Vegan Scalloped Potatoes
Creamy, indulgent Vegan Scalloped Potatoes featuring thinly sliced potatoes layered with a rich cashew-based sauce infused with garlic, herbs, and nutritional yeast for that essential “cheesy” flavor. Pure comfort food, veganized to perfection.
Ingredients
- 3 pounds Yukon Gold potatoes sliced 1/8 inch thick
- 1 1/2 cups raw cashews soaked in hot water for 30 minutes
- 2 cups vegetable broth
- 3 cloves garlic
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 medium yellow onion thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh chives chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or vegan butter.
- Prepare the cashew cream sauce by draining the soaked cashews and placing them in a high-speed blender with vegetable broth, garlic, nutritional yeast, lemon juice, salt, pepper, and nutmeg. Blend until completely smooth and creamy, about 1-2 minutes.
- Heat olive oil in a skillet over medium heat and add sliced onions. Sauté for 5-7 minutes until soft and translucent but not browned.
- Mix the sautéed onions into the cashew cream sauce along with the fresh thyme, and stir to combine thoroughly.
- Begin layering your casserole by placing a single layer of sliced potatoes in the bottom of the prepared baking dish, slightly overlapping them.
- Pour approximately 1/4 of the sauce over the first layer of potatoes, using a spatula to spread it evenly.
- Repeat with remaining potatoes and sauce, creating 3-4 layers and finishing with sauce on top. Ensure all potato slices are covered to prevent them from drying out.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and the potatoes are fork-tender.
- Let the dish rest for 10 minutes before serving to allow the sauce to set slightly. Garnish with fresh chives just before bringing to the table.
Notes
- For extra richness, add 2 tablespoons of vegan butter to the sauce mixture before blending.
- Yukon Gold potatoes work best for their buttery flavor and creamy texture, but russets or red potatoes can also work.
- If you don’t have time to soak cashews, you can quick-soak them by pouring boiling water over them and letting them sit for 15 minutes.
- For a nut-free version, substitute the cashew cream with 2 cups of unsweetened, plain soy or oat milk blended with 3 tablespoons of all-purpose flour.
- This dish can be assembled up to 24 hours in advance and refrigerated unbaked. Add an extra 10-15 minutes to the baking time if cooking from cold.