vegan scalloped potatoes | hot for food by Lauren Toyotasource: https://www.hotforfoodblog.com/recipes/2015/04/03/vegan-scalloped-potatoes/This recipe came together quick and easy! I had 2 potatoes lying around and some cashews soaking in the fridge, and I just thought this would be perfect for vegan easy scalloped potatoes! It’s also the perfect side dish for Easter weekend!This idea came from the latest video for a segment I like to call RECIPE?! It’s me making something I’ve never made before starting with what’s in the fridge and just going for it. Luckily, this actually turned out to be edible on the first attempt. It tastes exactly how I remember scalloped potatoes tasting, but without all the heavy, guilt-laden dairy products. Watch it now!vegan scalloped potatoesIngredients2 medium white potatoes1 C thinly sliced white onion1 C raw soaked cashews, soaked for 20 minutes in hot water3/4 C unsweetened nondairy milk4 tsp lemon juice1 tsp miso paste1 tsp tahini1/4 C melted vegan butter1 tbsp nutritional yeast1/2 tsp garlic powder1 tsp arrowroot flour1/2 tsp sea salt1/4 tsp white pepper (can substitute ground black pepper)2 tsp fresh thyme1/4 tsp smoked paprika1/4 C vegan mozzarella style shredsextra pinch of sea salt & ground black pepper (between the layers of potatoes)InstructionsPreheat the oven to 400°F.Slice the potatoes into thin rounds using a mandolin and set aside.Drain and rinse the soaked cashews and place them in a high-powered blender with nondairy milk, lemon juice, miso, tahini, melted butter, nutritional yeast, garlic powder, arrowroot flour, sea salt, and white pepper and combine until very smooth.Pour 1/3 of the sauce into a shallow baking dish and spread evenly around the bottom. Then layer potato slices and then onions on top. Sprinkle with some of the fresh thyme and a pinch of sea salt and ground black pepper. Pour another 1/3 of the sauce evenly on top of the first layer, then layer again with potatoes, onions, thyme, sea salt and ground black pepper. Top with the remaining 1/3 of sauce. Sprinkle vegan mozzarella style shreds evenly on top. Bake for 30 minutes or until bubbling, and cooked through.The post vegan scalloped potatoes appeared first on hot for food by Lauren Toyota.
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hot for food

hot for food

Lauren Toyota is hot for food, as long as it's vegan! She has a knack for creating vegan versions of popular comfort foods.

Lauren Toyota is hot for food… as long as it’s vegan! She’s cooking up vegan love and bringing the increasingly popular lifestyle to food fans across the globe.

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