Vegan Gluten-Free Potato Bake

5 red potatoes (2 small and 3 large ones), peeled and cut into small pieces
1 tsp. aluminum-free baking powder
1 tsp. aluminum-free baking soda
1 cup sweet rice flour
1 Tbsp. tapioca powder
1 Tbsp. cornstarch
1 tsp. salt or to taste
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. vegan Chicken-style Seasoning
1/4 cup toasted cashews
1/4 cup sliced raw almonds
2  cups of water
1 Tbsp. olive oil

Preheat oven at 450 F°. In a blender process the almonds and the cashews with the water to turn them into milk. Pour into a mixing bowl. Mix in the olive oil. In another bowl, mix all the dry ingredients thoroughly.  Incorporate into the wet mixture, making sure you have no lumps.
Grease a loaf baking dish, put your potatoes in it and pour the milk mixture over it. Bake for an hour.

Yield: If used for a full meal with a salad and a side of vegan sausage or meatlets (check out our meat subs, we have plenty), it serves 2, if only portions are added to a meal with baked beans and the meatlets, for example, it serves 4.

Bible Universe