Vegan Cheesy Scalloped Potatoes

These were a classic holiday side dish with my kids growing up. From Thanksgiving to Christmas these are a hit with vegans and non vegans in my family.

The cheesy sauce with the hearty potatoes is one of my favorite combinations when its cold outside or I just want a hearty side dish or meal.

Ingredients:

6 red potatoes

1/2 C cashews - soaked

3/4 C hot water

5 cloves garlic

1/2 tbsp salt

1 tsp garlic powder

1/2 tbsp black pepper

1 tsp smoked paprika

1/2 white onion

1/4 C nutritional yeast

2 tbsp olive oil

1 C plant based mozzarella cheese

Instructions:

In a 9 x 12 glass or ceramic baking dish at 1 tbsp of grapeseed oil.

Using a mandolin, slice the potatoes. Once sliced, place the potatoes in the dish with the first layer then continue to place the potatoes in layers stacking them half on top of each other, almost like a pyramid. Continue until you have used all the potatoes.

In a high speed blender, add the hot water, cashews, garlic, salt, black pepper, garlic powder, smoked paprika, onion, nutritional yeast, olive oil and half of the vegan mozzarella cheese and blend until smooth, about 1 minute. Once smooth, pour the mixture over the potatoes in the dish and sprinkle the remainder of the mozzarella cheese over the top of the potatoes.

Cover your pan with foil and place in a 350 degree oven for 40 minutes. For the last 5 minutes of cooking remove the foil to brown the cheese on top.