The vote is in. I know it was hard to choose and quite a few of you wanted me to share the recipe for all the dishes but I’ll let Melissa do that.
For now, let me share the recipe for the dish that got the most votes. Drum roll please! It’s the vegan scalloped potatoes and I’m so glad you guys chose it!
The vegan scalloped potatoes may look plain but the flavor in this will keep skeptical vegans in your family begging for more. This dish is definitely one to incorporate on the Thanksgiving menu. And I think you’ll be surprised by the creamy “cheesiness” of it!
Vegan scalloped potatoes
Recipe by Melissa Rodriguez
Prep time: 15 mins Cook time: 60-70 mins Yield: 6-8 servings
- 2-4 pounds yukon gold potatoes, sliced thinly into rounds. I used my mandolin to get it really thin.
For the creamy sauce
- 1 1/2 cups raw cashews, soaked in hot water for 5 minutes
- 2 cups vegetable broth
- 2 cups unsweetened non-dairy milk (I used almond milk)
- 1/2 cup nutritional yeast
- 1 1/2 teaspoons Himalayan sea salt
Remaining ingredients needed
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 large garlic cloves, minced
- Optional for serving: chopped fresh chives or chopped fresh parsley
- Peel your potatoes, and slice them into 1/8 inch thick rounds.
- Preheat the oven to 400 degrees F and lightly grease a 9 x 13 inch baking dish. Set aside.
- To make the creamy sauce: Drain the cashews. In a high powered blender like a Vitamix, add all the sauce ingredients (cashews, vegetable broth, non-dairy milk, nutritional yeast and salt) and blend on high for a few minutes until very smooth. You may have to scrape down sides a bit to get it really smooth.
- Next, heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 3-4 minutes, until translucent. Then add the garlic to the pan and cook, stirring constantly for another minute. Turn off heat and set aside.
- Spread half of the sliced potatoes in the baking dish. Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce.
- Layer the rest of the potatoes, and then the rest of the sauce. Bake for 60-70 minutes, then check a few potatoes to make sure they are fork tender and cooked through. If not, put back in the oven for 10-20 more minutes, until done. The sauce should be bubbly and thick.
- To serve, sprinkle chopped fresh chives or parsley on top. Enjoy!
Did you make this recipe? Comment below and let me know how it turned out for you.