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🍽️ Vegan Raclette Party with Creamy Cheese Dip

169 kcal · 30 min · 4 servings

Vegan Raclette Party with Creamy Cheese Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel 100 grams of potatoes and carrots. Wash the vegetables thoroughly. Cut everything into small cubes.
  2. 2. Halve a shallot. Peel it and cut it into small cubes as well.
  3. 3. Put the potatoes, carrots, shallots, and cashew nuts into a pot. Cover everything with salted water.
  4. 4. Bring the water to a boil. Cover the pot and cook the vegetables for about 20 minutes until soft.
  5. 5. Drain the vegetables in a sieve. Make sure to save about 200 milliliters of the cooking water.
  6. 6. Halve a lemon. Squeeze out the juice.
  7. 7. Put the cooked vegetables, cashew nuts, 100 milliliters of the saved cooking water, soy drink, garlic, curry powder, 2 tablespoons of lemon juice, and cornstarch into a tall container.
  8. 8. Season the mixture with salt and pepper.
  9. 9. Blend everything into a creamy sauce.
  10. 10. If the sauce is too thick, add a little more cooking water to loosen it.
  11. 11. Put the remaining 100 grams of potatoes into a pot with salted water. Bring them to a boil.
  12. 12. Cook the potatoes for about 20 minutes.
  13. 13. Wash a broccoli. Break it into small florets.
  14. 14. Cook the broccoli florets for about 5 minutes in the same salted water.
  15. 15. Drain the potatoes and broccoli together in a sieve. Let them steam dry.
  16. 16. Slice the cooked potatoes.
  17. 17. Preheat your raclette grill.
  18. 18. Fill the raclette pans with the potato slices and the broccoli.
  19. 19. Add 2 to 3 tablespoons of the vegan cheese sauce on top.
  20. 20. Bake the raclette pans for about 5 minutes.

Nutrition per serving