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Best Vegan Scalloped Potatoes Recipe

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3.9 from 2 reviews

This Best Vegan Scalloped Potatoes recipe features tender Yukon Gold potatoes baked in a creamy, dairy-free cashew sauce with a blend of savory seasonings. Optionally topped with melty vegan pepper jack cheese, this dish is a comforting plant-based twist on a classic favorite, perfect for family dinners or special occasions.

Ingredients

Potatoes

  • 2 lb Yukon Gold potatoes
  • Pinch of sea salt
  • Freshly cracked black pepper
  • Vegan butter or oil for greasing the baking dish

Cream Sauce

  • 1.75 cups water
  • 3/4 cup raw cashews
  • 2 tbsp nutritional yeast
  • 3 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp smoked paprika

Toppings

  • 6-8 slices vegan pepper jack cheese (optional, omit for Plantricious WFPB)
  • Fresh dill or chives for garnish

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the scalloped potatoes.
  2. Prepare the potatoes: Scrub the Yukon Gold potatoes thoroughly to avoid peeling. If you are using russet potatoes, peel them first. Slice the potatoes into 1/8 inch thick slices using a mandoline slicer or a sharp knife, ensuring they are not paper-thin.
  3. Season and arrange potatoes: Lightly season the potato slices with sea salt and freshly cracked black pepper. Transfer them to a lightly oiled 8×10 baking dish and shake gently to spread the slices evenly. For oil-free preparation, use a seasoned cast iron dish or parchment paper.
  4. Make the cream sauce: In a powerful blender like a Vitamix, combine water, raw cashews, nutritional yeast, onion powder, garlic powder, sea salt, and smoked paprika. Blend until smooth and creamy.
  5. Assemble the dish: Pour the blended cream sauce evenly over the potatoes in the baking dish. Optionally, layer the top with vegan pepper jack or smoked gouda cheese slices for added flavor and meltiness.
  6. Bake covered: Cover the dish with aluminum foil and bake at 375°F for 35 minutes to allow the potatoes to absorb the sauce and start cooking through.
  7. Bake uncovered to finish: Increase the oven temperature to 400°F and bake uncovered for an additional 15 minutes, or until the potatoes are fork tender and the top is slightly golden. You may check after 10 minutes to avoid overcooking.
  8. Garnish and serve: Remove from oven and garnish with fresh dill or chives and optional red chili flakes. Serve warm as a comforting vegan side or main dish.

Notes

  • If using russet potatoes, peel before slicing as their skin is tougher.
  • For a whole-food, plant-based plan (Plantricious WFPB), omit the vegan cheese and use no oil by lining the dish with parchment paper or using a seasoned cast iron pan.
  • A powerful blender is necessary to achieve a creamy smooth sauce without grainy texture.
  • Check potato tenderness at 10 minutes during final bake to avoid overcooking.
  • Leftovers keep well in the refrigerator for up to 3 days. Reheat covered to retain moisture.

Find it online: https://flavorspath.com/best-vegan-scalloped-potatoes-recipe/