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Easy Creamy Vegan Scalloped Potatoes

Yields1 ServingPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

These vegan scalloped potatoes will satisfy your comfort food desires.

Vegan Creamy Scalloped Potatoes
 8 Medium Idaho POTATOES thinly sliced
 1 Large ONION (diced and cooked)
 1 tbsp Veggie BOUILLON
 2 cups Creamy CASHEW MILK - (See below on how to make)
 3 tbsp Vegan BUTTER*
 HERBS - (Sage, Rosemary & Thyme)
 .... NOTE: We use all organic ingredients when possible.

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.