Vegan Scalloped Potatoes


Vegan, gluten-free, oil-free

Makes about 10 side servings


Ingredients

3 1/2 lbs. potatoes (I use yukon gold)

2 small/medium onions

5 cloves garlic (or more)

Optional garnish: chives, thyme, sage, rosemary, parsley, etc.


{For the creamy sauce}

1 1/2 cups raw cashews

2 cups soy milk, plain & unsweetened

1 3/4 cups vegetable broth

2/3 cup nutritional yeast

1 1/2 Tbsp. white miso paste (or 1 1/2 tsp. salt)

1/2 tsp. smoked paprika (or more)


Directions

Quick soak the cashews: in a bowl, cover the raw cashews with hot water (~160 F) until they're submerged. Set aside and let sit for about 10-15 minutes. (This makes them easier to blend.)

Preheat oven to 400.

Dice onions and mince garlic.

In a skillet over med-high heat, saute onions with a little salt for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil saute method.) Add garlic, stir, and saute 1 more minute. Set aside.

Meanwhile, thinly slice the potatoes about 1/8-inch thick. Set aside.

Make the creamy sauce: drain water from the soaked cashews and add them to a high-powered blender with the rest of the sauce ingredients. Blend for 1 minute or until smooth.

In a 9 x 13-inch casserole dish (lightly sprayed or buttered to help prevent sticking if desired), begin layering. Layer half the potatoes, then the entire onion/garlic mixture, then pour half the sauce on top.

Layer the rest of the potatoes and pour the remaining sauce on top. (Potatoes should be mostly submerged - you can gently press down if needed.)

Bake for 60 minutes or until crust is lightly golden and potatoes are cooked through.

Add garnishes if desired and salt/pepper to taste.


*Notes - please read!

  • When layering, be sure to leave a little room (not filling it completely to the brim)¬†as the sauce will thicken and bubble in the oven.
  • Baking times can vary based on your oven and how thin you sliced the potatoes. After 60 minutes, gently pierce potatoes with a fork to check tenderness and return to oven for 10-20 minutes if necessary.
  • I prefer Yukon golds since they're creamy/buttery, but feel free to substitute russets or even sweet potatoes or yams. (Or a fun 50/50 mix of Yukons and sweet potatoes!)
  • I highly recommend using miso in the sauce for added depth of flavor, but if you don't have any, salt will work great too!
  • Peeling the potatoes is personal preference - I usually don't bother, but peel yours if you'd like!
  • Extra-cheesy option: sprinkle a light layer of dairy-free cheddar shreds in the middle layer as you're assembling before baking. (Or top with cheese during the last 10-15 minutes of bake time.)


From thegardengrazer.com