Red Meat Allergy Friendly Dairy Free Scalloped Potatoes
Total time1 hr 35 min
Prep time25 min
Cook time1 hr 10 min
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Learn more →Ingredients
6 servings
For the cashew cream sauce
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
- 2 cups unsweetened dairy free milk
- 1 cup low-sodium chicken broth or vegetable broth
- 3 tbsp nutritional yeast
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- 2 tbsp olive oil
For the potatoes
- 3 lb yukon gold potatoes, peeled and sliced ⅛-inch thick
- 1 medium yellow onion, thinly sliced
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Soak the cashews in cold water for at least 4 hours (or up to overnight), then drain and rinse well. If you are short on time, cover with boiling water and soak for 30 minutes, then drain.
- 2
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a small amount of olive oil.
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