Creamy Cheesy Scalloped Potatoes with Black bean Salad
This is a great meal packed with a wide variety of vegetables. Converting a traditional scalloped potatoes into a delicious plant- version. By utilizing plant-based ingredients and swapping the traditional dairy-based sauce for a creamy cashew or plant milk-based sauce, this dish becomes suitable for those following a vegan or dairy-free lifestyle. The result is a creamy, flavorful, and nourishing meal that captures the essence of scalloped potatoes while offering a health
Ingredients
Cheesy Potatoes
- 1.2 kg baby potatoes
- 1.5 cups water
- ½ cup soy milk
- 2 tsp dijon mustard
- ½ inch fresh tumeric peeled
- 2 cups cashews
- 2 tsp onion powder
- 2 tbsp nutritional yeast
- 1 tsp salt optional
Black Bean Salad
- ½ red onion sliced finely
- 1 tin black beans drained and rinsed
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp mild cajun seasoning
- sprig parsley chopped finely
Instructions
- Turn the oven to 200°C (400°F) fan bake.
- Cover the potatoes with water in a medium pot over high heat and boil for 10 minutes until the potatoes are al-dente. Drain and run under cold water until the potatoes are cold enough to handle. Slice the potatoes into ½ cm slices and layer them in a 30 x 20 cm rectangle baking dish or something similar.
- Meanwhile, make the cheese sauce while the potatoes are boiling. Blend all the ingredients for the cheese sauce in a high-speed blender until smooth. Pour the sauce over the potatoes and bake on the top shelf for 20-25 minutes until bubbling and browned, then turn the oven to grill and grill for 2-3 minutes.
- In a bowl, mix the red onion, black beans, balsamic vinegar, maple syrup, parsley and cajun seasoning.
- Serve the creamy scalloped potatoes with a side of rocket, black bean salad and avocado. Sprinkle the bean salad with chilli flakes (optional). Enjoy.
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