Best Vegan Scalloped Potatoes
Ingredients
The potatoes
-
2
pounds
Yukon gold potatoes
The aromatics
-
1
cup
chopped yellow or sweet onion
-
4
cloves
garlic
-
2
teaspoons
fresh thyme
-
¼
teaspoon
sea salt
The creamy sauce
-
2¼
cups
veggie broth
-
1½
cups
raw cashews
-
¾
cup
cooked potato
-
¾
cup
cooked white beans
-
1½
teaspoons
apple cider vinegar
-
1½
teaspoons
sea salt
-
¼
teaspoon
ground black pepper
Optional toppings
-
¼
cup
Vegan Parmesan Cheese
-
to taste
extra thyme
Instructions
- Preheat the oven to 350°F (175°C).
- Peel and slice the potatoes into thin rounds.
- Sauté the onions, garlic, salt, and thyme with oil or broth until soft and browned, about 5 minutes. Set aside.
- Blend all sauce ingredients in a blender until smooth.
- Layer half of the sliced potatoes in a baking dish, followed by half of the creamy sauce and half of the onion mixture.
- Repeat the layers with the remaining potatoes, sauce, and onion mixture.
- Swirl to mix slightly and sprinkle optional Vegan Parmesan and thyme on top.
- Cover loosely with foil and bake for 35 minutes.
- Remove the foil and bake for another 35 minutes until the potatoes are cooked through.
- Serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
260
Total fat
11g
Total carbohydrates
35g
Total protein
8g
Sodium
572mg
Cholesterol
1mg
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