Vegan Scalloped Potatoes with Mushrooms

DAIRY FREE/GLUTEN FREE/ COCONUT OIL/VEGAN/VEGETARIAN

My husband loves scalloped potatoes and I haven’t made it in a while because my recipe is cheese based. For some reason I had a hankering for them yesterday and looked up some dairy free recipes. I didn’t much like my options, and remember a cauliflower ‘Alfredo’ sauce I had pinned, and decided to use it in my attempt at dairy free scalloped potatoes.

Oh, and I added sautéed mushrooms for fun. J

Ingredients

3lbs russet potatoes, peeled and sliced

12oz mushrooms, sliced (These are optional. They give it a cream of mushroom taste if you like that.)

2Tbs coconut oil

Sauce

Small head of cauliflower, broken into small florets

½ cup almond milk

1 cup of vegetable broth

8 garlic cloves, chopped

2 Tbs coconut oil

Salt & Pepper to taste

Recipe

Sauce

1. Steam the cauliflower for 10 minutes or until slightly soft all the way through.
2. Sautee the garlic in coconut oil.
3. Add all of the sauce ingredients to a blender and puree until smooth.

 Potatoes, Mushrooms and Assembly

1. At the same time you are steaming the cauliflower boil potatoes for 15 min or until slightly soft.
2. Sautee the mushrooms in the coconut oil until lightly browned.
3. Layer the bottom of a ­­­2.5 quart baking dish with potatoes, then with mushrooms and then sauce, and continue until all the ingredients are used up.
4. Bake for 45 minutes at 375 degrees.
5. Enjoy!

OriginalRecipe for Cauliflower ‘Alfredo’ Sauce