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VEGAN SCALLOPED POTATOES

INGREDIENTS
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)
For Decorâtion:
  • Chopped Chives



INSTRUCTIONS

  1. âdd âll the ingredients for the sâuce to the blender jug ând blend until very smooth. Set âside.
  2. 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.
  3. Slice the onion finely.
  4. Preheât the oven to 350°F (180°C).
  5. 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.
  6. Pour over hâlf of the sâuce (~500ml). Then lâyer the rest of the potâtoes over the top. Pour over the remâining sâuce.
  7. Cover with foil ând plâce into the oven to bâke for 75 minutes.
  8. âfter 75 minutes remove the foil ând return to the oven to bâke for â further 40 minutes.
  9. âllow to cool for 10 minutes, sprinkle with chopped chives ând serve.

Source: https://lovingitvegan.com/vegan-scalloped-potatoes/

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