If you are trying to stay healthy this year, a side of potatoes with a meal can be good for you, but laden with butter, cream and cheese, it can easily derail your best efforts. Instead, get your tater fix with this vegan scalloped recipe. To make the smooth and creamy sauce, this variation uses raw cashews — heart-healthy and packed with protein, but with a lower fat content then most other nuts. Plus, the starchy star of the dish is a great source of vitamins and minerals, while garlic is an immune system booster. Even better: Your guests will never guess it’s vegan!
Vegan Scalloped Potatoes Recipe
Prep time: 20 minutes (plus 4 hours for soaking cashews)
Cook time: 25 minutes
Per 1/2-cup serving:
- 185 cal
- 9.5 g fat (1.7 g sat)
- 19.2 g carbs
- 410 mg sodium
- 3.3 g fiber
- 2.8 g sugar
- 5.1 g protein
4 medium russet potatoes
1 teaspoon salt
1/2 teaspoon pepper
1 cup cashews (soaked in water for minimum 4 hours, preferably overnight)
1 cup almond milk
1 tablespoon olive oil
1 medium onion
3 cloves garlic
1 1/2 tablespoons Dijon mustard
4 tablespoons nutritional yeast
1 1/2 teaspoons thyme
1 1/2 cup vegetable stock
sprig of thyme (optional)
- Preheat oven to 375° F. Scrub and peel the potatoes. Using a mandolin or sharp knife cut the potatoes in 1/8 inch thick slices. Place the slices in a bowl and toss with 1/2 teaspoon salt and pepper.
- Drain the soaked cashews and place them in a blender with almond milk and blend for 4 to 5 minutes until the mixture becomes completely smooth.
- Finely chop the onion and add to a frying plan along with olive oil and 3 cloves minced garlic. Season with salt and sauté for approximately 5 minutes until the onions become translucent.
- In a sauce pan on medium heat add the cashew cream, onion mixture, mustard, nutritional yeast, thyme, 1/2 teaspoon salt and vegetable stock. Cook the sauce on medium low heat for approximately 5 minutes until it begins to thicken and bubble.
- In a 9-inch dish or cast iron pan, place one layer of potato slices and top with sauce, repeat 2 more times.
- Bake in the oven for 25 minutes, if the top darkens too quickly cover with tin foil. Test with a fork to ensure the potatoes are cooked. Remove from the oven, top with a sprig of thyme, salt and pepper and serve.
For more recipes from Carmen, visit everylastbite.com.