Scalloped potatoes are a classic Thanksgiving dish, but are traditionally loaded with heavy cream, cheese, and flour. Our recipe is an up-leveled version that tastes just as good as you remember grandma making. This recipe falls under our 80:20 eating, as we keep potatoes, yeast, and goat cheese off our plates while cleansing. However, this recipe could be easily modified to be more cleanse-friendly by leaving out the yeast, substituting our Vegan Cashew Cheese for the goat cheese, and swapping out the potatoes for another tender root veggie, like rutabaga, turnips, parsnips, or even golden beets – or mix it up with a combo of your favorites!
Do you have a favorite holiday recipe you’d like us to give a Conscious Cleanse makeover? Let us know in the comments below. We love hearing from our community!
With love and gratitude,
Goat Cheese & Sage Scalloped Potatoes
Yield: 8-10 servings
3 medium shallots, minced
1 ½ pounds Yukon gold potatoes, peeled and thinly sliced
3 large parsnips, peeled and thinly sliced
3 TB. ghee + 1 TB. to grease the pan
3 TB. arrowroot powder
3 cups unsweetened cashew milk
1 TB. nutritional yeast
½ tsp. garlic powder
2 tsp. Dijon mustard
1 tsp. sea salt
½ tsp. ground pepper
3 TB. fresh sage, finely minced
2 ounces goat cheese, crumbled
Sprinkle of paprika
Preheat your oven to 375 degrees F. In a small saucepan melt the 1 TB. ghee. Pour the ghee into the bottom of a 9”x 13” baking pan coating the bottom and halfway up the sides.
In a medium-sized saucepan melt the 3 TB. ghee. When melted add the 3 TB. arrowroot and whisk until smooth. Cook for about 1-2 minutes over medium heat. Slowly add the cashew milk (approx. ¼-½ cup at a time) whisking to avoid lumps and to create a creamy sauce. Add the nutritional yeast, garlic powder, dijon mustard, sea salt, and pepper. Continue to cook until it comes to a simmer whisking the entire time.
Layer the potatoes alternating with the parsnips until the bottom of the pan is covered. Sprinkle with half of the sage. Repeat the process one more time. Pour the cashew milk cream sauce evenly over the potatoes and parsnips. Sprinkle the goat cheese crumbles on top. Dust the top of the potatoes with paprika. Add whole sage leaves on top as a garnish if you desire. Cover the pan with foil and bake for 30 minutes. Remove the foil and bake until the top is golden another 20-30 minutes. Let sit for 20 minutes before serving.
Jo Schaalman and Jules Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.
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