I’ve had couple white potatoes lying around the kitchen from my FlashFood Box Delivery.
Read more below about the FlashFood Box Produce Delivery to your home for a fraction of the cost and you get fresh local produce too!
First Time making Vegan Potato Casserole
I haven’t made Potato Casserole for about a really long time, i’m talking like 5 years (basically before I went vegan) since many casseroles are made with heavy cream and eggs.
I decided to put myself up for a challenge and create a vegan version of a potato casserole using the potatoes and onions I had left from the FlashFood Box.
With just a few more added ingredients, you are steps away from making the most delicious, creamy and simple casserole!
It doesn’t have to be complicated. Simple is the best.
Give this delicious vegan potato casserole a try and you will be amazed!
Potato Crispy CasserolePrint This
- For the sauce:
- 1 cup sunflower seeds (soak for at least 6 hours or boil for 10 minutes)
- 1/4 cup cashews (soak for at least 6 hours or boil for 10 minutes)
- pinch of salt
- 1/2 tsp black pepper
- pinch of nutmeg
- 5 heaping tbsp of nutritional yeast
- 2 cups of water
- For the potatoes:
- 3 medium sized baking white potatoes
- 4 small onions (sliced thinly in circles)
- 2 cloves garlic, minced
- pinch of salt
- sprinkle dried basil
- spinke paprika
- sprinkle a dash of curry spice
- dash of black pepper
- dash of dried parsley
- Preheat the oven to 400F
- To make the sauce, follow instructions carefully. Make sure you have soaked your nuts and seeds for at least 6 hours (best is to leave them soak overnight) or if you are short on time, boil the seeds for at least 10-15 minutes. Once the nuts/seeds have soften, rinse and drain, place into a high speed blender.
- Add the rest of the ingredients for the sauce as instructed ( salt, pepper, nutmeg, nutritional yeast, and water) into the blender. Blend on high until a smooth creamy texture occurs.
- To make the potatoes, peel and cut into slices of about or less than 0.5 cm thick. Rinse the potatoes and dap them dry. Place into a medium sized bowl along with the sliced onions. Add all the spices to the bowl and massage the spices into the potatoes and onions.
- Line a baking tray with parchment paper or grease the tray with some oil. Begin to place the potato slices on the bottom of the tray. Then layer with onions and then pour some of the creamy sauce over the first layer. Place another layer of potatoes, onions and creamy sauce. Keep layering until all ingredients have been used, finishing with a layer of potatoes and with just the sauce on top!
- Place into the oven for 1 hour and let bake.
- Take out and let sit for 10- 20 minutes to cool down.
- Slice and enjoy!
If you have leftovers, place into the refrigerator into a reusable container. Last up to 3-4 days! You may freeze the dish to last longer. Lasts up to 3 months.