VEGAN SCALLOPED POTATOES RECIPE
My favorite recipe for vegan scalloped potatoes- ultra creamy, cheesy, garlicky and comforting. And this vegna scalloped potatoes is absolutely no dairy!
These potatoes are so creamy, garlicky, flavorful and over-the-top delicious. The epitome of comfort food, and a must have at any holiday meal! They will be gone so fast, and no one will guess they are vegan.
Vegan Scalloped Potatoes Recipe
This vegan scalloped potatoes- ultra creamy, cheesy, garlicky and comforting. And this vegna scalloped potatoes is absolutely no dairy!
Ingredients
- 4 pounds yukon gold potatoesFor the creamy sauce
- 1 1/2 cups raw cashews, soaked in hot water for 5 minutes
- 2 cups vegetable broth
- 2 cups unsweetened non-dairy milk (I used coconut milk)
- 1/2 cup nutritional yeast
- 1 1/2 teaspoons salt
For the rest
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 4 large garlic cloves, minced
- Optional for serving: vegan parmesan, chopped fresh chives
Instructions
- Peel your potatoes, and slice them into 1/8 inch thick rounds. Preheat the oven to 400 degrees F and lightly grease a 9 x 13 inch baking dish. Set aside.
- Make the creamy sauce: In a high powered blender like a Vitamix, add all the sauce ingredients and blend on high for a few minutes until very smooth.
- Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and saute for 3-4 minutes, until translucent. Now add the garlic to the pan and cook, stirring constantly for another minute. Turn off heat and set aside.
- Spread half of the sliced potatoes in the baking dish. Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce.
- Layer the rest of the potatoes, and then the rest of the sauce. Bake for 60 minutes, then check a few potatoes to make sure they are fork tender and cooked through. If not, put back in the oven for 10-20 more minutes, until done. The sauce should be bubbly and thick.
- Sprinkle vegan parmesan and chopped fresh chives on top, if desired and serve. Enjoy!
Recipe Notes
May leave out the onions and garlic if desired, but they add a lot of flavor to the dish.
I like using yukon gold potatoes in this recipe, but russets will work as well. Or try sweet potatoes for variety!
Try to slice your potatoes similar levels of thickness; this will help them cook more evenly. If you slice your potatoes thicker, they will take longer to cook, so keep this in mind.
Recipe Adapted : VEGAN SCALLOPED POTATOES @ noracooks
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