Ingredients

The following ingredients have 4 Servings
  • 3/4 cup chickpeas (canned or home cooked with liquid)
  • 3/4 cup almond milk or other non-dairy milk (plain and unsweetened)
  • 1/4 cup nutritional yeast
  • 1 clove large garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh chives (snipped)
  • 2 pounds potatoes (Yukon gold or red (see note above))
  • additional snipped chives (for garnish)

Instruction

  • Open a can of chickpeas. Pour the liquid into a 2-cup measuring cup and add enough non-dairy milk to reach the 1 1/2 cup mark. (If using home-cooked chickpeas, use 3/4 cup cooking liquid.) Pour into blender. Add 3/4 cup of chickpeas, nutritional yeast, garlic, salt, turmeric, and pepper. Blend on high speed until completely smooth. Add the chives without blending and set aside.
  • Preheat oven to 400F and lightly oil a medium-sized casserole dish. (The oil prevents sticking; leave it out at your own risk.)
  • Wash the potatoes and peel them if you like. Slice them about 1/4-inch thick (a mandolin speeds up the process and ensures that they are all the same thickness.) Place about a third of them overlapping to cover the bottom of the dish. Pour about 1/2 cup of the sauce over them. Add another layer and cover with another 1/2 cup of sauce. Repeat with remaining potatoes and sauce.
  • Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 15-25 minutes, or until the potatoes are fork tender. If the top starts to brown too much, loosely cover with foil until potatoes are done.
  • Sprinkle with additional chives and serve hot.