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
*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.)