Vegan Scalloped Potatoes feature soft, tender potatoes smothered in a creamy cashew garlic sauce; the perfect side dish for the holidays or everyday dining!
Ingredients
1 1/3 kg
Potatoes
(sliced 1/8 inch thick)
1 cup
Cashew nuts, raw
1 1/2 cup
Almond milk, unsweetened
1 cup
Vegetable stock/broth, low sodium
1/4 cup
Nutritional yeast
(or more, to taste)
2 tsp
Garlic powder
1 tsp
Onion powder
1 tsp
Salt
(mineral)
1/2 tsp
Black pepper
(fresh ground)
1/2 whole lemon(s)
Lemon juice
(fresh)
1 tsp
Nutmeg, ground
1 tsp
Thyme, fresh
(to garnish)
3/4 cup shredded
Dairy-free cheddar cheese shreds, Daiya
Instructions
Preheat oven to 375 degrees F and set aside a 9 x 13 baking dish.
If leaving the skins on, scrub the potatoes, and remove any unsightly blemishes. Alternately, peel the potatoes. Slice the potatoes into 1/8 inch slices using a mandolin, or manually with a knife. If manually slicing, do try to cut evenly as possible so potatoes will cook uniformly.
Add the cashews, milk, and vegetable broth, nutritional yeast, garlic, onion powder, salt, pepper, and lemon juice to a high-speed blender and blend until creamy, about 45 seconds to 1 minute. Taste for flavor, adding more of anything you like. Makes about 3 cups.
Pour a thin layer of sauce on the bottom of the baking dish, then layer half of the potatoes, followed by half of the cream sauce, and repeat.
Top with shredded vegan cheese and a sprinkle of fresh thyme.
Cover the baking dish with foil, place in the oven and bake for 40 minutes. Remove the foil and bake another 20 minutes, potatoes should be fork-tender.
Once done, sprinkle with a little more thyme, and let cool 5 – 10 minutes before serving.
Notes:
You can opt to soak your cashews if you prefer. Both of the following methods will help break the cashews down. Be sure to drain and rinse before using.
