Creamy, garlicky, comfort food heaven is to be found in our Best Vegan Scalloped Potatoes recipe. Perfect for Thanksgiving or to make any dinner night extra special!
-3 pounds potatoes, sliced
-1 cup raw cashews
-2 ½ cups unsweetened almond milk or vegetable broth (or combo)
-¼ cup nutritional yeast
-2 or 3 garlic cloves, finely chopped
-2 tsp Boku Umami Seasoning
-1/2 tbsp Boku Super Shrooms powder
-1 tsp onion powder
-1 tsp salt
-½ tsp pepper
-juice of ½ lemon
-shredded vegan cheese for topping
1) Preheat oven to 375 degrees. Peel the potatoes. Slice the potatoes into ⅛ inch slices using a mandolin, or manually with a knife.
2) To make the cream sauce, add the cashews, milk and/or veg broth, nutritional yeast, garlic, onion powder, salt, pepper, Boku Umami, Boku Super Shrooms, and lemon juice to a high-speed blender and blend until creamy, about 1 minute. Taste for flavor, adding more of anything you'd like.
3) In a 9 x 13 baking dish, pour a thin layer of sauce on the bottom of the dish, layer ½ of the potatoes, top with ½ cream sauce, and repeat. Top with a sprinkle of more Boku Umami and shredded vegan cheese.
4) Cover with foil and bake for 40 minutes. Remove cover and bake another 30 minutes, potatoes should be fork-tender. Serve topped with optional chopped chives, parsley, fresh thyme, and/or freshly ground pepper. Enjoy!