Dining In - Thyme for Creamy Scalloped Potatoes

Thyme for Creamy Scalloped Potatoes - Chloe's Kitchen

It's hard to believe this dish doesn't contain any dairy. It's so creamy, you can fool a non-vegan! I plan to make this for Thanksgiving to put the mashed potatoes to shame. This is a fairly easy recipe, with just a few simple ingredients, but the flavor sure isn't simple or bland. What gives it a dairy-like taste and texture are cashews, softened and blended into a cream. With a couple spices to season the potatoes, you've turned a classic potato dish into a much healthier vegan-friendly version. Share this with your friends and family and see what they think (you'll need to, as you can see it makes more than enough)! You can find this recipe and others in Chloe's Kitchen (buy your copy here).  


1 cup raw cashews (boil for 10 minutes to soften)
2 cups water
3 garlic cloves
2 teaspoons sea salt
2 teaspoons fresh thyme (I used 1/2 teaspoon dried)
2 scallions, rinsed and finely chopped
5 russet potatoes, peeled and sliced thin
Smoked paprika

Preheat oven to 375 degrees. 

Add cashews, water, garlic, salt to a blender. Blend well until all ingredients are combined and there are no large pieces of cashew remaining. Pour mixture into large bowl. Add thyme and scallions and stir into mixture. 

In a greased 9x13 pan, arrangle half of the slices potatoes to cover the bottom completely, overlap them as you go. Pour half of the cashew, thyme, scallion mixture into pan. Add the remaining potatoes and cover with the rest of the liquid mixture. 

Vegan Scalloped Potatoes

Sprinke smoked paprika over the top and cover with tin foil. 

Bake for 45 minutes. Remove tin foil and bake for an additional 15 minutes or until top is golden brown. Garnish with fresh thyme, and serve!