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vegan scalloped potatoes

5.0

(34)

www.noracooks.com
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Prep Time: 30 minutes

Cook Time: 60 minutes

Total: 90 minutes

Servings: 12

Cost: $1.63 /serving

Ingredients

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Instructions

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Step 1

Peel your potatoes, and slice them into 1/8 inch thick rounds. Preheat the oven to 400 degrees F and lightly grease a 9 x 13 inch baking dish. Set aside.

Step 2

Make the creamy sauce: Drain the cashews. In a high powered blender like a Vitamix, add all the sauce ingredients (cashews, vegetable broth, non-dairy milk, nutritional yeast and salt) and blend on high for a few minutes until very smooth.

Step 3

Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and saute for 3-4 minutes, until translucent. Now add the garlic to the pan and cook, stirring constantly for another minute. Turn off heat and set aside.

Step 4

Spread half of the sliced potatoes in the baking dish. Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce.

Step 5

Layer the rest of the potatoes, and then the rest of the sauce. Bake for 60 minutes, then check a few potatoes to make sure they are fork tender and cooked through. If not, put back in the oven for 10-20 more minutes, until done. The sauce should be bubbly and thick.

Step 6

Sprinkle vegan parmesan and chopped fresh chives on top, if desired and serve. Enjoy!

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