Rice Free Vegan Scalloped Potatoes

Total time1 hr 45 min

Prep time25 min

Cook time1 hr 10 min

4.8

(14)

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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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