Vegan Scalloped potatoes! These are Ah-Mazing and Delicious!
Usually, scalloped potatoes and the world “healthy” aren’t in the same sentence! But these are dairy free and only nutrient-dense whole foods go into the dish! (They are a bit high in fat so this is not a nightly dish at the Konoske house.)
Potatoes are high in L-lysine, a nutrient which is anti-viral, so potatoes are truly a food-is-medicine weapon for people dealing with Covid, the flu, or Epstein Barr Virus. We eat potatoes weekly if not daily. Usually we just steam up a big batch of Yukon Gold’s and have them ready for easy meals. Steaming retains the most nutrition, and keeps potatoes moist so less need for all the added fat! It isn’t that potatoes in and of themselves are bad for us. In fact, potatoes are loaded with nutrients.
What should get the bad wrap regarding potatoes…is all the stuff we put on them! Butter, sour cream, bacon bits, cheese…..need I say more? THOSE are the foods that feed cancers and chronic disease!
I don’t usually go to the work of creating a fancy dish like this. But this Christmas season, I wanted to make some special dishes that we would ALL enjoy – kids and guests too. And I’ve been strictly off dairy products for 4 years now. So scalloped potatoes just haven’t been on my dinner list.
THESE WERE A HOME RUN!!!
I made a batch to test them out and they were a winner winner. Oh My Gosh!!! Johny and I ate almost the entire dish for dinner that night!
Here it is!
Vegan Scalloped Potatoe Ingredients:
1 cup raw cashews, soaked for about 1 hour and then drained (or for extra creamy texture, use raw cashew butter!)
2 cups filtered water (we use a Berkey)
3 cloves of garlic (or sub garlic powder which is what I did as we didn’t have any fresh)
2 tsp Himalayan pink salt
2 tsp fresh thyme leaves, plus extra for garnish (1 tsp of dried)
1 bunch scallions (green onions)
5-7 gold potatoes, thinly sliced
Paprika as a dusting agent once prepared
Preheat the oven to 375°. Lightly grease a 9 x 13-inch casserole dish. I used coconut oil but I think i could have skipped this step and just put a little of the sauce down first.
1 hour before assembly, soak the cashews in filtered water. Then drain. This is important because they will blend better if they are soaked (and not be grainy). If you have really picky eaters who are finicky about texture, I would use cashew butter until they adjust.
In a blender, puree soaked cashews, 2 cups filtered water, garlic, and salt.
When your done blending, add thyme and scallions to the cashew cream sauce, and mix in with a spoon.
In the casserole dish, arrange half of the sliced potatoes, overlapping, and pour half of the cashew sauce on top. Repeat for the second layer.
Dust the top with paprika and cover the dish first with a sheet of parchment paper then covered tightly with foil. (The parchment paper is to keep your food from touching the aluminum foil.) Bake for 50 minutes. Remove the parchment/foil and continue baking for another 10-15 minutes or until its nicely browned and fork tender.
Garnish with fresh thyme before serving and adjust salt to taste.
** If you are doubling the recipe, be sure it’s a deep dish so it doesn’t boil over. Prepare a bit of extra sauce to ensure that all the potatoes are well covered. I’ve done it both ways and for whatever reason, it was best when I just made one batch at at time. Maybe it’s because more got browned when I made a single batch. But with limited oven space around special occasions, you gotta do whatever it takes:)