Vegan Cheesy Scalloped Potatoes (Vegan, Gluten-Free, Dairy-Free, Alkaline

• Vegan
• Gluten free

• Produce

  • 8 Red potatoes, organic

• Refrigerated

  • 1 cup Almond milk, homemade

• Baking & Spices

  • 1 tbsp 100% pure avocado oil, pure
  • 1 pinch Black pepper, organic ground
  • 5/8 tsp Himalayan pink salt
  • 1/2 cup Nutritional yeast
  • 1/4 tsp Turmeric, organic ground

• Nuts & Seeds

  • 1 cup Cashews, organic raw

Found on thehealthyfamilyandhome.com

Description

Ingredients

• 8 organic red potatoes
• 1 tablespoon 100% pure avocado oil
• 1/8 teaspoon Himalayan pink salt
• 1 - 2 pinch organic ground black pepper
• 1 cup organic raw cashews
• 1 cup homemade almond milk
• 1/2 cup nutritional yeast
• 1/2 teaspoon Himalayan pink salt
• 1/4 teaspoon organic ground turmeric

Directions

• Wash and dry the potatoes, then cut into thin slices (leaving the skin on). Add the sliced potatoes, avocado oil, Himalayan pink salt and ground black pepper to a large mixing bowl and toss until everything is evenly distributed and well combined. Fill an 8 x 8 baking dish with the potato slices; making three rows and stacking the potatoes in each row in an upright position (like dominos). Bake at 375 degrees for approximately 45 - 60 minutes, or until they are soft. The baking time can vary and will depend on how thin / thick the potato slices are, but you only need to bake them until they are soft. While the potatoes are baking, add all ingredients for the sauce to a Vitamix, or high speed blender, and blend until everything is well combined and smooth. Adjust seasonings to your preference. Set aside. When the potatoes are ready, remove them from oven and immediately pour the cheesy sauce over the top while the potatoes are still warm. Optional: garnish with fresh chopped sage, rosemary, tarragon or ground black pepper. Enjoy!