Hasselback Potatoes With Cashew Cheese Sauce | VegNews

Ingredients

• For the potatoes:
• 1 pound plus 2 ounces baby potatoes
• 3 tablespoons olive oil
• 1 tablespoon dried rosemary
• 2 teaspoons salt
• 1 teaspoon black pepper
• Zest of 1 lemon
• 1 garlic clove, crushed
• For the cheese sauce:
• ½ cup cashews
• ½ cup cold water
• ½ cup
• vegan milk
• 2 tablespoons tapioca starch
• 3 tablespoons nutritional yeast
• 1 teaspoon
• tahini
• white miso paste
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• For garnish:
• ¼ cup fresh chives, chopped
• ¼ cup dried cranberries