Vegan Scalloped Potatoes

thevegan8.com

Kay Aerts-Miller

Full Time Rver on a plant based journey. Serving, cooking, going where the Lord leads.

3 lbs waxy gold potatoes, peeled into ⅛ inch slices (keep skins on)

½ cup (80g) diced white onion

4 large cloves garlic minced

2 cups (480g) water

1 ½ cups (225g) raw cashews, soaked overnight if you don't have a Vitamix

1 ½ cups (360g) MILD smooth/pourable salsa, I used the Arriba brand Fire Roasted Red Salsa and it was PERFECT (see NOTE)

2 tablespoons (30g) tomato paste

1 ½ teaspoons paprika

½ teaspoon dry mustard powder

1 ½ teaspoons (9g) salt (extra for seasoning potatoes)

subheading: NOTE:

Using a mild salsa serves 2 purposes, makes it a very mild heat, so that kids can happily eat it. I tried a version with medium heat and my daughter complained the whole time it was too spicy. Mild salsa also leaves a cheesy taste withOUT it screaming salsa. It works AMAZING for a cheesy taste here in the finished dish.

I use this scale.

Directions at thevegan8.com

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