Vegan Scalloped Potatoes
Ingredients
- 4 pounds gold potatoes
- for the creamy sauce
- 1 1/2 cups raw cashews, soaked in hot water for 5 minutes
- 2 cups vegetable broth
- 2 cups unsweetened non-dairy milk (i used coconut milk)
- 1/2 cup nutritional yeast
- 1 1/2 teaspoons salt
- for the rest
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 4 large garlic cloves, minced
- optional for serving: vegan parmesan, chopped fresh chives
Preparation
Peel your potatoes, and slice them into 1/8 inch thick rounds
Preheat the oven to 400 degrees f and lightly grease a 9 x 13 inch baking dish
Set aside
Make the creamy sauce: drain the cashews
In a high powered blender, add all the sauce ingredients (cashews, vegetable broth, non-dairy milk, nutritional yeast and salt) and blend on high for a few minutes until very smooth
Heat the olive oil in a large saute pan over medium heat
Add the sliced onion and saute for 3-4 minutes, until translucent
Now add the garlic to the pan and cook, stirring constantly for another minute
Turn off heat and set aside
Spread half of the sliced potatoes in the baking dish
Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce
Layer the rest of the potatoes, and then the rest of the sauce
Bake for 60 minutes, then check a few potatoes to make sure they are fork tender and cooked through
If not, put back in the oven for 10-20 more minutes, until done
The sauce should be bubbly and thick
Sprinkle vegan parmesan and chopped fresh chives on top, if desired and serve
Enjoy!