Vegan Potato and Collard Greens Casserole

We had some left over collard greens we needed to eat up so we used them in this vegan casserole. Spinach or any other prepared greens would work just as well. I love casseroles for Sunday dinner because it means I will have something to take for lunch during the rest of the week.

For the casserole you need:

• 5 medium potatoes
• 1 large white onion chopped
• 1 clove garlic chopped
• 1 cup of prepared greens

You also need the following for the sauce that goes in the casserole:

• 1 1/2 cups water
• 1 cup soy milk
• 1/4 cup cashews
• 1/4 cup nutritional yeast
• juice of one lemon
• 1 tbsp Dijon mustard
• 1/2 tea sp cayenne
• salt and pepper to taste

Start by boiling the potatoes until almost fully cooked. Drain the water away and set to the side to allow to cool slightly. When they are cool enough to work with dice the potatoes and add to the lightly greased baking dish. Saute the onion and garlic until it starts to brown. Then mix that with the potatoes and greens. Meanwhile combine all the sauce ingredients in a blender until smooth. Pour the sauce over the casserole and mix in. Bake at 350 for 45 minutes.