Vegan Scalloped Potatoes

This vegan scalloped potato dish is the perfect comfort dish for the holidays. Potato slices are smothered and baked with creamy, garlicky, cheesy cashew sauce, and they are so easy to prepare.

5 from 1 vote

Print Pin

Course: Side Dish

Cuisine: American

Keyword: scalloped potatoes, vegan scalloped potatoes

Prep Time: 20

Cook Time: 1

Servings: People

Calories: 322kcal

Equipment

1 casserole dish

Ingredients

Potatoes

6 medium potatoes
2 spring onions cut into slices

Cheesy Sauce

1 1/2 cups raw cashews soaked for 2 hours
3 cups vegetable broth
1/4 cup nutritional yeast flakes
2 tablespoons coconut milk
1 tablespoon onion chopped
2 cloves garlic
1 1/2 teaspoon salt or to taste
1/4 teaspoon paprika
1/8 teaspoon Cayenne pepper
1 cup vegan cheese (optional)

Instructions

For The Potatoes

First, scrub, peel potatoes and cut into 1/8 inch thick slices. Chop the spring onions and set aside. Preheat oven 400 degrees F.

For The Sauce

Meanwhile, prepare the cheese sauce. Drain and rinse cashews and place in a high-speed blender or food processor with vegetable broth, yeast flakes, coconut milk, onion, garlic, salt, paprika, and cayenne pepper. Process until smooth and creamy.
Now, let's create layers of deliciousness. Spray a casserole or baking dish with oil. Arrange the potato slices and green onions at the base of the dish, and pour the cheese sauce over them. Repeat these layers, and finish off with a sprinkle of vegan cheese shreds for that extra burst of flavor.
Cover the casserole dish with parchment paper, then foil on top, and bake for 40 minutes. Remove the cover and bake for 20 minutes or until the potatoes are tender and the top golden.
Sprinkle top with fresh, chopped green onions, and serve!

Nutrition