The creamy scalloped potatoes and kale in this dish are a comforting vegan take on a classic dish. A velvety cashew-based sauce covers layers of thinly sliced potatoes and nutrient-dense kale. This makes for a hearty and satisfying meal.
Ingredients: 4 large potatoes, thinly sliced. 1 bunch kale, stems removed and leaves chopped. 1 cup raw cashews, soaked in water for 4 hours or overnight. 1 cup vegetable broth. 1/2 cup nutritional yeast. 3 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste.
Instructions: Preheat oven to 375F 190C. Layer half of the sliced potatoes in a baking dish, followed by half of the chopped kale. In a blender, combine soaked cashews, vegetable broth, nutritional yeast, garlic, lemon juice, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy. Pour half of the creamy mixture over the potatoes and kale in the baking dish. Repeat layering with the remaining potatoes, kale, and creamy mixture. Cover the baking dish with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 60 minutes
sta. clara de montefalco parish church
