This scalloped potato recipe isn't very traditional, but it's easy to make and delicious! Just sliced potatoes and a sunflower seed cheese sauce.
1 cup sunflower seeds (soaked overnight or boiled for 30 minutes)
6 medium potatoes
2 cups water
2 tablespoons nutritional yeast (plus a pinch more to sprinkle on top)
2 tablespoons coconut oil
1 tablespoon tapioca starch
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white pepper
1 teaspoon salt
fresh cracked black pepper (optional, to add on top before cooking)
-Soak or boil your sunflower seeds.
-Wash, peel, and very thinly slice your potatoes into coins.
-Preheat oven to 350 degrees.
-Add the sunflower seeds and all the other ingredients, except the potatoes and black pepper, to a high speed blender.
-Blend until smooth and creamy.
-Oil a baking/casserole dish (I use olive oil) and then add a layer of half the potatoes followed by half the sauce. Add another layer of potatoes and the rest of the cheese sauce.
-Add nutritional yeast and black pepper to the top if you want.
-Bake for 35 minutes, covered with foil. Then remove foil and bake for 15-25 more minutes or until the edges of the cheese start to brown.
-Let cool for 10 minutes before enjoying!