![](/wp-content/uploads/ig/media/posts/202404/439865769_1378503603548207_4287583894042516665_n_18346596859110892.webp)
![](/wp-content/uploads/ig/media/posts/202404/439779752_1167134931390891_3999988559535725858_n_18309243259199884.webp)
![](/wp-content/uploads/ig/media/posts/202404/439756803_2669043226603309_712673339861329886_n_18045899269725903.webp)
![](/wp-content/uploads/ig/media/posts/202404/439406163_470119705348468_4783224084402105462_n_17849526177167460.webp)
![](/wp-content/uploads/ig/media/posts/202404/439741862_935829377997426_8780728466517816097_n_18041437225774886.webp)
![](/wp-content/uploads/ig/media/posts/202404/439421367_434113652553291_6435620757606531629_n_17872333836036003.webp)
![](/wp-content/uploads/ig/media/posts/202404/439748045_811749820287603_6055153578028426248_n_18424703377014505.webp)
Parsley scalloped potatoes (plant-based, oil-free—always) 💚
Bear with me, I think I've only handmade scalloped potatoes once in my life. I thought to use the same basic base as my grits recipe: water (1½ cups), almond milk (1 cup), cashews (¼ cup), and then pulse in 10 cranks of black pepper plus a little handful of parsley.
Next time I will likely add petite decided white onion. I think I'll also add white pepper and a half teaspoon of low-salt bouillon powder. And MAYBE a tablespoon of lemon juice ☺️ just jotting some notes down here. I served with black pepper, dry parsley (because the cooked parsley gets really earthy dark), and salt because I like a little salt with my potatoes!
#plantbased #potatoes #poyaytoes #antiinflammatoryeats #glutenfree #oilfree #i💚potatoes