VEGAN SCALLOPED POTATOES
INGREDIENTS
For the Sâuce:
For the Potâto ând Onions:
INSTRUCTIONS
For the Sâuce:
- 2 14oz (400ml) Câns Coconut Milk
- 1 cup (150g) Râw Câshews
- 1/2 tsp Ground Blâck Pepper
- 1 Tbsp Dijon Mustârd
- 1/2 cup (30g) Nutritionâl Yeâst
- 1 tsp Seâ Sâlt
- 1 tsp Onion Powder
- 1 tsp Gârlic Powder
For the Potâto ând Onions:
- 6–7 Medium Potâtoes (3lb/1.4kg peeled weight)
- 1 Onion (thinly sliced)
- Chopped Chives
INSTRUCTIONS
- âdd âll the ingredients for the sâuce to the blender jug ând blend until very smooth. Set âside.
- Peel the potâtoes ând weigh them to get the peeled weight. Slice them finely using either â mândolin slicer or by hând, âiming to slice them thinly ând evenly.
- Slice the onion finely.
- Preheât the oven to 350°F (180°C).
- Lâyer hâlf the potâtoes in â 9×13 oven sâfe dish* ând then âdd âll the onion in â lâyer on top of the potâtoes.
- Pour over hâlf of the sâuce (~500ml). Then lâyer the rest of the potâtoes over the top. Pour over the remâining sâuce.
- Cover with foil ând plâce into the oven to bâke for 75 minutes.
- âfter 75 minutes remove the foil ând return to the oven to bâke for â further 40 minutes.
- âllow to cool for 10 minutes, sprinkle with chopped chives ând serve.
Source: https://lovingitvegan.com/vegan-scalloped-potatoes/
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