Easy Vegan Scalloped Potatoes
Made with just 8 ingredients, this recipe for dairy-free scalloped potatoes is so much easier than the traditional version yet just as creamy and delicious!
Servings: 8 people
Calories: 279kcal
Ingredients
- 1 cup raw cashews soaked in hot water for 30 minutes
- 4 lbs yukon gold potatoes peeled and thinly sliced into ⅛-inch rounds
- 2 cups plain unsweetened coconut milk (in the carton)
- 2 cups vegetable broth
- ½ cup nutritional yeast I like Bob's Red Mill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- minced thyme/chives and shredded vegan cheddar (such as Miyoko's) optional
Instructions
- Preheat the oven to 400°F then lightly grease a 9x13-inch casserole dish.
- Soak the cashews in hot water for at least 30 minutes. You can do this while you peel and slice the potatoes.
- In the bowl of a high speed blender, combine the cashews, coconut milk, broth, nutritional yeast, onion powder, garlic powder and salt. Blend on high until smooth.
- Layer the potatoes in the greased casserole dish then pour the cashew mixture over top. Sprinkle the top with black pepper (and shredded vegan cheese if you desire) then bake, uncovered, for about 1 hour, or until a golden brown crust forms on top.
- Remove from oven and allow to cool for 10-15 minutes before serving. Sprinkle with minced chives or thyme, serve warm and enjoy!
Notes
Recipe Inspired by Nora Cooks
Nutrition
Calories: 279kcal | Carbohydrates: 47g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 542mg | Potassium: 1123mg | Fiber: 6g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 45mg | Calcium: 35mg | Iron: 3mg