Vegan Scalloped Potatoes Recipe
By Earth of Maria
🔪Prep Time: 10 mins
▢ 2 lbs potatoes, (around 4 large potatoes)
▢ 2 cups cashews, soaked
▢ 2 cups plant based milk
▢ 1/2 cup nutritional yeast
▢ 1 tsp cumin
▢ 1 tsp onion powder
▢ 1 tsp dried coriander
▢ 1 tsp salt
▢ 4 cloves garlic
▢ 1 tbsp sriracha
▢ 1 lemon, juice of
▢ 1 tbsp olive oil
▢ 1 cup vegan cheese, grated
1Preheat the oven to 350 degrees F, or 180 degrees C.
2Prepare the potatoes, by first of all peeling them, and then slicing them into thin circles.
3Make the sauce by adding the cashews, plant based milk, nutritional yeast, cumin, onion powder, dry coriander, salt, garlic, mustard, sriracha, and lemon juice to a blender or food processor. Blend until smooth and until no texture remains.
4Pour olive oil to the bottom of a large oval baking dish. Add the potato circles to the bottom of the baking dish in a single layer. Pour enough sauce on top of them to cover the potatoes entirely when spread out. Repeat until you have used up all of the potatoes.
5Cover the baking dish with foil, and bake for 50 minutes. After this time, take out the potatoes, add grated vegan cheese on top, then place back in the oven for 10 minutes more.
6Allow to cool for a few minutes, then serve and enjoy!
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.