Creamy Vegan Potato Bake (Scalloped Potatoes)

Prep Time: 20m | Cook Time: 1hr 10m | Servings: 6-8

Ingredients

• 5kg potatoes, washed and peeled
• 1 ½ cups cashews (225g), soaked for one hour in boiling water, then drained
• 2 cups soy milk
• 1 cup water
• 1/2 cup nutritional yeast
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp veggie stock powder (or 1 bouillon stock cube)
• 1 tbsp apple cider vinegar
• 300g grated vegan cheese
• Freshly chopped chives or parsley, to serve

Instructions

Preheat oven. Set your oven to 200°C (390°F).

Slice the potatoes. Using a mandolin or the slicing side of a cheese grater, thinly slice the potatoes.

Blend the creamy sauce. In a blender, combine the soaked cashews, soy milk, water, nutritional yeast, garlic powder, black pepper, paprika, veggie stock powder, and apple cider vinegar. Blend until smooth. If your blender is small, blend in batches.

Assemble the bake. Grease a 22x34cm baking dish. Layer half of the potatoes in the dish, then evenly pour over half of the cashew cream mixture. Sprinkle half of the grated vegan cheese on top.

Repeat layers. Add the remaining potatoes, pour over the remaining cashew cream, and top with the remaining cheese.

Bake. Bake for 1 hour to 1 hour 10 minutes, until golden on top and the potatoes can be easily pierced with a fork.

Serve and enjoy! Garnish with freshly chopped herbs and serve warm.