Vegan Scalloped Potatoes
These vegan scalloped potatoes are an easy and delicious side dish for the holidays or any day. The tender sliced potatoes baked to perfection in a cheesy, garlicky sauce will be enjoyed by everyone at your table!
- 3 pounds potatoes peeled and sliced
- 3 cups non-dairy milk
- 1 cup raw cashews
- 4 cloves garlic
- ½ cup nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoon apple cider vinegar
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon dry ground mustard
- ½ teaspoon turmeric
- ¼ teaspoon paprika
Preheat your oven to 400° F.
f you don't have a high speed blender like a Vitamix or a Blendtec, soak the cashews for 3 hours to overnight before making the sauce. To soak them faster, you can boil the cashews for 5 or 10 minutes and then drain them. (This step is not necessary if you have a high speed blender.
Make the sauce. Place all the sauce ingredients in a blender and blend until the sauce is completely smooth.
Peel and slice the potatoes. The potatoes should be about ⅛ of an inch thick and evenly sliced. The easiest way to do this is with a mandolin or a food processor. Place the potato slices in a bowl of water so they don't oxidize.
Spread a thin layer of sauce on the bottom of your baking dish. Add a layer the potatoes in the baking dish, pouring sauce between each layer, and ending with a layer of sauce on top.
Cover the baking pan with foil or lid and bake covered for 45 minutes. Remove the cover and bake for another 30 minutes, or until the potatoes are tender and the top of the casserole is golden brown. Check to make sure the potatoes in the center are tender by piercing them with a fork. If the top browns too much before the potatoes are fully cooked, replace the cover to finish baking.
Calories: 105.4kcal | Carbohydrates: 7.2g | Protein: 6.8g | Fat: 6g | Saturated Fat: 1g | Sodium: 230.3mg | Fiber: 2.2g | Sugar: 1g | Vitamin A: 149.22IU | Vitamin C: 1.02mg | Calcium: 84.05mg | Iron: 1.46mg