Creamy Vegan Scalloped Potatoes Dish
Ingredients
Cashew sauce
- 1 2/3 cups (400 ml) plant-based milk
- 1 2/3 cups (400 ml) vegetable broth
- 1 cup (150 g) cashews soaked
- 2 tbsp (15 g) tapioca flour or arrowroot flour
- 1/2 tsp paprika
- Ground black pepper to taste
- 1/2 cup (30 g) nutritional yeast
- 1 1/4 tsp sea salt or less/more to taste
- 1 tsp onion powder
- 3-4 garlic cloves
Main components
- 3 lb (1.4 kg) potatoes
- 1 medium onion
- Fresh herbs to garnish
Preparation
Soak cashews in boiling water for about 15 minutes, then drain.
Peel potatoes and slice them thinly about 1/8 inch thick, and peel and slice the onion thinly.
Preheat oven to 400 degrees Fahrenheit and grease a 9x13 inch baking dish.
To make the cashew sauce, add all sauce ingredients to a blender and blend on high for one to two minutes until smooth.
Transfer half of the potatoes to the prepared baking dish and pour half of the sauce on top.
Spread the sliced onion on top and layer the remaining potatoes over the onion, then pour the remaining sauce over the layers.
Bake for about 60 to 70 minutes until the potatoes are fork-tender and golden brown.
Let cool for about 5 to 10 minutes, then garnish with fresh parsley or chives and serve.
Tips
You can use any plant-based milk such as cashew milk, almond milk, soy milk, or lite canned coconut milk for a creamier sauce.
Alternatively, use 1/2 cup (128 grams) of cashew butter instead of soaked cashews.
