Vegan Scalloped Potatoes
These vegan scalloped potatoes are as creamy and comforting as the holiday classic, minus the dairy! They'll make an easy side dish, perfect for any gathering.
Servings 10 servings
Calories 225kcal
Ingredients
- 1 tbsp water
- 1 yellow onion, thinly sliced into half-moons
- 3 cloves garlic, minced
- 2 tsp Herbes de Provence
- 3 1/2 lbs Yukon Gold potatoes, sliced into 1/8-inch thick slices
- Non-stick baking spray
For the sauce:
- 1 cup raw cashews, soaked overnight (see notes for quick soak)
- 3 cups unsweetened almond milk
- 1 tbsp Better than Bouillion vegetable base
- 2 tbsp arrowroot powder
- 1/2 cup nutritional yeast
- 1/2 tsp smoked paprika
- 1 tsp salt
- Pinch of black pepper
Instructions
- Preheat the oven to 400°F and lightly grease a 9 x 13 casserole dish with non-stick baking spray.
- Place a non-stick skillet over medium-low heat.
- Add the water and onions. Saute for 7 to 10 minutes or until the onion slices are starting to become golden.
- Add the garlic and Herbs de Provence. Saute for another minute, stirring constantly, or until the garlic is fragrant. Remove the pan from heat and set aside.
- Add all the sauce ingredients to a blender and blend on High until completely smooth.
- Add half of the potato slices to the prepared baking dish and top them with half of the blended sauce. Add the onion mixture as well.
- Repeat the layers, making sure all the potatoes are covered with sauce.
- Bake the scalloped potatoes for 60 to 70 minutes or until fork-tender. Broil slightly for a more browned top, serve, and enjoy!
Notes
- If you don't have the time to soak the cashews overnight, place them in a pot and add enough water to submerge them. Bring to a boil, lower the heat, and simmer for 15 minutes. You can add cold water to help them cool down faster, then drain and rinse the cashews before using them as directed.
- The skins of Yukon Gold potatoes are relatively thin, so you can just give them a good scrub, and you're good to go. But if you use other potatoes with thicker peels, like Russet potatoes, you may want to peel them before slicing to get the best texture for your vegan scalloped potatoes.
- Slice your potatoes evenly so they cook at the same rate. To save time, you can use a mandoline slicer.
Nutrition
Serving: 1c | Calories: 225kcal | Carbohydrates: 36g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 342mg | Potassium: 821mg | Fiber: 5g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 33mg | Calcium: 123mg | Iron: 3mg