Description
This Vegan Scalloped Potatoes recipe features creamy, dairy-free layers of thinly sliced Yukon Gold potatoes baked in a rich cashew and nutritional yeast sauce, flavored with sautéed onions and garlic. It’s a comforting, plant-based twist on a classic casserole, perfect for family dinners or holiday meals.
Ingredients
Scale
Potatoes
- 4 pounds yukon gold potatoes
Creamy Sauce
- 1 1/2 cups raw cashews, soaked in hot water for 5 minutes
- 2 cups vegetable broth
- 2 cups unsweetened non-dairy milk (coconut milk recommended)
- 1/2 cup nutritional yeast
- 1 1/2 teaspoons salt
Other
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 4 large garlic cloves, minced
- Optional for serving: vegan parmesan, chopped fresh chives
Instructions
- Prepare Potatoes: Peel your potatoes, and slice them into 1/8 inch thick rounds. Preheat the oven to 400 degrees F and lightly grease a 9 x 13 inch baking dish. Set aside.
- Make the Creamy Sauce: Drain the cashews. In a high powered blender, add all the sauce ingredients (cashews, vegetable broth, non-dairy milk, nutritional yeast, and salt) and blend on high for a few minutes until very smooth.
- Sauté Onions and Garlic: Heat the olive oil in a large sauté pan over medium heat. Add the sliced onion and sauté for 3-4 minutes, until translucent. Then add the minced garlic and cook, stirring constantly for another minute. Turn off heat and set aside.
- Assemble Layers: Spread half of the sliced potatoes in the baking dish. Top evenly with half of the creamy sauce, then spread the onion and garlic mixture over the sauce. Layer the remaining potatoes on top, followed by the rest of the creamy sauce.
- Bake: Place the baking dish in the oven and bake for 60 minutes. Check a few potato slices to ensure they are fork tender and cooked through. If not done, bake for an additional 10-20 minutes until the sauce is bubbly and thick.
- Serve: Sprinkle vegan parmesan and chopped fresh chives on top if desired. Serve warm and enjoy!
Notes
- You may omit the onions and garlic if desired, but they add significant flavor to the dish.
- Yukon gold potatoes are preferred for this recipe, but russet potatoes or sweet potatoes can be used for a different twist.
- Try to slice your potatoes evenly at about 1/8 inch thickness to ensure even cooking. Thicker slices will require longer baking times.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
