A vegan scalloped potatoes recipe with a creamy whole-foods, plant-based sauce.
Course Side Dish
Keyword vegan
Prep Time 1hr15mins
Servings 6
Calories 322.2
Author carleigh
Ingredients
8Yukon Gold Potatoes
2cupsUnsweetened Cashew Milk
1 cupCashews
½cupNutritional Yeast
2tspGarlic Powder
½tspSea Salt
Instructions
Preheat the oven to 400F and line a baking dish or cast iron pan with parchment paper.
Thinly slice the potatoes and set aside.
Combine all remaining ingredients in a blender and combine until smooth.
In the prepared dish, add half of the potatoes. Pour half of the sauce over top. Add the remaining potatoes, and remaining sauce. Finish with some salt and pepper. Cover with foil and bake for an hour.