Vegan Scalloped Potatoes

4lbs yukon gold potatoes

1T olive oil or vegan butter

1 large onion, thinly sliced

4 large garlic cloves, minced

 

Sauce:

1 1/2c raw cashews, soaked in hot water for 5mins

2c vegetable broth

2c unsweetened non-dairy milk (something other than coconut)  

1/2c nutritional yeast

1 1/2t salt

Peel the potatoes, and slice them into 1/8" rounds. Preheat the oven to 400 F and lightly grease a 9x13" baking dish. Set aside.

Drain the cashews. In a high powered blender (like Vitamix), add all the sauce ingredients and blend on high for a few minutes until very smooth.

Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and saute for 3-4mins, until translucent. Now add the garlic to the pan and cook, stirring occasionally for another minute. Turn off heat and set aside.

Spread half of the sliced potatoes in the baking dish. Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce.

Layer the rest of the potatoes, and then the rest of the sauce. Bake for 60mins, then check a few potatoes to make sure they're fork tender and cooked through. If not, put back in the oven for 10-20mins until done. The sauce should be bubbly and thick.

Sprinkle with vegan parmesan and fresh chives, if desired. Serve and enjoy.

Adapted from a recipe by Nora Taylor at Nora Cooks: https://www.noracooks.com/scalloped-potatoes/