Discover Over 100 Delicious Vegan Recipes for Muscle Growth, Fat Loss, and a Healthier Lifestyle
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Indulge in these super creamy, rich, and flavorful scalloped potatoes. Perfect for any meal!
Ingredients
Cashew Sauce:
- 1 2/3 cups (400 ml) plant-based milk (see notes)
- 1 2/3 cups (400 ml) vegetable broth
- 1 cup (150 g) cashews, soaked (see notes)
- 2 tbsp (15 g) tapioca flour or arrowroot flour
- 1/2 tsp paprika
- Ground black pepper to taste
- 1/2 cup (30 g) nutritional yeast
- 1 1/4 tsp sea salt (adjust to taste)
- 1 tsp onion powder
- 3-4 garlic cloves
Other Ingredients:
- 3 lb (1.4 kg) potatoes (about 7-8 medium)
- 1 medium onion
- Fresh herbs to garnish
Instructions
1. Prepare Cashews: Soak cashews in boiling water for about 15 minutes, then drain.
2. Slice Vegetables: Peel and thinly slice potatoes (about 1/8 inch thick). Peel and thinly slice the onion.
3. Preheat Oven: Preheat your oven to 400°F (204°C) and grease a 9×13 inch (23x33 cm) baking dish. Set aside.
4. Blend Cashew Sauce: Add all sauce ingredients to a blender. Blend on high for about 1-2 minutes until completely smooth. The sauce will be thin initially but will thicken during baking. Taste and adjust salt/pepper/spices as needed.
5. Layer Ingredients: Transfer half of the sliced potatoes to the prepared baking dish. Pour half of the sauce over the potatoes. Spread the sliced onion on top, then layer the remaining potatoes over the onion. Pour the remaining sauce over the top.
6. Bake: Bake for about 60-70 minutes, or until the potatoes are fork-tender and golden brown. Baking time may vary based on the thickness of the potato slices.
7. Garnish and Serve: Let cool for about 5-10 minutes. Garnish with fresh parsley or chives. Enjoy!