Easy Vegan Scalloped Potatoes (Dauphinoise)

thepeskyvegan.com

Sevigne

2.5 lb (1.2 kg) potatoes, scrubbed or peeled and very thinly sliced (see notes)

3 oz (80 g) unsalted cashew nuts (approx. ½ cup, heaped)

14 oz (400 ml) plant-based milk (I used oat milk - see notes)

10 oz (300 ml) water

1 tablespoon olive oil

4 tablespoons nutritional yeast

2 teaspoons dried vegan stock powder (or 2 crumbled stock cubes)

2 teaspoons garlic powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Small handful of fresh chives, finely chopped (optional)

Plant-based butter, to dot over the surface before baking (optional)

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