Description
A creamy and comforting vegan scalloped potatoes recipe made with sliced Yukon Gold potatoes, a rich cashew-based sauce, and savory sautéed onions and garlic, baked to bubbly perfection.
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 preferred)
- 1/2 cup nutritional yeast
- 1 1/2 teaspoons salt
Other Ingredients
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 4 large garlic cloves, minced
- Optional for serving: vegan parmesan, chopped fresh chives
Instructions
- Prep 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 Creamy Sauce: Drain the soaked cashews. In a high powered blender, add the cashews, vegetable broth, non-dairy milk, nutritional yeast, and salt. Blend on high for several minutes until very smooth and creamy.
- Sauté Aromatics: Heat olive oil in a large sauté pan over medium heat. Add the sliced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook, stirring constantly, for another minute. Remove from heat and set aside.
- Assemble Layers: Spread half of the sliced potatoes evenly in the prepared baking dish. Pour half of the creamy sauce over the potatoes, then evenly distribute the onion and garlic mixture on top of the sauce.
- Complete Assembly: Layer the remaining potatoes over the onion mixture, then pour the remaining sauce on top.
- Bake: Place the baking dish in the preheated oven and bake for 60 minutes. Check a few potatoes to ensure they are fork tender and cooked through. If needed, bake for an additional 10-20 minutes until potatoes are soft and the sauce is bubbly and thick.
- Serve: Remove from oven and sprinkle with vegan parmesan and chopped fresh chives if desired. Serve warm and enjoy your vegan scalloped potatoes.
Notes
- You may omit the onions and garlic, but they add profound flavor to the dish.
- Yukon Gold potatoes provide the best texture and flavor, but russet or sweet potatoes can be used for a twist.
- Try to slice potatoes evenly about 1/8 inch thick for uniform cooking. Thicker slices will require longer baking time.
- If you don’t have a high-powered blender, soak cashews for longer (at least 1 hour) or try blending longer to get a smooth sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
