These vegan scalloped potatoes will satisfy your comfort food desires. These scalloped potatoes are warm, creamy, soft inside with a crust on the top & truly delicious. There is a hint of the aromatic goodness from the healing herbs on top & each bite fills your tastebuds with a creamy, onion, potato combination that will leave you wanting seconds! Try it – you won’t be disappointed.
If making your own cashew milk prepare this first. To make your own, mix 1 1/2 cup of presoaked cashews with 1 1/2 cup of water & 1 tablespoon of bouillon in a blender. If soaked long enough & blended well there is no need to strain.
Saute the diced onion in a pan with veggie broth until translucent & then put in a bowl on the counter with other ingredients. You are now ready to build the layers.
Slice potatoes fairly thin. If you have a slicer attachment to your food processor you can use this. NOTE: To make the baking time go faster you can par-boil the whole potatoes and then slice them.
Time to build your layers! First layer: Onions, then potatoes, then flour & butter and finally some cashew milk.
Next layer: Again layer the onions, then potatoes, then flour & butter, and finally some cashew milk.
Last layer: Now layer the rest of the onions, the potatoes, the flour & butter, and the rest of the cashew milk over the entire casserole dish.
Top with beautiful herbs. We used thyme, rosemary & sage.
Bake at 400F for 60 min, however, cover after 30 min to prevent the top from burning. NOTE: If when you take the foil off you need a bit more crunch on the top broil or cook an additional 5 min uncovered.
ENJOY - These are truly delicious.