Vegan Scalloped Potatoes with Chickpea Cheese Sauce
3/4 cup chickpeas canned or home cooked with liquid
3/4 cup almond milk or other non-dairy milk plain and unsweetened
1/4 cup nutritional yeast
1 clove large garlic
1/2 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon ground black pepper
1 tablespoon fresh chives snipped
2 pounds potatoes Yukon gold or red
additional snipped chives for garnish
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.