled or non-stick 3-quart casserole dish. Bake
uncovered for 25-35 minutes. Serve immediately.
Potatoes Gruyere
1 1/4 cup water
1 cup silken tofu, drained and crumbed
1/2 cup raw cashew pieces
1/4 cup nutritional yeast flakes
2 tbsp fresh lemon juice
1 tbsp onion granules
1/2 tsp garlic granules
1/8 tsp freshly granted nutmeg or ground nutmeg
1 small onion, finely chopped
1/2 cup scallions, sliced
6 medium white potatoes, peeled and thinly sliced
salt and freshly ground black pepper, to taste
To make a Gruyere sauce, place the first eight ingredients in a blender and process several minutes until
the mixture is completely smooth. Then stir in the onion and scallions.
Preheat the oven to 350F
Oil a large, deep casserole dish, arrange in it a layer of potatoes and sprinkle with salt and a generous
amount of black pepper. Drizzle on some of the blended sauce, then more of the potatoes, salt and black
pepper, more of the sauce and so on, finishing with a layer of the sauce. Cover and bake for one hour;
then uncover and bake about 45 minutes more, until the potatoes are very tender and the top is golden
brown. Let rest 10 minutes before serving. Serve hot.
Vegetables Camembert
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