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!
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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!
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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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