*4 large potatoes
*8 oz. Tofutti Better Than Sour Cream
*2 green onions, chopped
*2 1/2 cups vegan cheddar cheese (I use rice "cheese"), shreadded
*4 Tbs. soy margerine
*1/4 Tbs. pepper
In a large pot, submerge potatoes in salt water, bring to a rapid boil, and boil for 30 minutes. Let cool, peel, and finely grate.
In a small pot, melt butter and stir in 1 1/2 cups cheese until partially melted.*
Mix all together in a large bowl and add chopped onions, Tofutti, and pepper. Stir very well.
Place all in a greased, shallow casserole dish. Dot margerine on top and add remaining cheese.
Cook at 300* for 25 minutes.
Wonderful dish. I usually add more cheese to the top.
* I found the rice cheese very hard to mix into the rest once melted. It may be easier to place it in a food processer and finely, finely grate it then mix it into the potatoes just before placing it into the casserole dish. It may be easier with soy cheese. I've not tried it that way.