Scalloped Potatoes with Sundried Tomato (Vegan)
Small batch scalloped potatoes veganized with creamy sundried tomato sauce!
Ingredients
Sundried Tomato Cream Sauce:
- 3 tbsp raw cashews
- ½ cup unsweetened plant milk
- ¼ cup vegetable broth, or ¼ cup water + ½ tsp vegetable bouillon
- ½ tbsp margarine or vegan butter
- 1 tbsp sundried tomato
- 1 tbsp nutritional yeast
- Salt and pepper to taste
- 2 medium russet potatoes
- ¼ small white onion
- 1 tbsp olive oil
Topping:
- fresh chives, chopped
Instructions
- Preheat the oven to 350ºF
- Soak the cashew in a bowl full of boiling water for 15mins. Drain out the water.
- Meanwhile, slice the potatoes and the onion.
- In a skillet, heat olive oil on medium-high. Add the onion and sautée until the onion is slightly brown. Remove from heat and set aside.
- In a blender, add the soaked cashew, plant milk, vegetable broth, margarine, sundried tomato, nutritional yeast, salt and pepper. Blend until smooth.
- In a small baking dish, layer half of the sliced potatoes and all of the sautéed onion. Pour on half of the sauce. Layer on the remaining potato slices and pour on the remaining sauce.
- Cover the baking dish with aluminum foil and bake for 40-45mins.
- Remove from the oven and allow the scalloped potatoes to cool for at least 10mins before serving with fresh chives.
Notes
- You can double or triple the recipe to serve more people! Just use a bigger baking dish and add baking time by 5 minute intervals.
- The amount of time you sautée the onions is up to you. I like my onions sautéed until brown, but if you like them translucent but not browned, that is fine too!
- The cashews can also be soaked overnight, which would be more ideal since the cashew should be as soft as possible. Just make sure you drain out the water before blending it in the sauce.
- To test whether the potatoes are cooked, poke a fork or chopstick through the dish to see if the potatoes are soft or not. Add baking time at 5min intervals as necessary.
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