Vegan Scalloped Potatoes with Chickpea Cheese Sauce
These vegan scalloped potatoes are made with a creamy, cheesy sauce thickened with chickpeas and containing no flour, starch, gluten, or soy.
You can leave the skins on the potatoes if you like, which makes this casserole come together much more quickly. The skins do make it slightly less easy to cut and messier to eat, so for special occasions, I suggest peeling.
Open a can of chickpeas. Pour the liquid into a 2-cup measuring cup and add enough non-dairy milk to reach the 1 1/2 cup mark. (If using home-cooked chickpeas, use 3/4 cup cooking liquid.) Pour into blender. Add 3/4 cup of chickpeas, nutritional yeast, garlic, salt, turmeric, and pepper. Blend on high speed until completely smooth. Add the chives without blending and set aside.
Preheat oven to 400F and lightly oil a medium-sized casserole dish. (The oil prevents sticking; leave it out at your own risk.)
Wash the potatoes and peel them if you like. Slice them about 1/4-inch thick (a mandolin speeds up the process and ensures that they are all the same thickness.) Place about a third of them overlapping to cover the bottom of the dish. Pour about 1/2 cup of the sauce over them. Add another layer and cover with another 1/2 cup of sauce. Repeat with remaining potatoes and sauce.
Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 15-25 minutes, or until the potatoes are fork tender. If the top starts to brown too much, loosely cover with foil until potatoes are done.
Sprinkle with additional chives and serve hot.
Serving size is 1/6 of recipe.One serving is 4 points on Weight Watchers Freestyle program.