Cheezy Crockpot Scalloped Potatoes
Rich, creamy and cheezy – these vegan scalloped potatoes are the perfect side dish when you’re serving a crowd.
Ingredients
- 1 1/2 cups raw cashews
- 1 cup vegetable broth
- 5 pounds potatoes peeled and thinly sliced
- 1 large onion thinly sliced
- 2 cups soy milk or other plain plant milk
- 1 cup nutritional yeast
- 2 tbsp lemon juice
- 2 tsp Bragg aminos or low-sodium soy sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dry mustard
- 1 tsp paprika
- 1 tsp turmeric
- salt and pepper to taste
Instructions
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Place cashews and 1 cup of broth in blender jar. If you have a heavy duty blender like Vitamix, you can go ahead and blend on high for 30-60 seconds until the cashews and broth are thoroughly blended.
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Add soy milk,, nutritional yeast, lemon juice, Bragg aminos, and all spices to blender jar. Blend until very smooth. Set aside.
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Scrub potatoes and peel, if desired. Slice thinly. Slice the onion into thin strips.
Layer potatoes and onions in crockpot.
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Give the sauce one last whirl and pour over the top of the potato and onion layers.
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Cook on high for 4 to 5 hours. Stir occasionally to be sure all the potatoes are cooking and are covered with the sauce.
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Spoon into serving dish and sprinkle with paprika if desired. Enjoy!
Recipe Notes
Oven Bake method:
- Peel and slice 5 lbs of potatoes. Place in large dutch oven and cover with cold water. Bring water to a boil and simmer for 15 minutes.
- While potatoes are cooking, combine all sauce ingredients in blender and combine until smooth.
- Drain and place potatoes in 9×13 inch baking dish. Pour sauce over potatoes and cover the dish with foil.
- Bake 350 degrees F. for 30 minutes. Remove foil and sprinkle 1/2 cup panko bread crumbs over the potatoes . Bake 5 more minutes until browned.
