Name: Vegan Scalloped Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: 4–5 medium russet or Yukon Gold potatoes, thinly sliced; 1 cup raw cashews (soaked for 30 minutes in hot water); 2 cups unsweetened almond milk (or any plant-based milk); 3 tablespoons nutritional yeast; 2 tablespoons olive oil or vegan butter; 3 cloves garlic, minced; 1 small onion, chopped; 2 tablespoons all-purpose flour (or gluten-free flour); 1 tablespoon lemon juice; Salt and pepper, to taste; Fresh thyme or parsley, for garnish; ½ teaspoon smoked paprika for a smoky flavor; ½ cup vegan shredded cheese for extra creaminess; Pinch of nutmeg for a subtle warmth

Description

Creamy, cheesy, and 100% dairy-free — these vegan scalloped potatoes are the ultimate comfort food. Made with cashews, garlic, and plant milk, they’re rich, satisfying, and perfect for holidays or family dinners!

Ingredients

4–5 medium russet or Yukon Gold potatoes, thinly sliced
1 cup raw cashews (soaked for 30 minutes in hot water)
2 cups unsweetened almond milk (or any plant-based milk)
3 tablespoons nutritional yeast
2 tablespoons olive oil or vegan butter
3 cloves garlic, minced
1 small onion, chopped
2 tablespoons all-purpose flour (or gluten-free flour)
1 tablespoon lemon juice
Salt and pepper, to taste
Fresh thyme or parsley, for garnish

Optional Add-ins:

½ teaspoon smoked paprika for a smoky flavor
½ cup vegan shredded cheese for extra creaminess
Pinch of nutmeg for a subtle warmth

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Instructions

Preheat the oven: Preheat to 375°F (190°C) and lightly grease a baking dish.
Prepare the potatoes: Wash, peel (optional), and slice the potatoes thinly — about ⅛ inch thick.
Blend the sauce: In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, onion, flour, olive oil, salt, and pepper. Blend until smooth and creamy.
Layer the dish: Arrange half the potato slices in the dish, pour half of the sauce over them, then repeat with the remaining potatoes and sauce.
Bake: Cover with foil and bake for 35–40 minutes. Remove foil and bake another 15–20 minutes until the top is golden and bubbling.
Cool and serve: Let rest for 10 minutes before serving. Garnish with fresh herbs.

Notes

Soak cashews properly: For the smoothest sauce, soak cashews for at least 30 minutes in hot water or overnight in cold water.
Slice evenly: Use a mandoline for perfectly uniform potato slices that cook evenly.
Thicken the sauce: If your sauce feels thin, add 1 more tablespoon of flour or simmer briefly before layering.
Add a cheesy finish: Sprinkle vegan cheese on top before baking for an extra gooey layer.
Make ahead: Assemble the dish up to a day in advance, refrigerate, and bake when ready to serve.

Prep Time: 15 minutes
Cook Time: 55 minutes