Vegan Cheesy Scalloped Potatoes
Classic scalloped potatoes get a healthy make-over! These Vegan Cheesy 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!
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Servings: 10 side servings
- 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 (I use this brand)
- 1 1/2 Tbsp. white miso paste (or 1 1/2 tsp. salt)
- 1/2 tsp. smoked paprika (or more)
- Chives, thyme, sage, rosemary, parsley, etc.
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.
*If you don't have a high-speed blender, you may want to soak your cashews 8 hours or overnight.
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.)
Calories: 249kcal | Carbohydrates: 32g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Potassium: 957mg | Fiber: 6g | Sugar: 3g | Vitamin A: 395IU | Vitamin C: 23.7mg | Calcium: 130mg | Iron: 7mg