The Ritual Master Ingredients :
500gr mushrooms
1 small onion
small bunch of parsley
800gr (4 large) potatoes
1 cup fresh baby spinach
For the sauce :
150gr raw cashew nuts soaked overnight (or for at least 2 hours)
250ml water
4 tablespoons nutritional yeast
salt, pepper, 1/2 teaspoon grated nutmeg
Preheat your oven to 180°C/350°F.
I start by roughly chopping the mushrooms, and cooking them on a medium heat with the diced onion, some olive oil, salt and pepper. When soft and cooked through, add the chopped parsley and reserve.
For the sauce, add all your ingredients in a blender and pulse until you have a double cream consistency. Please don’t leave out the nutmeg, it is the most important ingredient in all of the recipe.
Peel your potatoes and finely slice them, then start layering everything in an oven proof dish.
I lightly oil my dish then alternate : potatoes – mushrooms – spinach – sauce. Until there is nothing left.
Top with some nutritional yeast and pop it in the oven for about 45min to one hour, or until golden and bubbly.
Bon appétit !
