Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.