Vegan Scalloped Potatoes with Vegan Chickpea Cheese Sauce
Prep: 35 minutes Cook: 75 minutes
By Susan Voisin
You can leave the skins on the potatoes if you like, which makes this casserole come together much more quickly. The skins do make it slightly less easy to cut and messier to eat, so for special occasions, I suggest peeling.
- 3/4 cup chickpeas, canned or home cooked with liquid
- 3/4 cup almond milk or other non-dairy milk, plain and unsweetened
- 1/4 cup nutritional yeast
- 1 large garlic clove
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp ground black pepper
- 1 tbsp fresh chives, snipped
- 2 pounds potatoes, Yukon gold or red
- additional snipped chives, for garnish
Open a can of chickpeas. Pour the liquid into a 2-cup measuring cup and add enough non-dairy milk to reach the 1 1/2 cup mark. (If using home-cooked chickpeas, use 3/4 cup cooking liquid.) Pour into blender. Add 3/4 cup of chickpeas, nutritional yeast, garlic, salt, turmeric, and pepper. Blend on high speed until completely smooth. Add the chives without blending and set aside.
Preheat oven to 400F. Use a medium-sized silicone casserole dish.
Wash the potatoes and peel them if you like. Slice them about 1/4-inch thick (a mandolin speeds up the process and ensures that they are all the same thickness.) Place about a third of them overlapping to cover the bottom of the dish. Pour about 1/2 cup of the sauce over them. Add another layer and cover with another 1/2 cup of sauce. Repeat with remaining potatoes and sauce.
Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 15-25 minutes, or until the potatoes are fork tender. If the top starts to brown too much, loosely cover with foil until potatoes are done.
Sprinkle with additional chives and serve hot.