Vegan Scalloped Potatoes

Step 1

Quick soak the cashews: In a bowl, cover the raw cashews with hot water (~160°F / 71°C) until they’re submerged. Set aside and let sit for about 10-15 minutes. (This makes them easier to blend.)*

Step 2

Preheat oven to 400°F (204°C).

Step 3

Dice onions and mince garlic.

Step 4

In a skillet over medium-high heat, sauté onions for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.) Add garlic, stir, and sauté 1 more minute. Set aside.

Step 5

Meanwhile, thinly slice the potatoes about 1/8-inch thick. Set aside.

Step 6

Make the creamy sauce: Drain water from the soaked cashews and add them to a high-powered blender with the rest of the sauce ingredients. Blend for 1 minute or until smooth.

Step 7

In a large 9 x 13-inch casserole dish (lightly sprayed or buttered to help prevent sticking if desired), begin layering. Layer half the potatoes, then the entire onion/garlic mixture, then pour half the sauce on top.

Step 8

Layer the rest of the potatoes and pour the remaining sauce on top. (Potatoes should be mostly submerged – you can gently press down if needed.)

Step 9

Bake for 60 minutes or until crust is lightly golden and potatoes are cooked through. Add garnish if desired, and salt/pepper to taste.