Vegan Scalloped Potatoes

I’m vegan and I can convert any recipe to vegan friendly. Feel free to follow me. I love trying new recipes and add regularly.

4 pounds yukon gold potatoes

subheading: For the creamy sauce:

1 ½ cups raw cashews, soaked in hot water for 5 minutes

2 cups vegetable broth

2 cups unsweetened non-dairy milk (I used coconut milk)

½ cup nutritional yeast

1 ½ teaspoons salt

subheading: For the rest:

1 tablespoon olive oil

1 large onion, thinly sliced

4 large garlic cloves, minced

Optional for serving: vegan parmesan, chopped fresh chives

Directions at noracooks.com

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