Description
I have been asked many times to publish a holiday potato recipe, so without further ado, here is my Vegan Scalloped Potatoes Recipe.
It's super creamy, slightly cheesy, and with just the right amount of spice to make this a new holiday favorite.
Ingredients
Scale
- 4 med Potatoes (yukon gold or russet)
Sauce
- 1 can Cannellini Beans ((15oz))
- 1 cup Unsweetened Almond Milk
- 1/4 cup Nutritional Yeast
- 3 cloves Garlic
- 1 Chipotle Pepper
- 1 tsp Adobo Sauce
- 1/4 tsp Cumin
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 can Chopped Green Chilies ((7oz))
- 2-3 Green Onions ((diced))
Instructions
- Cook potatoes - but leave firm enough to slice into 1/4" rounds. They will continue cooking in the oven.
- IP Instructions: Place 1 cup water in your IP along with the steaming trivet. Place potatoes on the trivet and attach lid, set to SEALING. Select STEAM function and 10 minutes. Use Quick Release to carefully remove pressure and allow to cool.
The Sauce
- While potatoes are cooking, drain beans and add directly to your blender. (Note: if you rinse your beans too, you may need to add more salt later so be sure and taste as you go)
- Add almond milk, nutritional yeast, garlic, chipotle pepper, adobo sauce, cumin, salt, and pepper. Blend until smooth.
- Pour sauce into a medium-sized saucepan and add chopped chiles and onions.
- Simmer, stirring occasionally, until slightly thickened.
- Line an 8" casserole dish with a small amount of sauce (enough to cover). Then add a single layer of sliced potatoes. Repeat with more sauce, another layer of potatoes, etc. finishing with the remaining sauce on top.
- Garnish with smoked paprika and cover with lid or foil. (Note: if the foil touches the food, you can use parchment paper to separate if you wish).
- Bake in a 400 degree oven for 15 minutes. Uncover dish, and continue baking for an additional 15 minutes.