One of my favorite things to eat when I was growing up was my mum's scalloped potatoes. It was such a popular dish in the 80's! But, with gobs of cream, cheese, and butter, the original is not so healthy. My mum and dad have come over to stay for 5 weeks for the holidays, and I'm feeling nostalgic.
This vegan version that I've created for Christmas utilizes a blend of raw cashews, onions, nutritional yeast, lemon juice, and broth to create a rich creaminess that is equally as satisfying and delicious as the original.
I always use Massel vegetable broth in all of my soups. But, this broth is so flavorful it is fantastic to add a touch of magic to sauces and gravies. I used their concentrated liquid vegetable stock in this recipe as it has such a magic flavor. You dilute it before using. Follow the directions on the pack. To make a basic cream sauce, blend Massel broth with raw soaked cashews. Then, add any herbs and spices you like, and season to taste. To make a cheeze sauce, add nutritional yeast and lemon juice to taste. I also use it to make mushroom gravy. I will post that recipe next month.
The sauce in this potato bake is also fabulous with other vegetables like sweet potato, green beans, eggplant, and zucchini. As I type this, we're enjoying these scalloped potatoes with some steamed broccoli and carrots. We're about to binge watch some taped episodes of Graham Norton. I love that show!
I hope you all have a fantastic holiday season with your family and friends. Leave a comment below and tell me what you're making for Christmas. I'd love to try some of your recipes.
*I'm an ambassador for Massel, but my opinions are my own.