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Vegan Scalloped Potatoes

Creamy and comforting, this vegan scalloped potatoes recipe is a plant-based twist on a classic dish. Made with a rich cashew-based sauce, it's perfect for a cozy dinner or holiday side.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 pounds potatoes sliced 1/8 inch thick
  • 1 cup raw cashews *
  • 2.5 cups unsweetened almond milk or vegetable broth (or combo)
  • 0.25 cup nutritional yeast optional
  • 2 garlic cloves or 2 teaspoons garlic powder
  • 1 teaspoon onion powder ***
  • 1 teaspoon mineral salt
  • 0.5 teaspoon fresh ground pepper
  • 0.5 lemon juice of 1/2 lemon or 1 teaspoon apple cider vinegar
  • 0.125 teaspoon nutmeg optional
  • 1 teaspoon fresh thyme to garnish

Method
 

  1. Preheat oven to 375 degrees F.
  2. Slice potatoes into 1/8 inch slices.
  3. Blend cashews, milk/broth, nutritional yeast, garlic, onion powder, salt, pepper, and lemon juice/vinegar until creamy.
  4. Layer sauce and potatoes in a baking dish, topping with thyme and vegan cheese (optional).
  5. Bake covered for 40 minutes, then uncovered for 30 minutes, until potatoes are fork tender. Sprinkle with thyme and cool before serving.
  6. Garnish with optional chopped chives, parsley, or more fresh thyme and/or freshly ground pepper.
  7. Store leftovers in an air container in the refrigerator for up to 5 days. Reheat in oven at 350, covered with foil, for 20 – 30 minutes, until warmed through.

Notes

Covering the dish while baking helps to steam the potatoes and ensure they cook evenly. If you don't have a lid, foil or a silpat mat works well.