VEGAN
your classic cheesy, creamy scalloped potatoes lightened up, vegan-friendly, and better for you, thanks to butternut squash!
~ Liren
– Preheat the oven. Prepare a serving dish by brushing with olive oil. Set aside. – In a large saucepan, heat the olive oil over medium-low heat. Add the shallot and garlic and cook until translucent. Add the butternut squash, season with salt, and let it brown lightly. Stir in the almond milk. Bring the heat up to medium to let simmer.
– Return the pureed butternut squash to the same saucepan and place over medium-low heat. Stir in 1 cup of the vegan cheese, and adjust the seasoning with salt and pepper. If you find the sauce is too thick, add a touch more almond milk, if necessary.
– Spread half of the potatoes into the bottom of the serving dish. Spread half of the cheesy butternut squash sauce over the potatoes, and sprinkle with vegan cheese. Top with the remaining potatoes, sauce, and cheese.
– Cover the pan and bake. Remove the foil and bake until the potatoes are tender and the sauce is bubbling.
– Transfer the pan to a cooling rack and serve warm, garnished with parsley.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...