Vegan scalloped potatoes will warm away the winter blues. It’s a creamy dish with a nod to rich, savoury, cheesy flavours. This is the ultimate comfort food. Make sure you have good quality potatoes, preferably organic.
6 large potatoes (10 medium)
1 leek, sliced (can sub with onions)
3-4 cloves garlic, chopped
1 cup cashews (soak in hot water 5 mins, drain)
1/2 cup savoury yeast
2 cups vege broth (Massel chicken style)
1.5 cups oat/almond milk (add more as needed to cover spuds)
2 tsp dijon mustard
Heat oven to 200 C. Grease baking dish. Soak cashews.
Slice potatoes and leek thinly. Layer in dish starting with potatoes. Sprinkle in garlic with each layer.
Make creamy sauce: Drain cashews add to blender with all other ingredients.
Pour over layered potatoes, making sure they are mostly covered.
Cover in fresh herbs, seasonings OR cashew parmesan, vegan cheese.
Bake 60 mins or until potatoes done.
TIP: put a baking tray under your dish in case it overflows while cooking like mine does!
PS: My friend makes this using only coconut milk as the sauce and it’s utterly delicious.