This recipe came together quick and easy. I had 2 potatoes lying around and some cashews soaking in the fridge and I just thought this would be perfect for an easy scalloped potatoes AND it's the perfect side dish for Easter weekend!
This idea came from our latest video for a segment we like to call RECIPE?! It's me making something I've never made before starting with what's in the fridge and just going for it. Luckily, this actually turned out to be edible on the first attempt. It tastes exactly how I remember scalloped potatoes tasting but without all the heavy, guilt-laden dairy products. Watch it now!
ingredients (serves 4-6):
2 medium white potatoes
1 C thinly sliced white onion
1 C raw soaked cashews (soaked for min. of 3 hrs or overnight)
3/4 C almond milk
4 tsp lemon juice
1 tsp miso paste
1 tsp tahini
1/4 C vegan butter, melted
1 tbsp nutritional yeast
1/2 tsp garlic powder
1 tsp arrowroot flour/starch
1/2 tsp sea salt
1/4 tsp white pepper (can sub ground pepper)
2 tsp fresh thyme
1/4 tsp smoked paprika (can sub paprika)
1/4 C daiya mozzarella style shreds
extra pinch of sea salt & ground pepper (between the layers of potatoes)
Preheat the oven to 400F.
Slice the potatoes into thin rounds using a mandolin and set aside.
Drain and rinse the soaked cashews and place them in a high-powered blender with almond milk, lemon juice, miso, tahini, melted butter, nutritional yeast, garlic powder, arrowroot flour, sea salt, and pepper and combine until smooth.
Pour 1/3 of the sauce into a shallow baking dish and spread evenly around the bottom. Then layer potato slices and then onions on top. Sprinkle with some of the fresh thyme and a pinch of sea salt and pepper. Pour another 1/3 of the sauce evenly on top of the first layer, then layer again with potatoes, onions, thyme, sea salt and pepper. Top with the remaining 1/3 of sauce. Sprinkle daiya mozzarella shreds evenly on top. Bake for 30 mins.