Happy New Year! I hope you all had a very wonderful holiday season! I am so excited to be sharing more food and fashion posts with you all this year as I approach my first blogging anniversary. To start, I thought I would share my recipe for vegan scalloped potatoes that are so decadent and delicious no one will even know they’re dairy-free!
I made these for New Year’s Eve and my boyfriend and I have already finished them! They were just too good to not go back for seconds and (maybe thirds ;)) I really hope you all enjoy them as much as we have!
I had this as a meal with a small side salad but you could also serve it as a side paired with salad and roasted veggies. However you eat it, I guarantee it to be delicious!
Recipe update: I have adjusted the measurements in this recipe. Previously, it called for more liquid since I didn’t have a high-speed blender, but now that I do I notice it requires much less as some readers had pointed it. There’s also a note at the bottom for if you are making this without a high-speed blender. I have also altered this recipe to fit a 9×13 baking dish which will fit it best.
Vegan Scalloped Potatoes
Recipe adapted from The Forks Over Knives Cookbook
2 tablespoons olive oil
2 large sweet onions, peeled and sliced thinly
1 1/2 pounds Yukon gold potatoes
2 tablespoons chopped chives
1 cup raw cashews*
2 cups unsweetened almond milk
1/4 cup nutritional yeast (optional)
1/2 lemon juiced
1 teaspoon mellow white miso (optional)
1 teaspoon sea salt
1 teaspoon garlic powder
1. Preheat the oven to 350 degrees and lightly grease a 9×13 baking dish with olive oil. Then, heat olive oil in a large skillet over medium-high heat. Add the sliced onions and saute for about 10 minutes or until lightly browned.
2. Meanwhile, bring a large pot of salted water to a boil. While you’re waiting for the water to boil, slice the potatoes into thin rounds. Add the potatoes to the boiling water and parboil for 3 minutes. Drain and set aside.
3. Drain and rinse cashews then add to a high-speed blender along with almond milk, lemon juice, sea salt, garlic powder, nutritional yeast, and miso (if using.) Blend until completely smooth.
4. Layer half of the potatoes in the bottom of the prepared baking dish. Season with sea salt and ground black pepper. Next, pour enough cashew cream over the potatoes to cover them, then top with half of the sauteed onions.
Top with another layer of potatoes, sea salt, and pepper. Pour another layer of cashew cream over it. Then top with the remaining potatoes and then remaining cashew cream. Top with the rest of the sauteed onions. Lightly season with salt and pepper.
5. Bake for 35-40 minutes, until lightly browned on top. Let cool for ten minutes then top with chives. Enjoy!
*Soak cashews for 4-6 hours prior to blending. Or you can boil them in water for 10 minutes. If not using a high-speed blender, add 1/2 cup more almond milk.