Ingredients

The following ingredients have 4 Servings
  • 6 potatoes (, I used red)
  • 1 bunch swiss chard
  • 1 pound crimini mushrooms
  • ½ a sweet onion
  • 1 ½ heads cauliflower
  • ¾ cup raw cashews 
  • ¾ cup walnuts 
  • 1 ¾ cup  veggie broth 
  • 1 tablespoon chopped garlic
  • ¾ cup fresh basil (packed)
  • sea salt  (, to taste)
  • ground black pepper (, to taste)
  • sprinkle with about ¾ - 1 cup Grateable Parmesan cheese  ((for nut free version use Pumpkin Seed Parmesan))

Instruction

  • Preheat oven to 400°F/200°C
  • Cut cauliflower into large pieces. Boil in a pot of water over high heat until very soft. Drain. 
  • Meanwhile, thinly slice potatoes, chard, mushrooms and onion. I use a mandoline slicer to get a nice thin slice, I slice the chard into shreds with a knife. Set aside.
  • Once cauliflower is done, make the sauce by placing all ingredients into a blender. Blend until sauce is thick and creamy.