Vegan Cheesy Scalloped Sweet Potatoes
Ingredients
- 3 lbs sweet potatoes (peeled and very thinly sliced)
- 3 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 1/2 tbsp all purpose flour
- 1 1/2 cup unsweetened soy or cashew milk
- 1 container of Queso dip
- 1/2 container of Buffalo dip
- 1/2 cup vegetable broth
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon fresh rosemary (finely chopped)
Preparation
Prepare potatoes
Cut the potatoes thinly and evenly using a mandolin slicer.
Make cheesy mixture
In a pan on low to medium heat, sauté the butter and garlic before adding the flour.
Afterward, add 1 container of Queso dip, 1/2 container of Buffalo dip, the milk, cinnamon, ground nutmeg, and rosemary.
Bring to a soft boil and let it cool.
Assemble casserole
In a deep pan, layer the thinly sliced potatoes, add the cheesy mixture, and cover with foil.
Bake
Bake the casserole at 400°F for 30 minutes.
Remove the foil and broil for an additional 5 minutes to brown the top.
Serve
Top with chopped fresh rosemary and serve.
Notes
Serves 6
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes
