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Vegan scalloped potatoes with chives and a spoon in the baking dish.
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4 from 1 vote

Easy Vegan Scalloped Potatoes

Easy vegan scallop potatoes recipe is a fan favorite with creamy, cheesy cashew sauce that’s dairy-free, gluten-free, and made with no added oil or vegan butter.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 242kcal
Author: Denise Perrault

Equipment

  • 1 9x13-inch baking dish see notes for more options
  • 1 medium frying pan or skillet
  • 1 blender or food processor
  • 1 sheet aluminum foil to cover baking dish

Ingredients

  • 4 pounds potatoes peeled and sliced (see note 1)
  • 1 large onion chopped (1 ½ - 2 cups)
  • 4 cloves garlic minced or pressed
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups cashews
  • 2 cups plant milk
  • 2 cups vegetable broth
  • ¼ cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 tablespoon prepared mustard yellow American or Dijon or a mix
  • ½ teaspoon miso paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ¼ cup chives chopped (optional)

Instructions

  • Place the cashews in a small bowl and cover them with boiling water. Let them soak for 15 minutes or longer until you are ready to make the sauce.
  • While the cashews soak, heat a skillet or frying pan to medium-high heat. Add the onions and stir them constantly for 2-3 minutes until they soften and become translucent.
  • Stir in the garlic and ½ teaspoon of salt and pepper for about 30 seconds. Remove the pan from the heat and set aside.
  • Drain the cashews and add them to a blender. Then add 2 cups of plant milk and vegetable broth, ½ cup nutritional years, 1 tablespoon lemon juice, 1 tablespoon prepared mustard, ½ teaspoon miso paste, 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Blend the sauce until smooth. Scrape the sides if needed so all the cashews are blended.
  • Preheat the oven to 400 F (200 C).
  • Peel the potatoes and slice them about ⅛-inch thick. Layer half of the potatoes in the bottom of the baking dish. Pour half the sauce over the top and half the onions and garlic over the top of the sauce. Repeat with the remaining potatoes, sauce, and onions.
  • Cover the baking dish with foil and place it in the middle rack of the oven. Bake for 30 minutes. Then, remove the foil and bake for 30 minutes. Test the potatoes by piercing them with a fork. If the potatoes are still firm, bake for 10-20 minutes more. Add the foil if the top starts to become too brown.
  • When the potatoes are tender, remove the baking dish from the oven, cover, and let the potatoes sit for about 5 minutes.
  •  Garnish with chopped chives, parsley, or vegan parmesan cheese, if desired.

Notes

  1. I recommend yellow potatoes like Yukon Gold because they have a creamy texture and buttery flavor.
  2. If you don't have a huge baking dish, use a large, deeper dish or 2 smaller ones.
  3. Make the sauce and/or cooked onions and garlic 2 days ahead. The potatoes can be peeled, sliced, and stored in cold water in the refrigerator overnight or on the counter for a few hours before cooking. This keeps them from going brown.
  4. You can cook the entire dish, cool to room temperature, then cover it tightly with foil. Refrigerator overnight and reheat on the day.
  5. Refrigerate leftovers in a smaller baking dish or airtight container for 4 days. I don't recommend freezing because the potatoes because the texture won't be as pleasing and flavorful.
  6. Reheat in a covered baking dish at 350 F (176 C) for 15-20 minutes, then uncover and bake for 10-15 minutes.

Nutrition

Calories: 242kcal | Carbohydrates: 38g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 501mg | Potassium: 815mg | Fiber: 5g | Sugar: 6g | Vitamin A: 207IU | Vitamin C: 32mg | Calcium: 89mg | Iron: 3mg