Name: Vegan Scalloped Potatoes
Prep time: 28 min
Cook time: 66 min
Total time: 95 min
Yield: 8 servings
Ingredients: 3 lbs waxy gold potatoes (peeled into 1/8 inch slices (keep skins on)); 0.5 cup diced white onion; 4 clove large cloves garlic (minced); 2 cup water; 1.5 cups raw cashews (soaked overnight if you don't have a Vitamix); 1.5 cups MILD smooth/pourable salsa (Arriba brand Fire Roasted Red Salsa recommended for cheesy taste); 2 tbsp tomato paste; 1.5 tsp paprika; 0.5 tsp dry mustard powder; 1.5 tsp salt (extra for seasoning potatoes); null null dried parsley flakes; null null green onions (chopped)

Instructions

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1

If you don't have a Vitamix, soak your raw cashews (1.5 cups) overnight in a bowl of warm water, then drain and rinse. This ensures a smooth cheese sauce.
2

Slice the waxy gold potatoes (3 lbs) 0.125 inch thick, ensuring even slices for uniform cooking.
3

Preheat the oven to 375°F (190°C) and spray a 9x13 inch casserole dish with [cooking spray] to prevent sticking.
4

In a small pan, add the diced white onion (0.5 cup), large cloves garlic (4 clove), and water (3 tbsp) over medium heat. Simmer and cook for 5-8 minutes until tender, stirring frequently until the water is absorbed.
5

To a blender, add the water (2 cups), raw cashews (1.5 cups), cooked onion and garlic mixture, MILD smooth/pourable salsa (1.5 cups), tomato paste (2 tbsp), paprika (1.5 tsp), dry mustard powder (0.5 tsp), and salt (1.5 tsp). Blend for several minutes until completely creamy and smooth. The sauce will be runny at this stage but will thicken during baking.
6

Pour a thin layer of the cheese sauce into the prepared casserole dish, just enough to cover the bottom.
7

Arrange a single layer of the [sliced potatoes] over the sauce. Lightly sprinkle [extra salt] over the potatoes. Pour another thin layer of the cheese sauce over the potatoes, spreading it evenly with a brush. Repeat layering with the remaining [sliced potatoes] and cheese sauce, ensuring the top layer of potatoes is covered.
8

Cover the dish with foil and bake on the center rack for 45 minutes. Carefully remove the foil (watch out for steam) and continue baking uncovered for an additional 20 minutes, or until the potatoes are fork-tender and the top is golden and cheesy. Baking time may vary slightly by oven.
9

Serve hot. Garnish with [dried parsley flakes] or [chopped green onions] if desired. These scalloped potatoes reheat very well.