We veganized the classic scalloped potatos recipe and trust us when we say you won’t miss the dairy. This recipe is easy to make; so creamy and cheesy. Vegan, Dairy and Gluten-free - perfect for a Sunday, Thanksgiving or Christmas dinner.
Course: Main Course
Diet: Gluten Free, Vegan
Author: Nija Clark
4poundsYukon Gold Potatoes
1largeonion, thinly sliced
1 1/2cupsRaw Cashewssoaked in hot water 5 minutes
2 cupsUnsweetened Non-Dairy Milkfor extra creaminess we used 1 cup oat, 1 cup cashews
Vegan Parmesan and chopped chivesoptional
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