Vegan Scalloped Potatoes
These Vegan Scalloped Potatoes are creamy, comforting, and full of flavor, making them a perfect side dish for any gathering. I love how the cashew cream adds that luscious texture without any dairy!
Every time I make these Vegan Scalloped Potatoes, I’m reminded of cozy family dinners where comfort food ruled the table.
I can still picture my grandmother's cheesy scalloped potatoes, and this recipe captures that nostalgia beautifully—minus the coconut coconut cream!
A little tip: soaking the cashews ahead of time makes blending them into a smooth sauce a breeze, so don’t skip that part.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For the cashews, soaking them makes all the difference in achieving that creamy texture. If you don’t have time to soak, you can boil them for about 10 minutes instead. As for the potatoes, Russet potatoes work well here, but Yukon Gold can also give you a creamier texture if you prefer.
Tips & Notes
- •I love to add a sprinkle of smoked paprika on top before baking for an extra depth of flavor.
- •If you want a bit of crunch, you can top it off with some breadcrumbs mixed with a little olive oil before the final baking.
Recipe Variations
- •Sometimes, I’ll throw in some sautéed mushrooms or spinach between the layers for added nutrients and flavor.
- •You can also substitute the almond almond milk with coconut almond milk for a richer, creamier result.
Storage & Freezing
These scalloped potatoes store well in the fridge for about 3-4 days. Just let them cool completely before transferring them to an airtight container. Reheat them in the oven or microwave until warmed through.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can assemble the dish a day in advance and store it in the fridge. Just pop it in the oven when you’re ready to bake.
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These Vegan Scalloped Potatoes are creamy, comforting, and full of flavor, making them a perfect side dish for any gathering. I love how the cashew cream adds that luscious texture without any dairy!
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with olive oil.
- 2
In a blender, combine the soaked cashews, almond almond milk, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Blend until completely smooth and creamy. If it’s too thick, you can add a splash more almond almond milk.
- 3
Layer half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cashew coconut cream over the potatoes, spreading it out evenly.
- 4
Repeat with the remaining potatoes and cashew coconut cream, finishing with a layer of coconut cream on top.
- 5
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- 6
After 30 minutes, remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown.
- 7
Let it sit for about 5-10 minutes before serving. Garnish with fresh parsley and enjoy!
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