Vegan Scalloped Potatoes
A healthier scalloped potato recipe made with whole-food, plant-based ingredients. But still as rich and creamy as the traditional version!
Servings10 side servings
- 3 1/2 lbs. potatoes (I use yukon gold)
- 2 small/medium yellow 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)
- Chives, thyme, sage, rosemary, parsley, etc.
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 medium-high heat, sauté onions with a little salt for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.) Add garlic, stir, and sauté 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.
*Blender: If you don't have a high-speed blender, you may want to soak your cashews 8 hours or overnight.
Layering: 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 time: This 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.
Potatoes: I prefer Yukon golds since they’re creamy/buttery, but feel free to substitute russets or even sweet potatoes or yams. 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: 274 kcal | Carbohydrates: 39 g | Protein: 10 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Potassium: 958 mg | Fiber: 6 g | Sugar: 4 g | Vitamin A: 243 IU | Vitamin C: 33 mg | Calcium: 96 mg | Iron: 3 mg