[lauren] this is a keeper.
[lauren] well, here we are, once again
[lauren] it's lauren from hot for food blog and i've decided to do another
[lauren] RECIPE?! video
[lauren] where i see what's in the fridge,
[lauren] and we come up with an idea
[lauren] and we make something we've never made before
[lauren] it's kind of like, the recipe development stage
[lauren] in the flesh
[lauren] i don't know what's gonna happen at the end,
[lauren] the recipe might totally suck
[lauren] or as it had worked out better than worse,
[lauren] uh, we might end up with something brilliant at the end.
[lauren] that actually is a real recipe you can make.
[lauren] soo, let's give it a go!
[lauren] i have these two..
[lauren] john.
[lauren] we're shooting hot for food.
[lauren] snickle's not gonna help.
[lauren] what?
[lauren] cos we have these two random potatoes,
[lauren] a white potato and a russet potato,
[lauren] that i'd like to use.
[lauren] let's start with this as the inspiration.
[lauren] i have.. onion's always good with potatoes.
[lauren] i have these cashews that have been soaking for about five days.
[lauren] that i need to use up.
[lauren] we've done baked potatoes with cashew sour cream before.
[lauren] cream potatoes, like a casserole?
[lauren] like, oh scalloped potatoes is like a potato casserole/
[lauren] so maybe scalloped potatoes.
[lauren] i've never made those before.
[lauren] so the point of these RECIPE?! videos
[lauren] is that people always like writing RECIPE?! at the bottom of our photos that we post on Instagram
[lauren] and sometimes, there ain't no recipe.
[lauren] sometimes i just made something and it actually turned out really good,
[lauren] so i took a picture of it and i put it on Instagram.
[lauren] and then somehow, i'm penalised for not sharing a recipe with you
[lauren] so really, this is meant to inspire you to get cooking
[lauren] and to not be scared in the kitchen.
[lauren] and to take things that you have and make something out of nothing
[lauren] like sometimes you don't need to follow someone's recipe,
[lauren] because you are a brilliant cook,
[lauren] you just have to let it out inside of you.
[lauren] this is not a good mandolin, this mandolin is pretty crappy actually.
[lauren] okay, you put the rubber side down to hold it
[lauren] and then, you go like this.
[lauren] be careful not to slice your wrists open.
[lauren] so these are pretty thin, they should bake
[lauren] properly, right?
[lauren] i'm gonna put some onion in it, why not?
[lauren] i'm just gonna cut these into thin little strips.
[lauren] so this is just the cashews i had soaking in a jar
[lauren] or leftover from something else,
[lauren] now you need a high powered blender to blend the cashews,
[lauren] you can't do it in a regular blender.
[lauren] if you go to hot for food blog.com
[lauren] you'll see we have a recipe for lasagna,
[lauren] for mac and cheese,
[lauren] all of which have some kind of cheesy sauce.
[lauren] and cheese sauce can be made from
[lauren] cashews, milk, you need lemon juice, miso,
[lauren] uh, nutritional yeast
[lauren] you could sometimes use tahini,
[lauren] just to give it a creamy, nutty, cheese like flavour and texture so
[lauren] i generally know how to make a cheese sauce,
[lauren] so we've got half a cup of cashews.
[lauren] add some liquid, we need almond milk, soy milk
[lauren] you could use water, but i think scalloped potatoes are really creamy,
[lauren] so we should use creamy ingredients.
[lauren] i'm gonna do, um, a quarter cup of milk to start,
[lauren] half of a lemon is generally about two tablespoons of lemon juice, just so you know.
[lauren] but i don't think we need two tablespoons in here.
[lauren] i'm gonna go two teaspoons, i think.
[lauren] i have garlic powder always lying around.
[lauren] so let's do half a teaspoon of garlic powder,
[lauren] i'm gonna say like, a teaspoon of tahini just to start
[lauren] okay, nutritional yeast.
[lauren] one tablespoon.
[lauren] arrowroot flour. i'm gonna do a whole teaspoon
[lauren] i don't think that's enough sauce for the amount of potatoes we have.
[lauren] you know what?
[lauren] i'm gonna add unsoaked cashews for this purpose
[lauren] however, you should soak a whole cup of cashews.
[lauren] when you soak cashews, they expand a little bit
[lauren] so when you measure out half a cup,
[lauren] and then you soak it, it's gonna be slightly more than half a cup.
[lauren] you should be measuring the soaked cashews.
[lauren] i have to add more liquid.
[lauren] so another quarter.
[lauren] still, quarter teaspoon salt.
[lauren] white pepper is just, like pepper, but it doesn't make it look brown.
[lauren] let's do quarter teaspoon.
[lauren] let's melt a quarter cup of butter.
[lauren] melt it however you want. microwave, over the stove, i'm gonna put this in the oven.
[lauren] so dump that in there.
[lauren] and the reason i'm using butter is just because
[lauren] scalloped potatoes are pretty rich,
[lauren] tasting an oil, like i think the butter will just be better in there.
[lauren] let's taste what we got here.
[lauren] so we need more lemon juice,
[lauren] so now we're at three teaspoons.
[lauren] i'm gonna go four teaspoons.
[lauren] i think we should be adding miso.
[lauren] so i'm gonna do
[lauren] a teaspoon of miso.
[lauren] that's gonna give it more of that cheesy flavour
[lauren] but you wanna be careful cos too much then makes it taste like soy sauce.
[lauren] now see, i know how much to use of things
[lauren] kind of, cos i've been cooking for a long time
[lauren] which is why you guys need to start cooking,
[lauren] if you're afraid of it cos then you'll start
[lauren] getting used to "oh, this needs this to balance out that flavour, "
[lauren] and you'll start getting a better intuition of what works.
[lauren] so now, let's blend this up.
[lauren] keep in mind that the arrowroot flour's gonna thicken it
[lauren] as it bakes, i think that this is too thick.
[lauren] so i'm gonna add, let's do three quarters of a cup
[lauren] alright, i think we're good after this.
[lauren] okay, so we're gonna pour a little bit of sauce at the bottom of the dish,
[lauren] then we're gonna layer potatoes and onion,
[lauren] and some thyme,
[lauren] maybe, a little bit more salt and pepper
[lauren] and then we'er gonna do more sauce,
[lauren] another layer and pour sauce on the top.
[lauren] so i'm just putting daiya on top,
[lauren] like a quarter of a cup,
[lauren] i'm gonna add a little bit of um,
[lauren] smoked paprika on top
[lauren] like, a very little pinch .
[lauren] and i would say bake it at 400F in your oven
[lauren] preheated
[lauren] they're definitely ready and they smell cheesy
[lauren] whaat!!!
[lauren] VEGAN SCALLOPED POTATOES
[lauren] this is a keeper.
[lauren] it tastes exactly like,
[lauren] scalloped potatoes i had when i was a kid,
[lauren] my god, we actually did it!
[lauren] the full recipe will be listed in the comments below,
[lauren] we'll be back next wedneday with another video for you,
[lauren] and please leave comments, share this if you like it,
[lauren] and get cooking in your kitchen and have fun!
[lauren] starting from scratch, starting from nothing.