vegan scalloped potatoes

My favorite recipe for vegan scalloped potatoes- ultra creamy, cheesy, garlicky and comforting. Absolutely NO dairy!

Vegan Scalloped Potatoes

yukon gold potatoes

cashews,

vegetable broth

non-dairy milk (I used coconut milk)

nutritional yeast

salt

olive oil

onion,

garlic cloves, minced

chives

Peel your potatoes, and slice them into 1/8 inch thick rounds. Preheat the oven to 400 degrees F and lightly grease a 9 x 13 inch baking dish. Set aside.

Make the creamy sauce: Drain the cashews. In a high powered blender like a Vitamix, add all the sauce ingredients (cashews, vegetable broth, non-dairy milk, nutritional yeast and salt) and blend on high for a few minutes until very smooth.

Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and saute for 3-4 minutes, until translucent. Now add the garlic to the pan and cook, stirring constantly for another minute. Turn off heat and set aside.

Spread half of the sliced potatoes in the baking dish. Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce.&nbsp;

Layer the rest of the potatoes, and then the rest of the sauce. Bake for 60 minutes, then check a few potatoes to make sure they are fork tender and cooked through. If not, put back in the oven for 10-20 more minutes, until done. The sauce should be bubbly and thick.

Sprinkle vegan parmesan and chopped fresh chives on top, if desired and serve. Enjoy!

Vegan scalloped potatoes! It&#x27;s a healthy spin on a classic family favorite. These skinny scalloped potatoes are made with layers of Russet potatoes and cheesy cauliflower sauce that&#x27;s topped with vegan parmesan cheese and fresh chives. So good! 

russet potatoes

onion, (thinly sliced)

garlic, (minced)

Cheesy Cauliflower Alfredo Sauce

chives, (minced)

vegan parmesan, (optional)

Preheat the oven to 400F. Lightly grease a 2 quart (11x7 or similarly-sized) casserole dish and set aside.

To make the cauliflower Alfredo sauce, heat the cooking oil in a large pot over medium-high heat. Once melted, add onions and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add cauliflower florets and saute for another 2-3 minutes. Once slightly tender, add vegetable broth, cover and cook until cauliflower is soft all the way through, about 5 more minutes. Transfer to a high-speed blender and add remaining Alfredo Sauce ingredients. Blend until completely smooth. Set aside.

Peel and slice the potatoes into slices between 1/8&quot;-1/4&quot; big. In a sauté pan, heat up the oil. Sauté the onions for 5-7 minutes until they are translucent and fragrant. Add the minced garlic and sauté for an additional 60 seconds. Remove from heat.

Assemble the scalloped potatoes by placing half of the potatoes into an even layer at the bottom of the casserole dish. Top with 1/2 of the Cauliflower Alfredo sauce. Evenly spread the onions over the Alfredo sauce. Top with the remaining potatoes and Alfredo sauce. Cover in tin foil and bake for 20 minutes. After 20 minutes, remove tin foil, and continue to bake for an additional 20 minutes until the potatoes are tender and the sauce is boiling up around the sides.

Remove from the oven and top with vegan parmesan cheese (optional) and fresh chives. Serve warm.

Enjoy creamy and flavorful vegan scalloped potatoes for a comforting and plant-based twist on a classic dish

potatoes

onion

shallot (chopped)

garlic

thyme (leaves only)

rosemary (leaves only)

non-dairy milk

oz vegan cheese (cheddar flavored)

salt (more

tsp black pepper (more

preheating

Preheat the oven to 350°F/180°C and grease the baking dish with non-stick spray or vegan butter.

slicing

Thinly slice the potatoes and place them in a bowl of cold water.  Set this aside.

sauteeing

In a saucepan, sauté onions in olive oil for 5 minutes. Add the garlic and herbs and cook for an additional minute. Sprinkle flour into the pan and mix thoroughly. Cook for 30 seconds.

simmering

Gradually pour soy milk into the saucepan while whisking continuously. Cook the sauce for 5-7 minutes until it thickens and becomes bubbly. Add shredded cheese and continue cooking until fully melted.

baking

Pat the potato slices dry with paper towels and arrange them in a baking dish, creating a single layer. Season lightly with salt and pepper. Pour 1/4 of the sauce over the potatoes. Repeat the layers until all the sauce is used. Cover the baking dish with foil and bake for 1 hour and 20 minutes. Remove the foil and bake for an additional 40 minutes.

https://content.jwplatform.com/videos/nlaBSDfA.mp4

Delight in the creamy and comforting flavors of vegan scalloped potatoes. Indulge in a plant-based twist on a classic side dish that will leave you wanting more.

Creamy Scalloped Potatoes 100% Plant Based

Thinly sliced potatoes in a savoury vegan white sauce, baked to perfection, and topped with fresh green onions. These potatoes are the ultimate comfort food and complete any holiday dinner spread. They&#39;re creamy, cheesy, and delicious.

vegan butter

all purpose flour

shallot (diced)

vegetable stock

plant milk (I used oat milk)

pepper

nutmeg (optional)

raw cashews (soaked)

water

lbs russet potatoes (7-8 medium potatoes)

Add the cashews to a pot and cover with water. Bring to a boil, then lower the heat and simmer for 15 minutes. Drain and rinse with cold water. Add to a blender with the 1/4 water and blend until smooth, about 3 minutes.

