In my mushroom lasagne recipe, I make a vegan Béchamel sauce by combining the cashew cheese sauce from the nut roast recipe and stiring in oat cream. Yesterday I wanted a similar creamy sauce to make dauphinoise potatoes, and came up with the brain wave to just combine the ingredients and make the sauce in one go, instead of having to make two sauces.
So, I soaked the 60g of cashews overnight, and the 50g of rolled oats for 30 minutes. Rinsed both well and added to a liquidiser with some vegetable stock powder, a teaspoon of mushroom seasoning and three tablespoons of nutritional yeast. Because I was going to be adding to potatoes, I also added an extra teaspoon of salt. Then 200ml of water went in and I blended it until it was smooth.
As with the oat cream recipe, I then put the mix through a sieve and stirred to keep the gloup from the oat starch in the sieve and not in the sauce.
I thinly sliced - just by hand - a couple of good sized potatoes, and added them into a couple of dishes that I oiled beforehand. I then poured in the creamy sauce, covered in foil, and into a hot oven for 45 minutes or so until quite soft. Removing the foil, in for another 15 minutes or so to toast off.
It was one of the best potato dishes I have had for a while!