vegan scalloped potatoes
Vegan and gluten-free scalloped potatoes are the perfect dish for any dinner feast!
Servings 6
Ingredients
- 2 medium white potatoes
- 1 C thinly sliced white onion
- 1 C raw soaked cashews, soaked for 20 minutes in hot water
- ¾ C unsweetened nondairy milk
- 4 teaspoon lemon juice
- 1 teaspoon miso paste
- 1 teaspoon tahini
- ¼ C melted vegan butter
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- 1 teaspoon arrowroot flour
- ½ teaspoon sea salt
- ¼ teaspoon white pepper (can substitute ground black pepper)
- 2 teaspoon fresh thyme
- ¼ teaspoon smoked paprika
- ¼ C vegan mozzarella style shreds
- extra pinch of sea salt & ground black pepper (between the layers of potatoes)
Instructions
- Preheat the oven to 400°F.
- Slice the potatoes into thin rounds using a mandolin and set aside.
- Drain and rinse the soaked cashews and place them in a high-powered blender with nondairy milk, lemon juice, miso, tahini, melted butter, nutritional yeast, garlic powder, arrowroot flour, sea salt, and white pepper and combine until very smooth.
- Pour ⅓ of the sauce into a shallow baking dish and spread evenly around the bottom. Then layer potato slices and then onions on top. Sprinkle with some of the fresh thyme and a pinch of sea salt and ground black pepper. Pour another ⅓ of the sauce evenly on top of the first layer, then layer again with potatoes, onions, thyme, sea salt and ground black pepper. Top with the remaining ⅓ of sauce. Sprinkle vegan mozzarella style shreds evenly on top. Bake for 30 minutes or until bubbling, and cooked through.
