Emulsifier Free Vegan Scalloped Potatoes
Total time1 hr 45 min
Prep time25 min
Cook time1 hr 10 min
4.8(14)
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Learn more →Ingredients
6 servings
For the cashew cream sauce
- 1 cup raw cashews
- 2 cups boiling water, for soaking
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups vegetable broth
- 3 tbsp nutritional yeast
- 1 tsp dijon mustard
- 1 tsp fresh thyme leaves
- 1 tsp salt
- ½ tsp black pepper
For the potatoes
- 3 lb yukon gold potatoes, peeled and sliced ⅛-inch thick
- ¼ cup vegan parmesan, for topping (optional)
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 10 minutes, then drain and discard the soaking water.
- 2
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
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