Vegan Scalloped Potatoes Recipe
This Vegan Scalloped Potatoes recipe features thinly sliced potatoes baked in a creamy cashew and plant-based milk sauce infused with nutritional yeast and aromatic spices. It’s a comforting, dairy-free twist on a classic side dish, perfect for holiday dinners or weeknight meals.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Scale
Cashew Sauce
- 1 2/3 cups plant-based milk
- 1 2/3 cups vegetable broth
- 1 cup cashews (soaked)
- 2 tbsp tapioca flour (or arrowroot flour)
- 1/2 tsp paprika
- Ground black pepper (to taste)
- 1/2 cup nutritional yeast
- 1 1/4 tsp sea salt
- 1 tsp onion powder
- 3–4 garlic cloves
Main Ingredients
- 3 lb potatoes (about 7–8 medium, peeled and thinly sliced)
- 1 medium onion (peeled and thinly sliced)
- Fresh herbs (parsley or chives for garnish)
Instructions
- Soak Cashews: Soak the cashews in boiling water for about 15 minutes to soften them, then drain.
- Prepare Vegetables: Peel and thinly slice the potatoes (about 1/8 inch thick) and the onion.
- Preheat Oven and Prep Dish: Preheat your oven to 400°F (204°C) and grease a 9×13 inch (23×33 cm) baking dish.
- Make Cashew Sauce: In a blender, combine plant-based milk, vegetable broth, soaked cashews, tapioca flour, paprika, black pepper, nutritional yeast, sea salt, onion powder, and garlic cloves. Blend on high for 1-2 minutes until completely smooth. The sauce will initially be thin but will thicken during baking. Taste and adjust seasoning as needed.
- Assemble Layers: Spread half of the sliced potatoes evenly in the baking dish, pour half of the cashew sauce over them, then evenly layer the sliced onions on top. Add the remaining potatoes and pour over the rest of the sauce.
- Bake: Bake uncovered for 60-70 minutes or until the potatoes are fork-tender and the top is golden brown. Baking time may vary slightly depending on potato slice thickness.
- Rest and Garnish: Allow the scalloped potatoes to cool for 5-10 minutes to set, then garnish with fresh parsley or chives before serving.
Notes
- Soaking cashews in boiling water helps create a smooth, creamy sauce without a raw taste.
- Use firm, starchy potatoes like Russets or Yukon Golds for best texture.
- Tapioca flour acts as a natural thickener in the sauce; arrowroot can be used as a substitute.
- Adjust salt and spices in the sauce to your taste preference before baking.
- For a nuttier flavor, lightly toast cashews before soaking.
Keywords: vegan scalloped potatoes, dairy-free scalloped potatoes, creamy potato bake, plant-based side dish, holiday vegan recipes
Find it online: https://kitchenbyrita.com/vegan-scalloped-potatoes-recipe/
