Classic scalloped potatoes get a healthy make-over! These Vegan Scalloped Potatoes are completely dairy-free and made with whole-food plant-based ingredients… but still have all the richness and creaminess of the original!
Ever since I can remember I’ve been a huge fan of all things potato. But especially mashed (with gravy) and scalloped. Total soul-warming goodness! It took a few trial runs, but this healthier version of classic scalloped potatoes is just as creamy and delicious as I remember… except made with no heavy cream or butter and all wonderful whole food, plant-based ingredients. There’s so much flavor from the onions, garlic, and easy cheesy cashew sauce, I’m guessing people wouldn’t ever guess it’s as healthy as it actually is!
A big pan of bubbly, creamy scalloped potatoes is always a great choice for gatherings and holidays. (Or if you’re like me, to treat yourself to some comfort throughout the week.) 😉 Hope you enjoy these as much as we do. Before making, please check the notes below the recipe for additional info and tips!
PS – come join The Garden Grazer on Instagram and share a photo if you make this! (Also please leave a review & star rating below if you give it a try – your feedback is always very appreciated. Thank you!)
Vegan Cheesy Scalloped Potatoes
Ingredients
- 3 1/2 lbs. potatoes (I use yukon gold)
- 2 small/medium onions
- 5 cloves garlic (or more)
For the creamy sauce:
- 1 1/2 cups raw cashews
- 2 cups plain soy milk (unsweetened)
- 1 3/4 cups vegetable broth
- 2/3 cup nutritional yeast
- 1 1/2 Tbsp. white miso paste (or 1 1/2 tsp. salt)
- 1/2 tsp. smoked paprika (or more)
Garnish (optional):
- Chives, thyme, sage, rosemary, parsley, etc.
Instructions
- Quick soak the cashews: in a bowl, cover the raw cashews with hot water (~160°F / 71°C) until they’re submerged. Set aside and let sit for about 10-15 minutes. (This makes them easier to blend.)*
- Preheat oven to 400°F (204°C).
- Dice onions and mince garlic.
- In a skillet over med-high heat, saute onions with a little salt for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil saute method.) Add garlic, stir, and saute 1 more minute. Set aside.
- Meanwhile, thinly slice the potatoes about 1/8-inch thick. Set aside.
- Make the creamy sauce: drain water from the soaked cashews and add them to a high-powered blender with the rest of the sauce ingredients. Blend for 1 minute or until smooth.
- In a 9 x 13-inch casserole dish (lightly sprayed or buttered to help prevent sticking if desired), begin layering. Layer half the potatoes, then the entire onion/garlic mixture, then pour half the sauce on top.
- Layer the rest of the potatoes and pour the remaining sauce on top. (Potatoes should be mostly submerged – you can gently press down if needed.)
- Bake for 60 minutes or until crust is lightly golden and potatoes are cooked through.
- Add garnishes if desired and salt/pepper to taste.
Notes
Nutrition Per Serving (estimate)
Enjoying these Vegan Scalloped Potatoes? Also feel free to check out this Vegan Mini Meatloaf, Lentil Quinoa Fall Salad or Lemon Garlic Orzo with Asparagus!
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