Low Iodine Vegan Smoked Paprika 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 ½ cups raw cashews, soaked in cold water for at least 4 hours or in boiling water for 30 minutes, then drained
- 1 ½ cups vegetable broth
- 3 tbsp nutritional yeast
- 4 cloves garlic, peeled
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
For the potatoes
- 3 lbs yukon gold potatoes, scrubbed
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced into half-moons
- 1 tbsp fresh thyme leaves
- ¼ tsp smoked paprika, for topping
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
- 2
Drain the soaked cashews and add them to a blender along with the vegetable broth, nutritional yeast, garlic, smoked paprika, onion powder, salt, black pepper, and lemon juice. Blend on high for 60–90 seconds until completely smooth and no grit remains when rubbed between two fingers.
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