November 12, 2018

Vegan Scalloped Potatoes

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! (Vegan, gluten-free, oil-free)



Ever since I can remember I've been a huge fan of all things potato. But especially mashed (with gravy of course!) 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 just 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. Please check out the notes below the recipe before making for additional info and tips!

As always, come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing your recreations.


Vegan, gluten-free, oil-free
Makes about 10 side servings

Ingredients
3 1/2 lbs. potatoes (I use yukon gold)
2 small/medium onions
5 cloves garlic (or more)
Optional garnish: chives, thyme, sage, rosemary, parsley, etc.

{For the creamy sauce}
1 1/2 cups raw cashews (I use this brand)
2 cups soy milk, plain & unsweetened
1 3/4 cups vegetable broth
2/3 cup nutritional yeast (I use this brand)
1 1/2 Tbsp. white miso paste (or 1 1/2 tsp. salt)
1/2 tsp. smoked paprika (or more)

Directions
Quick soak the cashews: in a bowl, cover the raw cashews with hot water (~160 F) until they're submerged. Set aside and let sit for about 10-15 minutes. (This makes them easier to blend.)
Preheat oven to 400.
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 - please read!
  • When layering, be sure to leave a little room (not filling it completely to the brim) as the sauce will thicken and bubble in the oven.
  • Baking times can vary based on your oven and how thin you sliced the potatoes. After 60 minutes, gently pierce potatoes with a fork to check tenderness and return to oven for 10-20 minutes if necessary.
  • I prefer Yukon golds since they're creamy/buttery, but feel free to substitute russets or even sweet potatoes or yams. (Or a fun 50/50 mix of Yukons and sweet potatoes!)
  • I highly recommend using miso in the sauce for added depth of flavor, but if you don't have any, salt will work great too!
  • Peeling the potatoes is personal preference - I usually don't bother, but peel yours if you'd like!
  • Extra-cheesy option: sprinkle a light layer of dairy-free cheddar shreds in the middle layer as you're assembling before baking. (Or top with cheese during the last 10-15 minutes of bake time.)

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