vegan scalloped potatoes

By Sarah's Vegan Kitchen · 90 min

Ingredients

Instructions

1. Drain the soaked cashews and blend them smooth in a high-powered blender with the vegetable broth, garlic, salt, pepper and nutritional yeast if using. You can add the bouillon and water directly to the blender without dissolving it first.
2. Preheat the oven to 400°F. Use a large oven-safe skillet, or a skillet plus a casserole dish if you don't have one.
3. Melt the vegan butter in the skillet over medium-high heat. Add the sliced onion and sauté until very soft and lightly coloured, about 8 to 10 minutes. If baking in the skillet, move the onions to a bowl.
4. Layer one third of the potatoes in the skillet or casserole. Scatter half the onions over them.
5. Add a second layer of one third of the potatoes and the remaining onions, then top with the rest of the potatoes.
6. Pour the cashew cream over the potatoes so it nearly reaches the top; a little exposed potato is fine. Add the herb sprigs on top if using.
7. Cover tightly with foil, sealing the edges. If the dish is very full, bake it on a cookie sheet to catch any overflow.
8. Bake covered for 45 minutes. Then uncover and bake 15 to 20 more minutes, until the top is golden and the edges are browning. Test a potato with a fork: it should be tender. If not, bake in 10-minute increments until tender.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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