I love creamy scalloped potatoes, and honestly the creamier the better! I like the sauce to be super thick and stuck to those potatoes not wasting away at the bottom of the pan. To me, this is the perfect side dish for a Thanksgiving feast or comfort meal.
We have a great group of vegan friends and about 5 years ago we started the annual tradition of Vegan Thanksgiving. Now none of us are North American and we don't fully understand the traditions and history surrounding either the Canadian or American holiday. We do however, love being grateful.
So we took on this tradition and decided to make it about friends getting together, sharing what we are most grateful for, being thankful for our wonderful lives and of course, to enjoy great vegan food. This is a chance for us to try out new and interesting recipes, old favourites and everything in between.
This year I wanted to make recipes we hadn't made yet, something comforting and delicious. So of course, creamy scalloped potatoes came to mind!
This recipe is very easy to make and is made with pretty standard vegan pantry items. The most exotic ingredients are the cashews and Dijon mustard!
INGREDIENTS
2kgs (4.4 pounds) potatoes
1 onion
1 1/2 cups raw unsalted cashews
2 cups vegetable broth (salt reduced)
1 1/2 cups unsweetened almond milk
1/2 cup nutritional yeast
1 Tbs Dijon mustard
1 tsp salt
2 cloves garlic
Vegan Parmesan
Chives
HOW TO MAKE
1. Put the cashews in a bowl and pour over boiling water until all the cashews are covered. Leave to soak for minimum of 15 mins.
2. Turn the oven on to bake at 180˚ / 350F
3. Peel and slice the potatoes into thin circles (approx. 1/4 inch) and set aside.
4. Cut the onion into small cubes, also set aside.
5. In a blender place the drained, now soaked cashews, vegetable broth, almond milk, nutritional yeast, salt, Dijon mustard and garlic cloves.
6. Blend together until smooth.
7. Cover the bottom of a greased oven dish with a layer of the potatoes. I used a 200mm x 300mm x 90mm dish so I had three layers of potato. If you are using a larger dish, you may only have two layers. Adjust to suit your situation.
8. Sprinkle on 1/2 the chopped onions, then pour in 1/3 - 1/2 sauce (depending on how many layers you will have). As I had three layers I used 1/3 but if you are using 1/2 your potato then use half of the sauce.
9. Repeat by adding another layer of potatoes, then onion, then sauce until you have used it all up with the sauce being the last layer.
10. Bake uncovered in the oven for 60 mins or until the potatoes are cooked through and the top is nicely browned.
11. Sprinkle with vegan Parmesan and chopped chives.
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