Description
A creamy, comforting vegan scalloped potatoes recipe featuring thinly sliced Yukon gold potatoes layered with a rich cashew-based sauce, sautéed onions and garlic, baked to perfection. This plant-based dish makes a satisfying side for any meal and can be topped with vegan parmesan and fresh chives for extra flavor.
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 the potatoes and slice them into 1/8 inch thick rounds. Preheat oven to 400 degrees F and lightly grease a 9 x 13 inch baking dish. Set aside.
- Make Creamy Sauce: Drain soaked cashews. In a high-powered blender, combine cashews, vegetable broth, non-dairy milk, nutritional yeast, and salt. Blend on high for several minutes until very smooth.
- Sauté Onions and Garlic: Heat olive oil in a large sauté pan over medium heat. Add sliced onions and cook for 3-4 minutes until translucent. Add minced garlic and cook, stirring constantly, for 1 minute. Turn off heat and set aside.
- Layer Ingredients: Spread half of the sliced potatoes in the prepared baking dish. Pour half of the creamy sauce evenly over the potatoes. Spread the sautéed onion and garlic mixture over the sauce. Layer remaining potatoes on top, followed by the remaining creamy sauce.
- Bake: Place baking dish in the oven and bake for 60 minutes. Check a few potatoes for tenderness; if not fork-tender, bake for an additional 10-20 minutes until fully cooked and the sauce is bubbly and thick.
- Serve: Sprinkle with vegan parmesan and chopped fresh chives if desired. Serve warm and enjoy your creamy vegan scalloped potatoes.
Notes
- You can omit onions and garlic for a simpler flavor, but they enhance the dish significantly.
- Yukon gold potatoes work best for creamy texture, but russets or sweet potatoes are good alternatives.
- Slice potatoes uniformly to ensure even cooking; thicker slices will increase bake time.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
