1. Peel 100 grams of potatoes and carrots. Wash the vegetables thoroughly. Cut everything into small cubes.
2. Halve a shallot. Peel it and cut it into small cubes as well.
3. Put the potatoes, carrots, shallots, and cashew nuts into a pot. Cover everything with salted water.
4. Bring the water to a boil. Cover the pot and cook the vegetables for about 20 minutes until soft.
5. Drain the vegetables in a sieve. Make sure to save about 200 milliliters of the cooking water.
6. Halve a lemon. Squeeze out the juice.
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. Season the mixture with salt and pepper.
9. Blend everything into a creamy sauce.
10. If the sauce is too thick, add a little more cooking water to loosen it.
11. Put the remaining 100 grams of potatoes into a pot with salted water. Bring them to a boil.
12. Cook the potatoes for about 20 minutes.
13. Wash a broccoli. Break it into small florets.
14. Cook the broccoli florets for about 5 minutes in the same salted water.
15. Drain the potatoes and broccoli together in a sieve. Let them steam dry.
16. Slice the cooked potatoes.
17. Preheat your raclette grill.
18. Fill the raclette pans with the potato slices and the broccoli.
19. Add 2 to 3 tablespoons of the vegan cheese sauce on top.
20. Bake the raclette pans for about 5 minutes.
Nutrition per serving
kcal: 169
Protein: 5 g · Fett/Fat: 7 g · Carbs: 23 g
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