Vegan scalloped potatoes

Vegan dauphinoise potatoes are a plant-based take on a classic. Full of flavour and pure comfort food, yet much kinder to your arteries. Gluten-free.

SAUCE (makes about 750 ml / 3 cups)
300 g / 2 cups raw cashews (soaked overnight OR in boiling water for 1 hr)
3 tbsp lemon juice, adjust to taste
2 large garlic cloves
1 heaped tbsp white miso paste
4 tbsp nutritional yeast
grated nutmeg, to taste
½ tsp salt, adjust to taste
1 tbsp tapioca starch*
REMAINING INGREDIENTS

500 g / 1 lb sweet potato
750 g / 1½ lb regular (starchy) potatoes
30-45 ml / 2-3 tbsp olive oil
1 large onion, finely diced
2 fat garlic cloves, finely diced
2 sprigs of fresh rosemary
generous amount of black pepper, adjust to taste
salt
sweet paprika or chilli powder, optional

View the full recipe at Lazy Cat Kitchen →