Vegan Scalloped Potatoes

Ingredients

For the potatoes:

• 4 large russet potatoes, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil (for greasing the baking dish)

For the creamy sauce:

• 1 ½ cups unsweetened plant-based milk (almond, oat, or soy)
• 1 cup raw cashews (soaked for 10 minutes in hot water)
• ¼ cup nutritional yeast (for a cheesy flavor)
• 1 tbsp cornstarch or arrowroot powder (for thickening)
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• ½ tsp turmeric (for color)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar

Optional toppings:

• ¼ cup vegan cheese (shredded, for extra cheesiness)
• 1 tbsp chopped parsley (for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Prepare the creamy sauce:
   • Blend soaked cashews, plant milk, nutritional yeast, cornstarch, Dijon mustard, paprika, turmeric, salt, pepper, lemon juice, and apple cider vinegar until smooth.
3. Assemble the dish:
   • Arrange half of the sliced potatoes in an even layer in the baking dish.
   • Sprinkle half of the sliced onions and minced garlic over the potatoes.
   • Pour half of the creamy sauce over the layer.
   • Repeat with the remaining potatoes, onions, and sauce.
4. Bake: Cover with foil and bake for 40 minutes. Remove foil and bake for another 15-20 minutes until the top is golden and bubbly.
5. Optional: Sprinkle vegan cheese on top and broil for 5 minutes for extra crispiness.
6. Garnish & Serve: Let it cool for 5-10 minutes, then garnish with parsley and enjoy!