Description
A delicious vegan version of scalloped potatoes, rich and creamy.
Ingredients
Scale
- 4 large potatoes, thinly sliced
- 1 cup cashews, soaked
- 2 cups vegetable broth
- 1 cup almond milk
- 2 tablespoons nutritional yeast
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Drain and rinse the soaked cashews.
- Blend cashews, vegetable broth, almond milk, nutritional yeast, garlic, onion powder, salt, and pepper until smooth.
- Layer half of the potato slices in a baking dish.
- Pour half of the cashew mixture over the potatoes.
- Repeat with remaining potatoes and cashew mixture.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15 minutes or until golden.
- Garnish with fresh parsley before serving.
Notes
- Adjust seasoning to your taste.
- For a spicier version, add red pepper flakes.
- Let it cool slightly before serving for better slicing.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan scalloped potatoes, vegan recipes, comfort food