Vegan Scalloped Potatoes
This Vegan Scalloped Potatoes recipe features layers of sliced potatoes with a rich and creamy cheese sauce baked inside. The tender and thinly sliced potatoes are slathered in a homemade creamy sauce and are baked until golden, crispy, and bubbly.
Ingredients
- 1 ⅓ cups cashews
- 2 tablespoon avocado oil
- 4 garlic cloves
- 1 ½ lbs yukon gold potatoes
- 1 onion
- ¾ cup nutritional yeast
- 1 cup almond milk
- ¾ cup vegetable broth
- 2 tablespoon cornstarch
- 2 teaspoon salt
- ¼ teaspoon parsley
- 1 pinch paprika
Instructions
- Soak cashews overnight or in hot water for 5 minutes if you're in a pinch for time.
- Preheat the oven to 400 degrees, then peel and slice potatoes and set aside.
- Add cashews, nutritional yeast, vegetable broth, cornstarch, almond milk, and salt to a blender and blend until creamy.
- In a cast iron skillet, sautée olive oil, onion, and garlic.
- Line the sliced potatoes on top of the skillet.
- Pour the blended cheese sauce on the potatoes and sprinkle with paprika.
- Put in the oven and bake for 60-70 minutes or until cooked all the way through.
- Top with parsley and serve!