Vegan Scalloped Potatoes
These vegan scalloped potatoes are layered with thinly sliced potatoes in a rich creamy dairy-free sauce. This comforting vegan side dish is baked until golden and bubbly making it the perfect plant-based addition to any holiday table.
Tender layered vegan scalloped potatoes baked in a creamy cashew-based sauce until perfectly golden.
Nutrition per serving
Ingredients
Main
Sauce
Seasoning
Layers
Instructions
Blend the Cream Sauce
Drain soaked cashews and blend with vegetable broth garlic nutritional yeast onion powder salt and pepper until completely smooth. Adjust seasoning to taste.
Layer the Potatoes
Grease a 9x13 baking dish. Layer one third of potato slices and onion slices in the dish overlapping slightly. Pour one third of the sauce over evenly. Repeat layers twice more ending with sauce on top.
Cover and Bake
Cover the baking dish tightly with foil and bake at 375 degrees Fahrenheit for 45 minutes until potatoes are tender when pierced with a fork.
Brown the Top
Remove foil and bake uncovered for an additional 15 minutes until the top is golden brown and sauce is bubbling around the edges. Let rest 10 minutes before serving.
Substitutions
Common mistakes
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