No Dairy Recipe | Vegan Scalloped Potatoes

Vegan Scalloped Potatoes

4 pounds yukon gold potatoes
For the creamy sauce :
1 1/2 cups raw cashews, soaked in hot water for 5 minutes
2 cups vegetable broth
2 cups unsweetened non-dairy milk (I used coconut milk)
1/2 cup nutritional yeast
1 1/2 teaspoons salt
For the rest :
1 tablespoon olive oil

  1. Peel your potatoes, and slice them into 1/8 inch thick rounds. Preheat the oven to 400 degrees F and lightly grease a 9 x 13 inch baking dish. Set aside.
  2. Make the creamy sauce: In a high powered blender like a Vitamix, add all the sauce ingredients and blend on high for a few minutes until very smooth.
  3. Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and saute for 3-4 minutes, until translucent. Now add the garlic to the pan and cook, stirring constantly for another minute. Turn off heat and set aside.
  4. etc
  5. etc

For Full Instruction:

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