This was a super good side dish that tasted better than any non-vegan scalloped potatoes I’ve ever had. And way healthier! I based it on this recipe with some modifications.
- 1 cup raw cashews
- 2 1/2 cups water
- 7 cloves garlic, minced
- 1 tsp salt
- 1 tsp thyme (dried)
- 2 large green onions, chopped
- 2 1/4 lbs potatoes of your choice, peels on, sliced thinly
Boil the cashews and water for 10 minutes to soften. In a blender combine cashews and water, garlic and salt. Puree until smooth.
Preheat oven to 375. Grease a 9 x 13 baking pan. Arrange half of the slices of potatoes on the bottom, overlapping some. Pour half of the sauce on top and sprinkle half of the thyme and half of the green onions. Arrange remaining potatoes on top. Pour the rest of the sauce on top and sprinkle the rest of the thyme and green onions. Cover with foil and bake about an hour or until potatoes are soft.
**CHEF’S NOTE** If you want an uber creamy dish, increase the sauce ingredients or decrease the amount of potatoes, but be careful on the salt quantity.