The cravings for comfort food are definitely here with the cold weather arriving. And this delicious vegan version of scalloped potatoes , finely flavored with garlic and nutmeg, will delight all your guests. It can be served as a side dish or as a main dish.
In this recipe of scalloped potatoes I use a homemade cream that I make from cashews. It’s super simple and convenient to do. By making the cream myself I have the perfect dosage for a perfect scalloped potatoes. This cashew gives this dish sa taste out of this world. Your taste buds will thank you! And besides, the good news is that this dish is much less caloric the original one.
This is really the kind of tasty dish we love to cook when the temperature starts to cool a little.
Vegan Scalloped Potatoes
Ingredients
- 4 potatoes
- 1/2 cup cashews (soak them the day before)
- 2 cloves garlic
- ¼ cup nutritional yeast
- 3 tbsp. cup cornstarch
- 3/4 cup of water
- 1/2 tsp nutmeg
- Salt and pepper
- A little oil
Instructions
- Wash and peel the potatoes.
- Preheat the oven to 375 F˚
- Cut the potatoes as finely as possible with a knife (use a mandolin or a robot that slices into thin slices if you want).
- Mix the cashews that have soaked garlic, nutritional yeast, starch, salt, pepper, water and grated nutmeg. The texture is between a cream and milk. The ideal is to have a good mixer for it to be smooth.
- Oil a large gratin dish.
- Install the sliced potatoes.
- Pour cashew cream, it’s necessary that the potatoes are well immersed.
- Put in the oven and bake for 45 minutes.