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In case you guys missed these Scalloped Potatoes in a Creamy Lemon Dill Sauce ? the first time around, you can find the full recipe over on my blog or check out the link in my bio!
Also just want to say a massive THANK YOU to everyone who got their vegan bundle this past week! It was for a limited time only and I received an overwhelming response from some of you guys who got it. Really hope the materials inside help you through your journey this 2020 and inspire you to eat a healthier and more plant-driven diet!
Anyway, here’s what you’ll need for the potatoes:
9×6” baking dish (or any baking dish you have!)
3 raw yukon gold potatoes (600g), peeled and sliced*
Chopped dill, for garnishing
For the Lemon Dill Sauce:
1 tbsp olive oil
1 shallot, diced
1 cup room temperature coconut cream
1/4 cup room temp. water
1 tbsp all-purpose flour
2 tbsp lemon juice
1 tbsp chopped dill
2 tbsp nutritional yeast (optional but highly recommended)
1 tsp salt, or to taste
Full steps and recipe here?? https://www.thefoodietakesflight.com/post/potatoes-in-lemon-dill-sauce
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