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Best Vegan Scalloped Potatoes Recipe

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This recipe for Best Vegan Scalloped Potatoes offers a creamy, comforting dish made from scratch using cashews, nutritional yeast, and spices for a flavorful, dairy-free, oil-free, and gluten-free meal. Ready in just over an hour, these scalloped potatoes are a wholesome vegan twist on classic comfort food, perfect for any occasion.

Ingredients

Potatoes

  • 2 lb Yukon Gold potatoes
  • Pinch of sea salt
  • Freshly cracked black pepper to taste
  • 6-8 slices vegan pepper jack cheese (optional)
  • Fresh dill or chives for garnish

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

Instructions

  1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the potatoes.
  2. Prepare Potatoes: Scrub the Yukon Gold potatoes thoroughly; peeling is not necessary for these potatoes. If using russet potatoes, peel them first.
  3. Slice Potatoes: Using a mandoline slicer or sharp knife, slice the potatoes into 1/8 inch thick slices. The slices should be firm enough to hold shape but not too thick. Season with a pinch of sea salt and freshly cracked black pepper.
  4. Arrange Potatoes: Transfer the potato slices to a lightly oiled 8×10 baking dish, spreading them evenly. Use a dab of vegan butter or spray for oiling; for oil-free versions, use a seasoned cast iron dish or line with parchment paper.
  5. Make Cream Sauce: In a powerful blender, combine water, raw cashews, nutritional yeast, onion powder, garlic powder, sea salt, and smoked paprika. Blend until smooth and creamy.
  6. Assemble Dish: Pour the cream sauce evenly over the arranged potatoes. Optionally, layer the top with vegan pepper jack or smoked gouda cheese slices to add a melty, flavorful layer.
  7. First Bake: Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes to allow the potatoes to partially cook and absorb the sauce.
  8. Second Bake: Increase the oven temperature to 400°F, remove the foil, and bake uncovered for an additional 15 minutes or until potatoes are fork-tender. Begin testing for doneness after 10 minutes to avoid overcooking. Optionally bake uncovered during the last 10 minutes to crisp edges.
  9. Garnish and Serve: Remove from oven and garnish with fresh dill, thyme, or chives and a sprinkle of red chili flakes if desired. Serve warm as a hearty vegan side or main dish.

Notes

  • Use Yukon Gold potatoes for a creamier texture; russet potatoes can be used but require peeling.
  • The vegan cheese topping is optional and can be omitted for an oil-free, whole-food plant-based version.
  • If you do not have a mandoline slicer, slicing with a sharp knife is acceptable but may take more time.
  • To keep this recipe oil-free, replace the lightly oiled dish with a seasoned cast iron dish or use parchment paper.
  • Test potatoes after 45 minutes of total baking time to prevent overcooking.
  • Leftovers can be refrigerated and reheated gently in the oven or microwave.

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