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

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Top 4 vegan scalloped potatoes recipes from across the web

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