Creamy Vegan Scalloped Potatoes
This delicious potato dish is loved by all. So creamy and flavourful, it doesn't last long on the plate. We would even dare to say that it is better than scalloped potatoes with dairy!
Serves 4-6
Ingredients:
6 yellow potatoes
3 Tbs olive oil
2 Tbs whole wheat flour
2 cups almond milk (unsweetened)
4 Tbs nutritional yeast
2 Tbs sesame tahini
1 1/2 tsp sea salt
2 tsp onion powder
1 Tbs apple cider vinegar
1 tsp dijon mustard
1 clove of garlic, pressed
paprika
shallot onions
Preparation:
Boil a pot of salted water. Slice the potatoes very thin and parboil them for 5 minutes and then set them aside to drain.
In a small saucepan heat the olive oil, add the flour and stir. Add the almond milk, tahini, pressed garlic, salt, nutritional yeast, onion powder, mustard, and vinegar. Preheat the oven at 350 degrees. Continue to stir the sauce on medium for 5 minutes. Remove from heat.
Lightly oil a 9 x9 cassarole dish. Layer half of the potatoes in the dish, pour half of the sauce over the potaoes. Layer the rest of the potatoes and drizzle the rest of the sauce over the potatoes. Sprinkle a bit of paprika powder over the potatoes.
Cover and bake for 60 minutes. Remove when finished and garnish with diced shallots. Enjoy!
