Vegetarian Dairy Free Potato Casserole
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.8(8)
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Learn more →Ingredients
6 servings
For the casserole
- 3 lbs yukon gold potatoes, peeled and sliced ¼-inch thick
For the sauce
- 1 cup raw cashews, soaked in water for at least 1 hour and drained
- 1 ½ cups unsweetened dairy free milk
- ½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 3 tbsp all-purpose flour
- 1 tsp dijon mustard
- 3 tbsp nutritional yeast
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the topping
- 1 cup gluten free breadcrumbs
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
- 2
Place the soaked, drained cashews in a blender with the dairy free milk and chicken broth. Blend on high until completely smooth and no grit remains, about 2 minutes. Set the cashew cream aside.
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