Creamy Scalloped Potatoes (Vegan) - cooking recipe

Ingredients

1 cup raw cashews (see note)
2 cups water
3 garlic cloves
2 teaspoons sea salt
2 teaspoons fresh thyme leaves (plus extra for garnish)
2 scallions, trimmed and thinly sliced
5 russet potatoes, peeled and thinly sliced
paprika

Preparation

Preheat the oven to 375 degrees. Lightly grease a 9 X 13 pan.
In a blender, puree cashews, water, garlic, and salt. Transfer to a large bowl. Add thyme and scallions to the cashew cream and mix with a spoon. In the pan, arrange half of the sliced potatoes, overlapping, and pour half of the cashew cream on top Repeat for the second layer. Dust the top with paprika and cover the pan with foil. Bake for 45 minutes, then remove the foil and bake another 15 minutes, or until potatoes are fork-tender and lightly browned on top. Garnish with more fresh thyme before serving and adjust salt to taste.