Vegan Scalloped Potatoes
These creamy vegan scalloped potatoes are made with a rich cashew sauce, perfectly tender potatoes, and a golden, crispy top—comforting, delicious, and completely plant-based!
Ingredients
For the Potatoes
- 3 lbs Yukon Gold or Russet potatoes thinly sliced
- 1 small onion finely sliced (optional)
- 2 tbsp olive oil or vegan butter
For the Sauce
- 1 ½ cups raw cashews soaked for 2 hours or boiled for 10 minutes
- 2 cups unsweetened plant-based milk
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp miso paste for umami flavor, optional
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Dijon mustard
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp smoked paprika optional
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with olive oil or vegan butter.
- Make the sauce: Blend all the sauce ingredients until completely smooth. Taste and adjust seasoning if needed.
- Layer the potatoes: Arrange a layer of potatoes in the dish, sprinkle some onions (if using), and pour a portion of the sauce. Repeat layers until all potatoes are used, finishing with sauce on top.
- Bake covered: Cover with foil and bake for 40 minutes.
- Bake uncovered: Remove the foil and bake for another 15-20 minutes, until the top is golden and bubbly.
- Rest & Serve: Let it sit for 10 minutes before serving for the best texture.