Peel the potatoes and cut them into 1/8 inch thick slices. Add them to a large bowl and cover with water to keep them fresh.

Preheat the oven to 400°F and grease a 9 x 13 casserole dish with butter or oil. Set aside.

Melt the vegan butter in a sauce pan over medium heat. Add the onion and shallot, and cook until translucent, about 4-5 minutes. Add the garlic and cook until fragrant, stirring constantly.

Add the flour and stir to combine. It will turn into a thick paste. Then add half of the vegetable stock and stir. The consistency will get very thick. Add the rest of the stock. Now you should have a thick sauce. Add the spices and stir.

Add the milk slowly, and whisk to combine. Let the sauce come back to a simmer, and cook for 2-3 minutes to thicken. Turn off the heat, add the cashew cream, and whisk to combine.

Drain the potatoes and layer half of them in the prepared casserole dish. Pour half of the sauce over the potatoes, and spread it evenly. Layer the rest of the potatoes on top, and pour the rest of the sauce over them. Spread it evenly again.

Cover the baking dish in aluminum foil and bake for 50-55 minutes, then remove the foil and bake for 10 more minutes. The potatoes should be fork tender. Top with sliced green onions.

Easy to Follow Instructions. Delicious recipe

https://www.youtube.com/watch?v=gBDEFDwxfl0

How to make vegan scalloped potatoes 🥔 theveggieyaya.com

This vegan scalloped potatoes recipe combines a creamy, cheesy sauce with thinly sliced potatoes in an easy dairy-free side dish. The cheesy sauce is SO easy and made with no cashews and no blender!

½ medium yellow onion

sea salt

black pepper

garlic (minced)

flour

almond milk (or any vegan milk)

yeast

vegan shredded cheddar cheese

parsley (for garnish)

Preheat your oven to 400°F/200°C. Butter an 8x8 container and set aside. If you’re doubling this recipe, use a 9x13 pan.

Using a mandolin or a very sharp knife, slice all of your potatoes into thin round slices. Set aside and cover with a damp paper towel or kitchen cloth.

In a pan over medium heat, melt the butter. Add in the onions, black pepper and sea salt. Saute for 5 minutes until the onions are translucent. Add in garlic and cook for about 30 seconds.

Sprinkle the flour over the mixture, stirring together until the flour is fully incorporated and smooth, cooking for about 1 minute.

Reduce heat to medium low and while whisking/stirring frequently, pour in the milk. Do the same for nutritional yeast, and then the veggie broth, stirring to ensure nothing clumps. Stir until you see the nutritional yeast fully dissolved/ incorporated, about 1-2 minutes. Let the sauce cook for another 2 minutes until everything is smooth and incorporated. Remove from heat and let it cool slightly.

In your 8x8 container, arrange half of your potatoes onto the pan. Pour over half of the sauce, and using a spatula, spoon or fork, just move around the pieces a bit to ensure that all of the potatoes are covered in the sauce. Top with ½ cup of vegan cheese (optional).

Add on the rest of the potatoes on top, then top with the remaining cheese sauce, and the remaining vegan shredded cheddar cheese. Feel free to add more cheese!

Cover the top of the scalloped potatoes with foil. Bake the dish for 45 minutes, then remove the cover and bake for 15 minutes, with the foil cover removed. Feel free to also broil the cheese for a few minutes until bubbly.

Let the mix cool slightly, then slice into your scalloped potatoes. I make 9 slices. Garnish with parsley. Serve, and enjoy!

Creamy and delicious! Used leeks and omitted the cheese. 
Made it for Thanksgiving (Canadian). 
Will definitely be making it again. 
I prepared it in the morning and put the pan in the fridge until I was ready to bake it.

Great recipe, comes together quickly. Longest part is the baking, so plan ahead.  But so yummy.  
Thank you Jessica! 

I made these for our Canadian Thanksgiving dinner yesterday and everyone went back for seconds. I doubled the recipe and made them in a 9x13 pan and they turned out perfectly- creamy and full of flavour. I’ll be making these again!

HOT damn this is delicious!! Literally 10/10! The only changes I made is swapping half the nutritional yeast for 3 Daiya cheddar slices mixed into the sauce (I feel nooch can be a bit overpowering). I also used a vegan "chicken" broth instead of vegetable broth. Absolutely will be making again!

I used the vegan cheese sauce from this recipe to make Mac and Cheese. It was perfect. Thank you Jessica!

just made this and it was yummy. It reminded me of having it as a child. Thanks for sharing!

This was so delicious. Made it for Easter and will definitely have as my go to. 

This was the first recipe I tried, and I have been coming back for more ever since. Any time I need a recipe for ANYTHING this is where I come to look for it. This recipe was easy to follow, the ingredients was easy to find, and it turned out amazing! I highly recommend everyone to try the Vegan Scalloped Potatoes

https://videos.scriptwrapper.com/807/vjzuqaneek6zcgierlvb/original/video.mp4

This vegan scalloped potatoes recipe combines a rich, creamy sauce with thinly sliced potatoes for a plant-based spin on the classic side dish. No cashews in the sauce, so you don’t need a blender to make it!

Top 5 vegan scalloped potatoes recipes from across the web

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Top 5 vegan scalloped potatoes recipes from across the web

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Vegan Scalloped Potatoes

Vegan Scalloped Potatoes

Vegan Scalloped Potatoes

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Vegan Scalloped Potatoes

The most viewed vegan scalloped potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine