Potato and fennel dauphinoise
Put cashew nuts into a bowl and pour over cold water to cover the nuts by about 3cm. Cover and leave in the fridge to soak for a minimum of 4 hours or ideally overnight.
Pre-heat the oven to 180°C.
Drain the cashew nuts and rinse in cold water. Add the cashew nuts to a blender, pour in the Almond Breeze®, stock, salt, black pepper and a teaspoon of wholegrain mustard. Blitz until smooth and creamy. Set to one side.
In the ovenproof dish start with a layer of the potatoes – then alternate between potatoes, fennel and a scattering of garlic. Finish with a layer of potatoes. Then carefully pour the Almond Breeze® and stock mixture over and around the vegetables.
Place in the oven on the middle shelf and bake for 50 minutes until golden on the top and the potatoes are cooked through. Serve immediately.
Courtesy of Clean Supper Club