Vegan Scalloped Potatoes & Sweet Potatoes
These healthy vegan Scalloped Potatoes and Sweet Potatoes are easy to make, incredibly creamy and absolutely delicious - the perfect side dish for your vegan Thanksgiving feast!
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 h 4 min
- Yield: 4-6 servings
Ingredients
- 14 oz. (400 g) Yukon or Russet potato
- 12 oz. (350 g) sweet potato (approx. 1 medium-sized)
- 1 onion
- 3 garlic cloves
- 2 sprigs of thyme (or 1/2 tsp dried)
- 1 bay leaf (optional)
- 1 1/2 cup (375 ml) vegetable stock
- 1/2 cup (70 g) cashews
- 3 tbsp (15 g) nutritional yeast
- 1/4 - 1/2 tsp salt
- black pepper
Instructions
- Roughly dice the onions and chop the garlic.
- Heat a pot over medium heat, add a few spoons of water and sauté the onion with a pinch of salt for 2 minutes until translucent. Then add the garlic and cook for another minute.
- Pour in the vegetable stock. Add the thyme, bay leaf and cashews, bring to a boil and simmer over a low heat for 10 minutes.
- In the meantime, peel the white and sweet potatoes and cut them into 1/8 inch (3 mm) thick slices, preferably using a mandolin. Place the potato slices in a bowl.
- Remove the thyme sprigs and the bay leaf from the pot.
- Blend the remaining contents of the pot into a creamy sauce and season with salt and pepper. Start with ¼ tsp salt. Depending on how salty your broth is, you may need to season a little more.
- Pour the cashew sauce over the potato slices and spread well using your hands.
- Preheat the oven to 356°F (180°C).
- Layer the potato and sweet potato slices alternately in an approx. 10 x 7 inch (26 x 18 cm) baking dish. Pour over the remaining sauce.
- Cover the baking dish and place in the oven for 20 minutes. Uncover and bake for another 30-40 minutes.