Vegan Scalloped Potatoes
Servings: 8 servings
Ingredients
- 4 pounds Yukon Gold Potatoes
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
Cream Sauce
- 1 1/2 cups Raw Cashews soaked in hot water 5 minutes
- 2 cups Vegetable Broth
- 2 cups Unsweetened Non-Dairy for extra creaminess we used 1 cup oat, 1 cup cashews
- 1/2 cup Nutritional Yeast
- 1/2 teaspoon Salt
- Vegan Parmesan and chopped chives optional
Instructions
- Preheat oven to 400 degree and lightly grease a 9x13 inch baking dish. Set aside
- Wash and peel potatoes, slice into 1/8 inch thick rounds.
- In a food processor or blender, add all the sauce ingredients and blend on high for about 5 minutes
- Heat olive oil in a large pan over medium heat. Add onions and saute for 3-4 minutes. Add garlic and stir for another minute. Turn off heat and set aside
- Now layer potatoes and creamy sauce to form the casserole. In baking pan add half of the sliced potatoes. Add half of the sauce on top. Now add all of the onions and garlic mixture. Add remaining potatoes and creamy sauce
- Bake for 1 hour, check a few potatoes with folk to make sure tender. If not bake an additional 10 minutes
- Once done sprinkle with vegan Parmesan and chopped chives