Vegan scalloped potatoes

Vegan scalloped potatoes

Ingredients
½ cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
1 cup vegetable broth
3 tablespoons olive oil, plus a bit more for the pan
1 small onion, diced
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups unflavored and unsweetened non-dairy milk
¾ teaspoon salt, plus more to taste
Black pepper to taste
Instructions
Place the cashews and broth into a blender and blend until completely smooth. Set aside.
Preheat the oven to 400°.
Coat the bottom of a medium pot or skillet with 3 tablespoons of olive oil and place it over medium heat.
When the oil is hot, add the onion. Cook the onion, stirring frequently until very soft and translucent, about 5 minutes. Add the garlic and cook it with the onion for about 1 minute more, until very fragrant.
Stir in the flour, a bit at a time, until a thick paste forms and coats the onions.
Slowly stir in the milk, followed by the cashew mixture. Raise the heat and bring the mixture to a boil.
Lower the heat and allow the sauce to simmer until it thickens up a bit, about 7 minutes, stirring frequently.
Remove from the pot heat and stir in the salt. Season with additional salt to taste and black pepper.
Lightly oil an approximately 2-quart baking dish (a 10-inch cast iron skillet or 9 x 9 inch dish will both work).
Ladle 1 cup of the sauce into the bottom of the dish. Arrange a layer of potatoes over the sauce, then top with about ½ cup more sauce. Repeat the layering until all of the potatoes and sauce are used (you’ll about need 3-4 layers of potatoes), finishing with a layer of sauce.
Bake uncovered until bubbly and lightly browned on top, 40-45 minutes.
Optionally, place the dish under the broiler for a few minutes towards the end of baking, until some dark brown spots appear.
Remove the potatoes from the oven and allow them to sit for 5 to 10 minutes, until the sauce thickens.
Sprinkle with chives, divide onto plates, and serve.