Spudtacular Vegan Scalloped Potatoes
6-8
servings30
minutes1
hour300
kcal1
hour30
minutesI make these scalloped potatoes from Nora Cooks for every holiday, and even the cheese lovers in the crowd take seconds! They are absolutely delicious and dare I say, good for you! They have a good amount of nutritional yeast, so you get the benefits of all the B vitamins and protein in the yeast. Nooch, as we affectionately call it, has also been shown to lower LDL levels. The creaminess comes from cashews which are high in monounsaturated and polyunsaturated fats and a good source of protein. I think this dish tastes best the next day reheated, which is convenient because chilling the potatoes will increase the resistant starch in them and up the anti of the prebiotic benefit of the potatoes. Your tastebuds will thank you AND your gut will thank you!
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Ingredients
4-5 lbs Potatoes (medium to large yukon gold work great)
1 1/2 cup Raw cashews that have been soaked for 4 hours
2 cup Veggie broth
2 cup Plant milk I like oat or soy best (make sure it is not flavored i.e. vanilla)
1/2 cup Nutritional yeast
1 tsp Salt
1 tbsp olive oil
1 Onion (minced)
3 tbsp Chives chopped small added at the end
Instructions
- Use a mandolin or a knife to create 1/8 inch round potatoes. Preheat the oven to 400° and lightly grease a 9 x 13″ baking dish. Set aside.
- Drain the cashews and then adding everything in the Vitamix and blending it for a few minutes until it’s super smooth
- Heat the olive oil and add the onions to it and brown them a tiny bit. They should be fairly soft.
- Arrange the potatoes in the baking dish so they are all stacked on top of each other at an angle. Take your time doing this because the nicer they look the better they look when they’re done.
- Pour the sauce over the potatoes and jiggle it around a little bit to make sure it gets in between the fairly densely packed potatoes.
- Add the onions to the top of the potatoes that have been covered in the sauce.
- bake at 350 for at least an hour. Keep it covered for the first half hour then take the cover off and keep an eye on it to make sure they are not getting too crispy. Especially white onions that are on top because those tend to burn.
- Take out and let them cool all the way. You can put them in the refrigerator overnight or let them cool and then put them back in the oven to reheat.
- Before serving, sprinkle with fresh chopped chives.
Notes
- All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
