These rich and creamy vegan scalloped potatoes are layered in a silky cashew-based sauce and baked up to bubbly perfection.
Place the cashews and broth into a blender and blend until completely smooth. Set aside.
Preheat the oven to 400°.
Coat the bottom of a medium pot with 3 tablespoons of olive oil and place it over medium heat. When the oil is tho, add the onion and sauté until very soft and translucent, about 10 minutes. Add the garlic and continue to sauté about 1 minute more, until very fragrant.
Stir in the flour, a bit at a time, until a thick paste forms and coats the onions. Stir in the cashew mixture and milk. Raise the heat and bring the mixture to a boil. Lower the heat and allow to simmer until it thickens up a bit, about 7 minutes, stirring frequently. Remove from heat and stir in the salt. Season with additional salt to taste and black pepper.
Lightly oil a 10-inch cast iron skillet or 9 x 9 inch baking dish. Ladle 1 cup of the sauce into the bottom. Arrange a layer of potatoes over the sauce, then top with 1/2 cup of sauce. Repeat the layering until all of the potatoes and sauce are used (you'll need 3-4 layers of potatoes), finishing with a layer of sauce.
Bake until bubbly and lightly browned on top, 40-45 minutes.
Remove the potatoes from the oven and allow to sit for about 5 minutes. Sprinkle with chives, divide onto plates, and serve.
Make sure to use a really good quality, creamy non-dairy milk for this recipe — it does make a difference! I used WestSoy and it worked out great.
Use sweet potatoes instead of russet, or use a blend of sweet and russet potaotes.
Instead of salt, season the sauce with some white miso paste to taste. This will give it some extra savory flavor.
For cheesy scalloped potatoes, add some nutritional yeast, or even some hot sauce.
Swap the chives out with fresh parsley, thyme, sage or rosemary.