Vegan Eats and Treats

Baked Cheesy Scalloped Potatoes 

Super delicious side dish that you can bring to any potluck or bbq you are invited to. Trick your non vegan friends so easily with this dish! 

Ingredients 

2 large carrots chopped

1/4 cup soaked raw cashews 

2Tbs nutritional yeast

1tsp onion powder 

1/2tsp garlic powder 

1tsp sea salt

1Tbs rice vinegar 

3 cups cashew milk (milk alternative of choice) 

6Tbs flour dairy free butter divided

4Tbs flour 

Salt and pepper to taste

3 pounds of potatoes sliced thinly 
Small onion sliced (optional) 

Chopped chives for garnishing 

Directions

1. Preheat oven to 375 degrees F. Grease a 13x9 pan. In a medium sauce pan bring water to a boil, add carrots and boil until they are soft when you poke a fork through them. 
2. In a blender combine carrots, soaked cashews (you can soak cashew in boiling hot water for 1 hour if you don’t have time to soak them over night.), nutritional yeast, onion powder, garlic powder, salt, vinegar, and cashew milk. 
3. In a medium sauce pan melt butter and whisk 3Tbs flour into butter. Slowly add blended milk mixture into flour and butter mixture. Whisking while adding. There shouldn’t be any lumps when done. Let sauce come to a slow boil whisking often for 5 min, take off heat. 
4. In prepared pan lay sliced potatoes on the bottom of the pan. Sprinkle with 1Tbs flour and season with salt and pepper. Adding sliced onion to each layer. Repeat layer 2 more times, sprinkle with 1Tbs flour and season with salt and pepper again. Pour over sauce. 
5. Bake for 40-50min or until potatoes are tender and sauce is bubbly. Enjoy!