Vegan Scalloped Potatoes
We enjoyed another recipe from "Chloe's Kitchen", my new cookbook. This was a perfect fit for our holiday meal on Easter Sunday. You don't miss the cream a bit!
1 cup raw cashews **
2 cups water
1 clove garlic (more if desired)
2 tsp sea salt
2 tsp fresh thyme leaves
5 russet potatoes, peeled and thinly sliced
paprika
**If you are not using a very high powered blender, soak cashews overnight in water or boil for 10 minutes and drain. This will soften the cashews and ensure a silky, smooth cream.
Preheat oven to 375 degrees. In a blender, puree first 5 ingredients. In a shallow, lightly greased, baking dish 9x13, arrange half of the sliced potatoes, overlapping, and pour half of the cashew cream on top. Repeat a second layer of potatoes and cashew cream and dust the top with paprika. Cover with foil and bake for 45 minutes. Remove foil and continue baking for another 15 minutes, or until potatoes are fork tender.
1 cup raw cashews **
2 cups water
1 clove garlic (more if desired)
2 tsp sea salt
2 tsp fresh thyme leaves
5 russet potatoes, peeled and thinly sliced
paprika
**If you are not using a very high powered blender, soak cashews overnight in water or boil for 10 minutes and drain. This will soften the cashews and ensure a silky, smooth cream.
Preheat oven to 375 degrees. In a blender, puree first 5 ingredients. In a shallow, lightly greased, baking dish 9x13, arrange half of the sliced potatoes, overlapping, and pour half of the cashew cream on top. Repeat a second layer of potatoes and cashew cream and dust the top with paprika. Cover with foil and bake for 45 minutes. Remove foil and continue baking for another 15 minutes, or until potatoes are fork tender.
