Vegan Scalloped Potatoes with Chickpea Cheese Sauce

• Produce

  • 1 tbsp Chives, Fresh
  • 1 Chives
  • 1 Garlic clove, large
  • 2 lbs Potatoes

• Refrigerated

  • 3/4 cup Almond milk or other non-dairy milk, plain and unsweetened

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 cup Nutritional yeast
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric

• Other

  • 3/4 cup Chickpeas, canned or home cooked with liquid

Found on blog.fatfreevegan.com

Description

Directions

• Open a can of chickpeas. Pour the liquid into a 2-cup measuring cup and add enough non-dairy milk to reach the 1 1/2 cup mark. (If using home-cooked chickpeas, use 3/4 cup cooking liquid.) Pour into blender. Add 3/4 cup of chickpeas, nutritional yeast, garlic, salt, turmeric, and pepper. Blend on high speed until completely smooth. Add the chives without blending and set aside.
• Preheat oven to 400F and lightly oil a medium-sized casserole dish. (The oil prevents sticking; leave it out at your own risk.)
• Wash the potatoes and peel them if you like. Slice them about 1/4-inch thick (a mandolin speeds up the process and ensures that they are all the same thickness.) Place about a third of them overlapping to cover the bottom of the dish. Pour about 1/2 cup of the sauce over them. Add another layer and cover with another 1/2 cup of sauce. Repeat with remaining potatoes and sauce.
• Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 15-25 minutes, or until the potatoes are fork tender. If the top starts to brown too much, loosely cover with foil until potatoes are done.
• Sprinkle with additional chives and serve hot.

Nutrition