The best every vegan and gluten free “cheesy” scalloped potatoes!
For the vegan cheese sauce:
- 1 cup raw cashews, soaked in hot water for 15 minutes*
- 2 cups oat milk (or dairy free milk of choice, see note**)
- 1 + ½ cups low sodium vegetable broth
- ½ cup nutritional yeast
- 2 tbsp arrowroot starch
- ½ tbsp apple cider vinegar
- 1 + ½ tsp sea salt
- 1 + 1/4 tsp garlic powder
- ½ tsp paprika
- ¼ tsp black pepper
- ¼ tsp turmeric
For the rest:
- 3 lb potatoes, peeled and thinly sliced (about 1/8″ thick)
- 1 small onion, very thinly sliced
- Fresh chives for topping (optional)
- Allow the cashews to soak in hot water for 15 minutes, then drain. Add cashews to your Vitamix with all other cheese sauce ingredients. Blend until super smooth. Note: the sauce will be thin but will thicken up in the oven!
- Preheat oven to 400°F and grease a 9×13” baking dish.
- Thinly slice your onion, then peel and slice your potatoes in 1/8” thick coins. (Thicker potatoes will result in a longer bake time).
- Lay half of your potatoes out in your greased baking dish (it’s ok to stack some) along with half of the onion. Pour half of the cheese sauce over the potatoes and onions, then repeat with the remaining potatoes/onions/sauce.
- Cover with foil and bake for 45 minutes. Uncover, then bake for an addition 20-30 minutes, until top is slightly browned and potatoes are fork tender.
- Top with fresh chives (optional) and serve. Leftovers can be kept in the refrigerator for up to 4 days.
*If you are not using a high speed blender like the Vitamix, you will need to soak the cashews overnight!
**Be sure to choose a dairy free milk that is completely unflavored and unsweetened. I find almond milks to have a more distinct and sweet flavor, which is why I like oat milk for this recipe!