Vegan Scalloped Potatoes

why make this recipe

Vegan Scalloped Potatoes are a delicious and comforting dish that everyone can enjoy. They are creamy, cheesy, and full of flavor, making them an excellent choice for family dinners, holiday gatherings, or just a cozy night at home. This recipe uses simple plant-based ingredients that are easy to find and prepare. Plus, it’s a healthier alternative to traditional scalloped potatoes, allowing you to indulge without guilt.

how to make Vegan Scalloped Potatoes

Ingredients:

• 4 large potatoes, thinly sliced
• 1 cup cashew cream
• 1 cup vegetable broth
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine cashew cream, vegetable broth, nutritional yeast, garlic powder, onion powder, salt, and pepper.
3. Layer half of the sliced potatoes in a greased baking dish. Pour half of the cream mixture over the potatoes.
4. Add the remaining potato slices on top and pour the rest of the cream mixture.
5. Drizzle olive oil on top.
6. Cover with foil and bake for 45 minutes.
7. Remove foil and bake for an additional 15 minutes until golden brown.
8. Garnish with fresh parsley before serving.

how to serve Vegan Scalloped Potatoes

Vegan Scalloped Potatoes make a great side dish for any meal. They pair well with salads, roasted vegetables, or grilled tofu. You can also serve them alongside your favorite plant-based protein for a complete meal. Just scoop onto plates and enjoy!

how to store Vegan Scalloped Potatoes

If you have leftovers, let the potatoes cool down before storing them. Place them in an airtight container and keep them in the fridge for up to 4 days. You can reheat them in the oven or microwave when you’re ready to enjoy them again.

tips to make Vegan Scalloped Potatoes

• Ensure you slice the potatoes thinly for even cooking.
• For extra creaminess, blend the cashew cream until it’s smooth before mixing it with the other ingredients.
• Feel free to add some vegetables like spinach or kale for added nutrition.

variation

Try experimenting with different herbs and spices in the cream mixture. You can add thyme, rosemary, or even a pinch of nutmeg to enhance the flavors.

FAQs

Can I use other types of potatoes?
Yes, you can use other types of potatoes, such as Yukon Gold or even sweet potatoes, but cooking times may vary slightly.

Can I make this recipe ahead of time?
Yes, you can prepare the dish ahead of time and store it in the fridge. Just bake it when you’re ready to serve.

Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it does not contain any wheat-based products.

Vegan Scalloped Potatoes

A creamy, cheesy, and flavorful dish that's perfect for family dinners or cozy nights at home. This healthy alternative to traditional scalloped potatoes is made with simple plant-based ingredients.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Potato Layers

• 4 large large potatoes, thinly sliced Ensure they are sliced thinly for even cooking.

Cream Mixture

• 1 cup cashew cream Blend until smooth for extra creaminess.
• 1 cup vegetable broth Use low-sodium if preferred.
• 1 tablespoon nutritional yeast Adds a cheesy flavor.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste Salt and pepper
• 1 tablespoon olive oil For drizzling on top.

Garnish

• to taste Fresh parsley For garnishing before serving.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine cashew cream, vegetable broth, nutritional yeast, garlic powder, onion powder, salt, and pepper.
3. Layer half of the sliced potatoes in a greased baking dish. Pour half of the cream mixture over the potatoes.
4. Add the remaining potato slices on top and pour the rest of the cream mixture.
5. Drizzle olive oil on top.

Baking

1. Cover with foil and bake for 45 minutes.
2. Remove foil and bake for an additional 15 minutes until golden brown.

Serving

1. Garnish with fresh parsley before serving.

Notes

If you have leftovers, let the potatoes cool down before storing them in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave when ready to enjoy. Feel free to add other vegetables like spinach or kale for added nutrition. Experiment with different herbs and spices for enhanced flavor.