This is a delicious recipe for scalloped potatoes that is totally vegan, and yet, non-vegans can enjoy it. We have non-vegan relatives that love it.
10 large potatoes, peeled and cubed
1/2 block tofu, drained and cubed
1/2 cup raw, sliced almonds
1 1/2 tsp. onion powder (make it 1 tsp. if you are not a great onion lover. If you are a great onion lover you can go up to 1 1/2 Tbsp. for a zesty dish!)
1/2 tsp. garlic powder (1 tsp. if you like it zesty)
Salt to taste
2 cups soy milk, plain
1 1/2 cups water
3 Tbsp. cornstarch
1/2 cup olive oil
In a food processor or blender, process the tofu, the almonds, the milk, the cornstarch, the seasonings, and the water, till you have a smooth cream.
Pour into a large baking dish and add the potatoes. The potatoes must be covered by the liquid. If it doesn't cover the potatoes, add a bit more
water and adjust seasonings. Pour the olive oil on top of the mixture and combine.
Bake at 400º F for 1 and a half hours or until potatoes are golden brown.